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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Baked Curried Cauliflower

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Baked Curried Cauliflower
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Open the doors to this new set of flavors.
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Baked Curried Cauliflower
Print Recipe
Open the doors to this new set of flavors.
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Preheat oven to 425 degrees F.
  2. Whisk together olive oil, spices, salt and pepper.
  3. Combine cauliflower and onions, then toss with oil mixture.
  4. Spread cauliflower mixture on lined cookie sheets in a single layer.
  5. Bake for 20 mins, turn and toss the cauliflower, then return to oven and bake for an additional 15-20 mins until cauliflower is tender and lightly browned. Remove from oven and serve.
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Apricot and Almond Buckwheat Pilaf

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Apricot and Almond Buckwheat Pilaf
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Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Apricot and Almond Buckwheat Pilaf
Print Recipe
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.
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