I usually use part of Sunday to get ahead with my cooking for the week. It is a regular event for me to be cooking something like soup or a casserole that can be made ahead of time and served for dinner later in week.
This weekend I took on a Moroccan recipe that I found in my Eating Well Magazine.
The recipe contains so many healthy ingredients and I really like the spice combination.
I made a few changes based on what I had in my pantry and refrigerator.
Moroccan Lentil Soup
2 teaspoons extra-virgin olive oil
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower (about 1/2 medium)
1 3/4 cups lentils
( I used a mix of green and orange lentils)
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
(I used kale instead of spinach, I find it freezes better).
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice
1.Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
2.Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
**Set aside any of the soup you want to freeze now, before adding the last two ingredients to the soup you are going to eat or serve.
3.Just before serving, add the cilantro and lemon juice.
This is an incrediblly" rich in flavor" soup. So many great flavors coming together to make
a delicious meal.