MOROCCAN LENTIL SOUP
MAKES 8 CUPS/2L

2 c. (500 mL) dried green lentils
1-½ Tbsp. (22 mL) olive oil
1 large onion, diced, about 1-¼ c.(300 mL)
½ cup (125 mL) diced carrots, about 1 large peeled carrot
1 large stalk celery, diced
2 garlic cloves, minced
1-½ tsp. (7 mL) paprika
1-½ tsp. (7 mL) sea salt*
1 tsp. (5 mL) ea. of tumeric, ground cumin, cinnamon, and ginger
Freshly squeezed juice from 1 lemon
2 fresh tomatoes
Chopped fresh cilantro
* Sea salt is not as harsh as regular iodized salt. If substituting with regular, use less and add according to taste.

Place lentils in a bowl and cover with 6 cups (1.5L) cold water. Soak for one hour. Then strain and rinse well. Heat oil in a large saucepan. Add onion, carrot, celery, and minced garlic cloves and sauté over medium, stirring often until soft, about 8 to 10 minutes. Be careful not brown or scorch. Sprinkle with seasonings and lemon juice.

Add soaked and rinsed lentils along with 6 cups (1.5L) fresh cold water. Stir together and bring to a boil. Cover, reduce heat and simmer for 30 minutes for flavours to blend and lentils to soften. Cut tomatoes in half and squeeze out the seeds. Finely dice and stir into soup. Heat through. Serve soup with chopped fresh cilantro sprinkled over top.