This soup is my take on a soup I learned how to make a few years ago at a Moroccan cooking class! It has such a unique flavor and it will fill your kitchen with delicious, exotic scents. Also, it is great if you are looking for a filling recipe for meatless Monday!
INGREDIENTS
-1/2 white onion
-2 ribs celery
-1 cup red lentils
-2 cloves grated garlic
-1/2 teaspoon cumin
-1/2 teaspoon chili powder
-1/2 teaspoon ground ginger
-1/2 teaspoon turmeric
-1/2 teaspoon curry powder
-1/4 teaspoon cinnamon
-1 quart chicken or vegetable broth
- Whole grain naan bread
-Za'atar
-Plain Greek yogurt
DIRECTIONS
1. Begin by heating a good amount of olive oil in a soup pot.
2. Small dice the onion and celery and add to the pot. Season with salt and pepper and saute until softened. Add the lentils, garlic, cumin, chili powder, ginger, turmeric, curry powder, and cinnamon. Stir and saute for about 4-5 minutes until fragrant.
3. Add the broth. Bring to a boil, reduce to simmer, and simmer for 30-45 minutes. You want the lentils to be soft and the soup to almost resemble a pureed soup when it's finished (the lentils will absorb most of the liquid). Season with salt and pepper to taste.
4. About 10 minutes before the soup is finished, brush the naan bread with olive oil and sprinkle with Za'atar seasoning. Broil on a sheet pan in the oven until the naan is softened. Then, cut the naan into pieces when finished.
5. When the soup is finished, ladle the soup into a bowl, top with a dollop of Greek yogurt, and serve with naan bread on the side.