By Victoria Hart Glavin of Tiny New York Kitchen
My mother lived for many years in Morocco and once told me that Moroccans eat this red lentil soup to ward off the chill of the desert night. Given the weather we’ve been experiencing I think that we all need a delicious soup to ward off the chill, warm our tummies and feel all warm & fuzzy toward our loved ones. You can make my Moroccan Red Lentil Soup one day in advance and keep in the refrigerator overnight. If you’re adding any garnish then add at the moment of serving.
- 1/4 Cup Olive Oil
- 1 Minced Medium Carrot
- 1/3 Cup Chopped Parsley
- 1/2 Cup Chopped Cilantro
- 1/2 Teaspoon Kosher Salt
- 1 1/2 Teaspoons Freshly Ground Pepper
- 6 Minced Large Garlic Cloves
- 2 Tablespoons Minced French Ginger
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon Ground Cinnamon
- 1 1/4 Cup Dried Red Lentils
- 2 Teaspoons Sweet Hungarian Paprika
- 28 Ounces Canned Whole Tomatoes With Liquid (Puree)
- 8 Cups Vegetables Broth
Pour olive oil into a heavy 6-quart pot and place over a medium-high heat. Add onions, carrots, parsley, cilantro, and kosher salt. Sauté for 8 minutes until golden brown. Reduce heat to a medium-low. Stir in pepper garlic, ginger, turmeric, and cinnamon. Cook for 30 seconds. Add lentils, paprika, tomatoes, and broth. Turn heat to medium-high and bring to a gentle boil. Reduce heat back to medium-low. Cover with lid and cook for 50 minutes. Add a bit of water if the soup becomes too thick. Remove from heat and ladle into serving bowls. Garnish with a teaspoon of yogurt, chopped cilantro or leave plain. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.