Moroccan Red Lentil Soup

OK!  I know, it's another flippin' soup but it's cold and wintery and snowy out.  Some days colder than others but all the same, it's soup weather.  I love it for lunch and dinner and I've even been known to eat it for breakfast because the thought of cereal makes me cringe.  To all you cereal eaters out there, I eat SOUP! 
I adapted this recipe from Canadian Living, again.  They have yummy recipes but I always twist, tweek and twiddle things to my liking.  This has warmth and some kind of addictive flavour that makes you want more.  It's bloody delicious.  It holds well for about 3 days in the fridge too.  Considering the list of ingredients, it comes together rather quickly.  It just needs a little time to cook. 
I garnished with a little greek yogurt which was delish.  Another day I did sour cream and fresh Italian parsley...chili flakes....figure out what rocks your boat.....and rock that boat.

Moroccan Red Lentil Soup

Serves 8



1 tbsp Olive Oil
1 onion, chopped
3-4 cloves garlic, chopped
1 carrot, finely chopped
1 1/2 tsp salt
1 tsp pepper
1 tsp cumin
1tsp cinnamon
1/4 tsp ground ginger or 1 tsp fresh ginger, finely chopped (I used fresh)
pinch saffron (optional)
6 cups water
1 cup dried red lentils
1 tbsp tomato paste
2 potatoes, diced
1 can tomatoes (19oz)
Half a Lemon
Pinch Chili Flakes (optional)
Sour Cream or Greek Yogurt for garnish


In large saucepan, heat oil over medium heat and cook onions, garlic and carrot, stirring occasionally, until tender, about 5 minutes.  Add salt, pepper, cumin, cinnamon, ginger, and saffron (if using) Cook stirring often, for about 2 minutes.  Add water, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon bring to boil. Reduce heat, cover and simmer for 40-45 minutes.  if you want a smoother texture, use a hand blender or stand up blender to puree half of the soup.  Squeeze in lemon for a bit of fresh acidity.   Garnish with sour cream and parsley if using.