MOROCCAN RED LENTIL SOUP

 

It always seems as if I am looking for quick easy meals that are also nutritious.

Minh and I both work all day and sometimes well into the night. Who ever said being a Yoga teacher was all calm and zen?  Minh is away from the studio often, either teaching private classes or at business meetings and when I leave the studio it is often to run errands and pick up the supplies that keep the studio operational.

It isn’t perfect, but we often find ourselves eating a lot later in the day that what is probably recommended and often after one of us has taught the last class of the day in the studio. At least at this point in the studio’s growth we are able to eat together again.

This soup is tasty, easy to digest and easy to make. It can be served over rice as well.

The bonus is that I was able to use fresh mint from the little mint plant that Minh brought home from the talad (market) last week.

How do you feed yourself when things get hectic in your life?

Ingredients

3 Tbsp. extra virgin olive oil
1 large onion, chopped
2 carrots, chopped
3 garlic cloves, chopped
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. sweet paprika
1/4 tsp. ground cinnamon
1/2 tsp. sea salt
Dash of pepper
8 cups vegetable broth
2 diced tomatoes
2 cups red lentils, picked over, washed and rinsed until water runs clean
1 lemon, juiced
Pinch of red pepper flakes
1 Tbsp. fresh mint
1 Tbsp. fresh cilantro, chopped

 

Heat olive oil in a large pot over medium-high heat. Add the onions and carrots  and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
Add the broth, tomatoes, and lentils stir well and heat to a boil.
Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.
Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.
Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes.

Serve hot with warm pita bread or bread of your choice.

Garnish with extra  cilantro if you desire

Please feel free to share and use this recipe, I make no copyright claims.

ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Max

Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out and good food.

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