Moroccan Lentil Soup

• 1 tablespoon olive oil
• 1/2 - 1 medium onion, chopped
• 1 -2 garlic clove, crushed
• 1 pinch saffron (knorr saffron cube) or 1/2 teaspoon turmeric
• 1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups low sodium chicken broth or 2 1/2 cups low sodium vegetable broth
• 1 cup water (optional)
• 1 (8 ounce) can tomato sauce
• 3/4 cup dry green lentils or 3/4 cup dried red lentils
• 1/4 - 1/3 cup baby carrots, chopped
• 2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, finely chopped

1. Heat oil in a large saucepan. Saute onions & garlic until golden brown.
2. Pour in the broth and sauce then stir in the knorr cube, spices, lentil, carrots, & herbs.
3. Simmer until lentils are very tender, about 25-35 minutes. (Check about halfway through to make sure you don't need to add water.).
4. Serve with thick bread to scoop up the soup. Or you can puree the soup in a blender.
5. Pureed: Let the soup cool slightly then pour into a blender or food processor. Blend until smooth (this will have to be done in batches).

olive oil, onion, garlic, saffron, hanout spice mix, ginger, salt, black pepper, chicken broth, water, tomato sauce, dry green lentils, baby carrots, fresh cilantro

Taken from www.food.com/recipe/moroccan-lentil-soup-505839 (may not work)