Moroccan Lentil Soup

Instructions

1. Step 1

   Rinse the lentils thoroughly under cool running water, then drain them well.

   Ingredients used: 300.0 gr Lentil

   Cookware: fine mesh sieve

2. Step 2

   Heat the olive oil in a stockpot over medium heat. Add the onion and carrot and cook, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Carrot, 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Stockpot, wooden spoon

3. Step 3

   Add the garlic, cumin, coriander, paprika, turmeric, cinnamon, and cayenne. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 12.0 gr Garlic, 0.5 gr Ground Cinnamon, 3.0 gr Ground Coriander, 4.0 gr Ground Cumin, 1.5 gr Ground Turmeric, 2.0 gr Paprika

   Cookware: Stockpot, wooden spoon

4. Step 4

   Stir in the tomato, vegetable stock, drained lentils, salt, and black pepper. Increase to high heat and bring the soup to a boil.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 8.0 gr Salt, 400.0 gr Tomato, 1200.0 ml Vegetable Stock

   Cookware: Stockpot, wooden spoon

5. Step 5

   Reduce to low heat and simmer partially covered until the lentils are tender, stirring occasionally.

   Timer: 30 min (fixed)

   Cookware: Stockpot, wooden spoon

6. Step 6

   Remove the pot from the heat. Stir in the lemon juice and cilantro, then ladle the soup into bowls.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: ladle, Stockpot, wooden spoon