Moroccan Lentil Soup

• Good tasting extra-virgin olive oil
• 1 large onion, cut into 1/8-inch dice
• 1 small carrot, minced
• 1/3 cup (tightly packed) fresh Italian parsley stems and leaves, chopped
• 1/2 cup (tightly packed) fresh coriander stems and leaves, chopped
• Salt
• 1-1/2 teaspoons freshly ground black pepper
• 5 large garlic cloves, minced
• 1 2-inch piece fresh ginger, minced (about 2 tablespoons)
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1-1/4 cups dry red lentils
• 2 teaspoons sweet Hungarian paprika
• 1 28-ounce can whole tomatoes and their liquid, pureed (do not use tomato puree)
• About 8 cups Cheater's Broth or canned vegetable or chicken stock, enough to make a slightly thick soup
• Accompaniments:
• 2 lemons, each cut into 6 wedges
• 12 or more dried figs, halved
• 12 or more dates
• 3 tablespoons cumin, freshly ground if possible
• 3 tablespoons ground hot chile, Aleppo if possible
• 12 small filo pastries of honey and nuts (see Cook to Cook)
• 2 tablespoons (tightly packed) fresh coriander leaves, chopped

1. 1. Film the bottom of a 6-quart pot with olive oil and set it over medium-high heat. Add the onion, carrot, parsley, coriander and a little salt and saute 8 minutes, or until golden brown. Reduce the heat to medium-low, stir in the pepper, garlic, ginger, turmeric and cinnamon and cook for 30 seconds.
2. 2. Blend in the lentils, paprika, tomatoes and broth. Bring to a gentle bubble, partially cover, and simmer 45 minutes, or until the lentils have dissolved and the soup tastes rich and good. Season to taste with salt and pepper if needed. Add a little water if the soup is too thick.
3. 3. While the soup cooks, set out small plates for each diner with the accompaniments--lemon wedges, about 2 figs and dates for each, a little of the ground spices and bite-size pieces of pastry.
4. 4. To serve the soup, sprinkle it with the 2 tablespoons of coriander and ladle into bowls.

extravirgin olive oil, onion, carrot, fresh italian parsley stems, fresh coriander stems, salt, freshly ground black pepper, garlic, fresh ginger, turmeric, cinnamon, red lentils, sweet hungarian paprika, tomatoes, chicken, lemons, dates, cumin, ground hot chile, pastries, fresh coriander leaves

Taken from www.epicurious.com/recipes/member/views/moroccan-lentil-soup-51281921 (may not work)