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0
minPrep Time -
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minCook Time -
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minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner
Recipe Description
A hearty, spiced tomato soup traditionally made to break the fast during Ramadan, loaded with lentils and vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 8 cups vegetable broth
- 1 can (28 oz) diced tomatoes
- 1 cup green lentils, rinsed
- 1 cup chopped carrots
- 1 cup chopped zucchini
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Steps:
- In a large pot, heat the oil over medium heat. Add the onion, garlic, and celery, cooking until softened.
- Stir in the turmeric, cinnamon, ginger, and cayenne pepper, cooking for another minute.
- Add the vegetable broth, diced tomatoes, and lentils. Bring to a boil, then reduce heat to simmer, covered, for 30 minutes.
- Add the carrots and cook for 10 minutes, then add the zucchini and cook for another 10 minutes, or until all the vegetables and lentils are tender.
- Season with salt and pepper, stir in the cilantro and parsley, and serve hot.
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