eat your fucking vegetables.

Moroccan Lentil Soup

There’s something to be said about soups whose spices have been sauteed and slow cooked, but when you’re pressed for time, you just want to eat.

So, here’s a very simple yet hearty soup full of protein, fiber, vegetables, and just enough spiciness in time for Autumn’s cool temperatures. Red lentils are great because they don’t need to be soaked in advance and don’t take very long to cook.

And don’t you just love being able to make hot soups in the Vita-Mix without having the contents explode when you remove the lid?

Note: This is a pureed lentil soup. If you don’t want a puree, adjust the speed of the Vita-Mix to Variable Speed #1 when you add them to the stock in the blender.

Ingredients

2 medium onions, peeled and quartered

2 cloves garlic, peeled

3 1/2 cups water or vegetable stock

3 cups red lentils

1tbs fresh thyme leaves

1/2 t ground coriander

1/2 t turmeric

1/2 t cinnamon

1/4 t cardamom

1/4 t cayenne pepper

1/2 t paprika

Salt and pepper to taste

Place the lentils and 3 cups of water or vegetable stock in a large saucepan and bring to a boil, stirring occasionally. While the lentils are cooking, peel the onions and garlic and add to Vita-Mix container with the remaining 1/2 cup of water or stock and blend for 1 minute.

When the lentils are softened to your liking, add to Vita-Mix with the rest of the ingredients and blend for at least 5 minutes, or until the soup is at the consistency you desire.