Thursday, 22 September 2011

Weekend Recipes Blog Hop: Moroccan Red Lentil Soup

<a href="http://www.aspicyboycatandmyfatass.com/search/label/Weekend%20Recipes%20Blog%20Hop"><img height="125" src="http://1.bp.blogspot.com/_8If77NE0SuM/TAvhlGWTn9I/AAAAAAAAAcE/klM21g4q8dg/s320/Weekend+Banner.jpg" width="125" /></a>

Here's how it works:

Create a new Weekend Recipes blog post. Include the Weekend Recipes button by copying and pasting the code above. (You are also welcome to copy and paste these instructions in their entirety, or any portion of this Weekend Recipes blog post!) Every recipe that I post will get posted on my Kimmie's Fav Recipes...
**Every recipe that you post will get posted and featured on Kimmie's Fav Recipes along with your button/link to your blog!**



Brilliant red and filled with the spices of the country it represents, this soup is a definite crowd-pleaser - perfect for this big-batch recipe. Of course, you can always just halve the ingredients if you want to make less.

Ingredients

2 tbsp (25 mL) extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
2 celery stalks, chopped
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) pepper
1 tsp (5 mL) turmeric
1 tsp (5 mL) ground cumin
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) ground ginger
1 Pinch saffron, (optional)
6 cups (1.5 L) water
1 cup (250 mL) red lentils
1 tbsp (15 mL) tomato paste
2 potatoes, peeled and cubed
1 can (19 oz/540 mL) tomatoes
1 cup (250 mL) frozen peas
1/4 cup (50 mL) light sour cream
2 tbsp (25 mL) minced fresh parsley
Preparation:

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.

Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using); cook, stirring often, for 2 minutes.

Add water, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 35 minutes.

Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days. Reheat to serve.) Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.

Additional Information:

Tip: For a smoother texture, purée 2 cups (500 mL) of the cooked soup until smooth, then stir back into remainder of soup.

Nutritional Info
Per serving: Recipe makes 8 servings

cal 193
pro 10 g
total fat 4 g
sat. fat 1 g
carb 31 g
fibre 6 g
chol 1 mg
sodium 582 mg
calcium 7
iron 28
vit A 7
vit C 27
folate 68






get the InLinkz code

2 comments :

  1. Thank you for hosting!

    http://ginawithlove.blogspot.com/

    ReplyDelete
  2. I love your site! You have a new fan!I am Playing Blog hop tag, YOUR IT! Tag me back at:
    http://my-bloggityblog.blogspot.com/ and on facebook https://www.facebook.com/pages/Bloggity-Blog/260564090644111

    ReplyDelete

If you comment... I follow!