Skinny Red lentils Soup

In Morocco, we use dry split peas or dry feva beans to make this soup. It does take more time since you have to soak them over night and cook them for about 1 hour. The closest I found to this soup is red lentil soup with no soaking and less cooking time. I hope you will like it.

Ingredients: (Serves 4)

1 cup of red lentils

2 carrots, peeled and grated

1 medium onion, chopped

4 cloves of garlic

1 tablespoon of olive oil

1 teaspoon of cumin seeds

Salt to taste

4 cups of water

Directions:

First, rinse the lentils under cool water.

Add the first 4 ingredients to a large pot; cover and bring to a boil.

Lower the heat and simmer 15-20 minutes or until the lentils and carrots are tender.

Turn off the heat and set aside.

Heat the olive oil in a small frying pan over high heat. Once the oil is hot add the cumin seeds and salt; stir constantly until the cumin has released its fragrance, for about 1 minute.

Combine spice mixture with the lentils.

Puree the soup in a blender to desired texture.

Return soup to the pot to warm up and season if needed with more salt. I like to add more cumin and some cayenne pepper.

Enjoy!!!