Moroccan Red Lentil Soup

    If you aren’t a fan of the cilantro called for in this soup, try mint, parsley or chives instead.
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    Moroccan Red Lentil Soup

    Recipe by Selma Brown Morrow

    • 4 to 6Servings

    Ingredients

    • 3 1/2 cups chicken stock
    • 2 small red bell peppers, chopped
    • 1 1/4 cups red lentils, rinsed
    • 1 onion, chopped
    • 5 cloves garlic
    • 2 tbsp. olive oil
    • 1 1/2 tsp. ground cumin
    • 1 to 1 1/2 tsp. harissa paste
    • Greek yogurt and chopped fresh cilantro, for garnish

    Preparation

    In large saucepan, simmer first 8 ingredients over medium low heat, covered, until onions are tender, about 15 minutes. In batches, puree soup; season. Garnish.