Moroccan Red Lentil Vegetarian Soup Recipe

Name: Moroccan Red Lentil Vegetarian Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 bag (750 g) Arctic Gardens Soup vegetable mix; 2 tbsp (30 mL) extra-virgin olive oil; 4 cloves garlic, minced; 1 tsp (5 mL) pepper; 1 tsp (5 mL) turmeric; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) cinnamon; 1 tsp (5 mL) dried coriander (optional); 1 tsp (5 mL) smoked paprika (optional); 1/4 tsp (1 mL) ground ginger or 1 tsp fresh ginger; Pinch saffron (optional); 6 cups (1.5 L) water; 1 cup (250 mL) red lentils; 1 can (5.5 oz/156 ml) tomato paste; 2 potatoes, peeled and cubed; 1 can (28 oz/796 mL) tomatoes; 1/4 cup (50 mL) light or low-fat sour cream; 2 tbsp (30 mL) minced fresh parsley

Ingredients

1 bag (750 g) Arctic Gardens Soup vegetable mix
2 tbsp (30 mL) extra-virgin olive oil
4 cloves garlic, minced
1 tsp (5 mL) pepper
1 tsp (5 mL) turmeric
1 tsp (5 mL) ground cumin
1 tsp (5 mL) cinnamon
1 tsp (5 mL) dried coriander (optional)
1 tsp (5 mL) smoked paprika (optional)
1/4 tsp (1 mL) ground ginger or 1 tsp fresh ginger
Pinch saffron (optional)
6 cups (1.5 L) water
1 cup (250 mL) red lentils
1 can (5.5 oz/156 ml) tomato paste
2 potatoes, peeled and cubed
1 can (28 oz/796 mL) tomatoes
1/4 cup (50 mL) light or low-fat sour cream
2 tbsp (30 mL) minced fresh parsley

PREP TIME 15m	COOK TIME 50m	TOTAL TIME 1h5m
YIELD 8 servings

Instructions

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook garlic and Arctic Gardens vegetables, stirring occasionally, until softened, about 3 minutes.
Add pepper, turmeric, cumin, cinnamon, coriander and paprika (if using), ginger and saffron (if using); cook, stirring often, for 2 minutes.
Add water, red lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes; bring to boil.
Reduce heat, cover and simmer for 45 minutes .
Ladle into bowls.
Serve dolloped with sour cream; sprinkle with parsley.