Name: Moroaccan Carrot Lentil Soup
Yield: 6
Ingredients: 2 tbsp olive oil; 1 med sweet onion; 3 cloves Garlic, minced; 7 med carrots, peeled, chopped; 1 tsp cumin; 1 tsp turmeric; 2 tsp coriander; 1/2 tsp paprika; 1/4 tsp cinnamon; 2 cups Lentils; 1 15-oz can Diced Tomatoes; 6 cups vegetable broths; Salt and Pepper to taste

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

Moroaccan Carrot Lentil Soup

CourseSoup

Servings	Prep Time
6	20

Cook Time

Servings	Prep Time
6	20

Cook Time

Moroaccan Carrot Lentil Soup

CourseSoup

Servings	Prep Time
6	20

Cook Time

Servings	Prep Time
6	20

Cook Time

Ingredients

Servings:

Instructions

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.
Add the spices and saute for an additional 2 mins.
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.
To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.

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Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Ingredients

2 tbsp olive oil
1 tbsp cinnamon
1 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 large onion Diced
4 cloves garlic Minced
1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
2 14.5 ounce cans Diced Tomatoes
3 Large Carrots Cut in 1/4 inch coins
3 Stalks celery Cut in 1/2 inch pieces
1 Large Turnip Peeled, cut in 1/2 inch cubes
1 lemon Sliced in rounds
2 Cups Cauliflower florets
1 tbsp honey
salt To Taste
2 tbsp cilantro Minced
3 tbsp Pine nuts Lightly toasted
Harissa Sauce To Taste

Servings: people

Instructions

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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Moroccan Carrot Lentil Soup

Moroccan Tajine

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