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.