Moroccan Carrot Lentil Soup

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Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

Moroaccan Carrot Lentil Soup
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Servings Prep Time
6 20
Cook Time
45
Servings Prep Time
6 20
Cook Time
45
Moroaccan Carrot Lentil Soup
Print Recipe
Servings Prep Time
6 20
Cook Time
45
Servings Prep Time
6 20
Cook Time
45
Ingredients
Servings:
Instructions
  1. Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.
  2. Add the spices and saute for an additional 2 mins.
  3. Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.
  4. To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
  5. Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.
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Moroccan Tajine

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Moroccan Tajine
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Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Moroccan Tajine
Print Recipe
Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Ingredients
Servings: people
Instructions
  1. 1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.
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Kale Chips

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Kale Chips
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Preheat oven to 300 degrees. Remove large kale stems and coarsely chop. Toss kale with 1 tablespoo n oil, curry, and coriander (to brighten flavor, also add 1-2 tablespoons vinegar). Coat cookie sheet with 1 tablespoon oil. spread kale out evenly on cookie sheet. Bake for 20-30 minutes until crispy
Cook Time
30 minutes
Cook Time
30 minutes
Kale Chips
Print Recipe
Preheat oven to 300 degrees. Remove large kale stems and coarsely chop. Toss kale with 1 tablespoo n oil, curry, and coriander (to brighten flavor, also add 1-2 tablespoons vinegar). Coat cookie sheet with 1 tablespoon oil. spread kale out evenly on cookie sheet. Bake for 20-30 minutes until crispy
Cook Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Recipe Notes

complete nutrition notes

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Roasted Beet Dip

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Roasted Beet Dip
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Great with raw veggies, sweet potato chips, or pita chips!
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Roasted Beet Dip
Print Recipe
Great with raw veggies, sweet potato chips, or pita chips!
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Roughly chop or quarter beets, depending on their size. On baking pan, lightly coat beets with 1/8 cup olive oil, salt, and pepper. Roast for 40 minutes. Chop garlic and chili pepper. Add to beets, along with the cumin and coriander. Roast another 20 minutes or until beets soften. Cool for 10 minutes. In food processor, combine all roasted ingredients and squeeze in lemon juice from lemon. While processer is running, slowly add in the rest of the olive oil. Chop Cilantro. Mix in and serve.
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