Moroccan Lentil Soup
Ingredients:
2 T. butter
2 T. olive oil
1 onion, chopped
1 red pepper, chopped
2 carrots, shredded
1 ½ C. peeled and chopped eggplant
4 cloves garlic, minced
2 ½ tsp.cumin
¾ tsp. curry powder
¾ tsp. allspice
1 ½ tsp. cinnamon
¾ tsp. red pepper flakes
2 quarts water
28 oz. vegetable broth
¾ C. sherry
14 oz. can diced tomatoes, drained
16 oz. lentils
1 ½ tsp. salt
Directions:
Combine the butter and olive oil in a large soup pot set over medium/high heat.
Add the next five ingredients: red pepper, carrots, onion, eggplant, and garlic to the pot.
Add spices (next 5 listed ingred.) and sautee with veggies until they are tender.
Add the water, veg. stock, and sherry and stir.
Add the tomatoes and lentils and bring to a boil.
Simmer uncovered for an hour.
Provided by Chef Barb Weismann.
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