Recipe - Moroccan Spiced Red Lentil Soup

1 tablespoon Olive oil
2 md Yellow onions; chopped
4 Garlic cloves; minced or
pureed
4 Stalks celery; washed and
cut or sliced up Crosswise 1/2Inch
2 teaspoon Salt
1 teaspoon Black pepper; freshly ground
1 teaspoon Ground turmeric
1 teaspoon Ground cumin
One fourth teaspoon Ground ginger
1 teaspoon Ground cinnamon
1 Generous pinch saffron
1 Bay leaf
1 tablespoon Tomato paste
1 lg Yukon Gold Potatoes Or 2
Medium; peeled and minced
1 pound Red lentils
2 qt Water
1 cup Cooked wheat berries
6 Italian Roma tomatoes; cored
and minced
One half bn Cilantro; washed, leaves
cut or sliced up thin crosswise

Heat olive oil in Dutch oven over medium heat. Add onions and cook,
stirring, 10 minutes until softened and beginning to color. Add garlic and
cook one minute to release its aroma. Add celery and cook 2 minutes until
softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin,
ginger, cinnamon, saffron and bay leaf and cook 2 to 3 minutes to develop
the flavor of the spices. Add tomato paste, potatoes, lentils and water and
cook 45 minutes; the lentils and potatoes should be quite tender. Stir in
remaining 1 teaspoon salt, wheat berries and tomatoes and heat through.
Taste and adjust seasoning. Serve garnished with cilantro. Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/15/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6320

Posted to MCRecipe Digest V1 #310

Date: Sat, 23 Nov 1996 08:05:39 0600

From: Pat Asher asher@mcs.com