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Spicy Moroccan Lentil Soup

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This recipe brims with energizing legumes and warming winter flavours like ginger and cayenne pepper

This recipe brims with energizing legumes and warming winter flavours like ginger and cayenne pepper. The fresh ingredients parsley and cilantro add valuable vitamin C and minerals such as calcium. Use canned lentils instead of dried lentils to cut the cooking time from an hour to just 10 minutes.

19 oz (540 ml) can lentils, drained and rinsed
14 oz (398 ml) can diced tomatoes
2 1/2 cups (625 ml) water
2 scallions, sliced thin
3 garlic cloves, minced
1/4 cup (60 ml) fresh parsley leaves, minced
1/4 cup (60 ml) fresh cilantro leaves, minced
1 tbsp (15 ml) ground ginger
1 tsp (5 ml) ground turmeric
1 tbsp (15 ml) sweet paprika
Pinch cayenne pepper, or more to taste
Salt to taste

Place all ingredients, including salt, in large saucepan and add water. Bring to a boil over high heat, reduce heat, and simmer until flavours blend, about 10 minutes. (The lentils will soften but not fall apart.) Adjust seasonings, adding more salt or cayenne if desired. Serves four.

Source: alive #256, February 2004

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