Moroccan Lentil Soup

Recipe and Photo adapted from EatingWell

Ingredients
  • 2 tsp extra virgin olive oil
  • 2 cups yellow onion chopped
  • 2 cups carrots chopped
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/4 tsp ground pepper
  • 1/4 tsp ground cinnamon
  • 6 cups vegetable broth
  • 2 cups water
  • 3 cups cauliflower chopped
  • 1 3/4 cups lentils
  • 1 28-ounce can tomatoes
  • 2 tbsp tomato paste
  • 4 cups fresh spinach chopped
  • 2 tbsp lemon juice
  • 1/2 cup fresh cilantro
Instructions
  1. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute. 

  2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. 

  3. Stir in spinach and cook until wilted, 5 minutes. Just before serving, stir in cilantro and lemon juice.