Lentil Soup with Moroccan Spices

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large onion, diced small
• 3 cloves of garlic, minced
• 1 tsp ground sweet paprika, you may also use smoked paprika
• 1 tsp ground turmeric
• 3/4 tsp ground Allspice
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/4 tsp hot pepper flakes or Aleppo pepper (optional if you like a little heat)
• 2 cups brown lentils picked over and rinsed, you may also use green lentils (See Note)
• 8 cups veggie broth, veggie chicken broth or water
• 1-2 tsp salt (See Note 3)
• 1 - 28 ounce can of small diced tomatoes, you may also use crushed tomatoes
• 1/2 cup basmati, jasmine rice, or any rice you have on hand. (See note 2 if using brown or wild rice)
• Schug ( Optional)

Instructions

1. 1

   In a large pot heat the olive oil

2. 2

   Add diced onions and garlic cook on medium-high for 3 minutes, add the spices, cook for an additional 3 minutes.

3. 3

   Add water or broth and lentils, and bring to a boil. Reduce heat to medium-low and let the lentils simmer covered for 25 minutes or until tender, but not mushy. Some lentils may require a longer cooking time. ( See Note 1). Do not leave the lentils unattended or they will burn when most of the water has evaporated.

4. 4

   Add salt ( See Note 3), canned tomatoes, rice and bring to a boil again. Reduce heat, simmer covered for 20 minutes or until rice is cooked. ( See Note 2). Same advice again, do not leave the soup unattended or it may burn when most of the water has evaporated.

5. 5

   If the soup is too thick add some water to achieve the desired consistency.

6. 6

   Serve hot with some Schug on top (optional)