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Marrakesh Express Soup



Marrakesh Express Red Lentil Soup (Dr. Caldwell Esselstyn) 

Servings: 4 

Prep Time: 15 minutes 

Cook Time: 50 minutes 

1 onion, chopped (1 cup) 

4 ribs celery, chopped (1cup) 

Water for sautéing 

1 bay leaf 

1-2 Tablespoons freshginger, chopped or grated 

½ tsp ground cinnamon 

½ tsp ground turmeric 

6 cups low sodium vegetablebroth (I prefer Pacific brand) 

4 fresh plum tomatoes,chopped 

1 cup red lentils (rinsedtill foam disappears) 

1 15-ounce can chickpeas(garbanzo beans), drained and rinsed till foam disappears) 

2 Tablespoons fresh squeezedlemon juice (1/2 lemon) 

1 bunch of cilantro (orparsley), chopped 

Stir-fry onion and celery ina little bit of water in a large soup pot until tender. 

Add bay leaf, ginger,cinnamon, turmeric, vegetable broth, tomatoes, lentils and chickpeas. 

Bring to a boil. Then lowerheat, and simmer covered for 45 minutes. Stir occasionally. 

Right before serving, addcilantro and lemon juice to pot. so