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Moroccan lentil soup from Leite's Culinaria by Diana Henry

  • celery
  • chiles
  • cilantro
  • ground cinnamon
  • ground coriander
  • ground cumin
  • red lentils
  • onions
  • ras el hanout
  • chicken stock
  • canned chopped tomatoes

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock or water for chicken stock. See recipe for variations.

  • Bloominanglophile on February 03, 2014

    The picture of this soup on Leite's Culinaria looked so good that I had to try it. It was good, but not my favorite. The fried chili onions were the highlight of the dish, but I would have liked them more if they were savory. To me, they reinforced a bit of a sweet taste to the soup (even though it doesn't have any sugar or sweet ingredients). The Moroccan spices probably lent a suggestion of sweet, reinforced by the onion garnish. I did cook the lentils for 45 minutes, at which time they had not broken down all the way. However, they were soft enough to go ahead and serve.

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