Moroccan Spiced Red Lentil Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Yellow onions - chopped (medium)
4		Garlic cloves - minced or pureed
4		Celery stalks - washed, sliced crosswise 1/2" thick
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground ginger
1 teaspoon	5ml	Ground cinnamon
1		Saffron - (generous pinch)
1		Bay leaf
1 tablespoon	15ml	Tomato paste
1 tablespoon	15ml	Yukon Gold potato - peeled and diced (large)
		(or 2 medium Yukon Gold potatoes)
1 lb	454g / 16oz	Red lentils
2		Water
1 cup	237ml	Cooked wheat berries
6		Italian Roma tomatoes - cored and diced
1/2		Washed cilantro leaves - sliced thin crosswis

Recipe Instructions

Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6320 broadcast 11-15 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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