Ingredients
Units
Scale
- 2 teaspoons extra virgin olive oil
- 1/2 cup onion, diced (about 1 small onion)
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced (or ginger paste)
- 3 cups carrots, diced (about 5 medium carrots)
- 1/2 cup celery stalks, sliced (about 2 celery stalks)
- 1 tablespoon garam masala
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups broth of choice
- 1 14.5–ounce can diced tomatoes
- 3/4 cup red lentils, sorted, rinsed and drained
- Cilantro, for garnish (optional)
- Salt and pepper to taste
Instructions
- Over medium heat, saute onions in extra virgin olive oil until translucent. Add garlic and ginger and saute until fragrant, about 30 seconds. Add the next six ingredients (through coriander) and saute until fragrant and spices coat vegetables, about 30 seconds.
- Stir in the next three ingredients (through lentils) and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until lentils and carrots are cooked through.
- Use an immersion blender (low setting) to puree the soup to your desired consistency. I prefer to leave about a quarter of the soup chunky. If you don’t have an immersion blender, let the soup cool for 5-10 minutes then use a traditional blender to puree the soup in several small batches.
- Garnish with cilantro, if desired, and drizzle with extra virgin olive oil. Enjoy!
Notes
- Shave minutes off of the total time by preparing the ingredients the night before.
- Fresh ginger is key here, but if you can’t find it or aren’t used to cooking with it you may find ginger paste in the refrigerated herb section of your grocery store. Use 1 teaspoon of ground ginger in a pinch.
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Category: Soups + Stews
- Method: Stovetop
- Cuisine: Moroccan