 |
|
|
Soup - Moroccan Spiced Red Lentil
In 8 qt pot combine:
28 oz tomatoes 48 oz beef broth 2 diced onions 6 sliced carrots 6 stalks diced celery 1 whole bulb garlic, diced 2 c red lentils 1 T ground turmeric 1 T paprika 1 T cumin 1 T coriander 1 t cinnamon 1 t ground ginger 1 T salt - to taste 1 t allspice 1 t black pepper - to taste 5 bay leaves Simmer until everything is soft and flavors are well combined. Blend if desired. Serving options: over quinoa over rice with pita or naan bread with yogurt with sour cream over roasted veggies
|
|
|
Cookbook Home | About | Search |
|