Moroccan Tomato-Lentil Soup
Made with Crushed Tomatoes
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
1 carrot, peeled and finely chopped
1/3 cup chopped parsley, leaves and tender stems
1/2 cup chopped cilantro, leaves and tender stems
2 1/2 tablespoons minced garlic (about 5 large garlic cloves)
2 tablespoons minced ginger (about a 2-inch by 3-inch piece)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 teaspoons sweet paprika
1/2 teaspoon freshly ground black pepper)
1 1/4 cups dry red lentils, rinsed and picked over
1 15-ounce can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
1 jar Crushed Tomatoes
7-8 cups water
Coarse sea salt
Garnish with lemon wedges.
In a large heavy pot or Dutch oven, warm 2 tablespoons olive oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat until they soften, 5-7 minutes. (Don’t let them brown).
Add the spices: turmeric, cinnamon, paprika and black pepper. Cook, stirring, for 5 minutes, to toast the spices. Add the Crushed Tomatoes and water (start with 7 cups and add more later, if you want a thinner soup). Bring to a simmer.
Add the lentils, chickpeas, cilantro and parsley. Simmer, uncovered, for about 35 minutes, until the lentils break down and the soup becomes thick and creamy, adding more water if you want a thinner soup.
Season to taste with sea salt. Serve with lemon wedges