Moroccan Carrot Lentil Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 2 cups diced carrots | Wash, peel and trim |
| 2 cups red lentils | |
| ½ cup large onion, diced | Wash, peel and dice |
| 1 (15 oz.) can no added salt tomatoes | |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| ¼ cup nonfat plain Greek yogurt | |
| 1 cup reduced sodium chicken broth | |
| ½ teaspoon ground coriander | |
| ½ teaspoon ground garlic powder | |
| ½ teaspoon turmeric | |
| 1/2 teaspoon paprika | |
| ½ teaspoon cumin | |
| 2 tablespoons toasted pepitas (shelled pumpkin seeds) | Optional for garnish |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot heat oil to medium high heat | |
| 2 | Add onions. Cook until tender. Add carrots, tomatoes, lentils. Salt, black pepper, coriander, garlic, turmeric, paprika and cumin and heat through | |
| 3 | Add chicken broth and bring to boil. Reduce heat and simmer until carrots and lentils are tender. About 40 minutes. | |
| 4 | Remove from heat, puree in food processor. | |
| 5 | Return to heat. Simmer for 20 minutes | Temperature check must reach 165 °F degrees |
| 6 | Serve hot. Top with yogurt and pepitas |
Posted in Soup Recipes
