As vegetarians, sometimes we have a hard time finding good places to eat when we’re out.  One of our favourite places to eat out is at Cosi.  My husband likes to go on Tuesdays when they have their Moroccan Lentil Soup.  He loves it.  For this reason I have spent several months trying to find a recipe for lentil soup that was similar to theirs.

I had little luck.  After hours of searching and four different recipes we found a soup that we liked in theory.  I made several small changes and came up with our version of Moroccan Lentil Soup.  It is different from what they have at Cosi, but we really like it.  So does our friend, Eddie.

Moroccan Lentil Soup
2 T extra virgin olive oil
1 T turmeric
2 T cumin
1 t red pepper flakes
2 cloves garlic, minced
1/2 medium yellow onion, diced
1 medium bell pepper, diced
2 potatoes, diced
2 carrots, cut into shoestrings
2 potatoes
1 T tomato paste
1 c red lentils
1 c lentils
1/2 inch fresh ginger or 1 t ground ginger
4 c vegetable broth
4 c water
salt to taste

In a large sauce pan, heat oil over medium heat.  Add garlic, onions, and bell peppers.  Cook until onions are soft, being careful not to burn the garlic.  Add the cumin and turmeric.  Stir occasionally and allow spices to “bloom.”   Add 2 c broth and 2 c water.  Stir in red pepper flakes and ginger.  Bring liquid to a boil.  Add potatoes, carrots, and red lentils.  Boil for 20-30 minutes, or until lentils are soft.  Stir occasionally.  Add tomato paste and remaining broth and bring to a boil.  Add lentils.  Boil for at least 15 minutes, stirring occasionally.  Add salt to taste.

Serve with a dollop of plain yogurt or sour cream if desired.

Two notes:
  Allowing the spices to bloom is the key to the flavour of this wonderful soup.
  Add salt at the last minute.  Adding salt while the lentils are cooking can lead to tough lentils.

Advertisements