Moroccan lentil soup

500 mL Western Family dried green lentils
23 mL Western Family olive oil 1 1/2 tbsp
1 large onion, diced (about 1 1/4 cup)
125 mL carrot, diced, (about 1 large 1/2 cup peeled carrot)
1 large stalk celery, diced
2 garlic cloves, minced
8 mL paprika 1 1/2 tsp
8 mL sea salt 1 1/2 tsp
5 mL each turmeric, ground cumin, cinnamon, and ginger, 1 tsp
1 juice of 1 lemon
2 fresh tomatoes, seeded and diced
chopped fresh cilantro

1. Place lentils in a bowl and cover with 6 cups (1.5 L) cold water. Soak for 1 hour. Then strain and rinse well.

2. Heat oil in a large saucepan. Add onion, carrot, celery and garlic and sauté over medium heat, stirring often until soft, about 8 to 10 minutes. Be careful not to brown or scorch. Sprinkle with seasonings and lemon juice.

3. Add soaked and rinsed lentils along with 6 cups (1.5 L) fresh cold water. Stir together and bring to a boil. Cover, reduce heat and simmer 30 minutes to allow flavours and lentils to soften.

4. Stir in tomatoes. Heat through. Serve soup with cilantro sprinkled over top..

Makes 8 cups (2 L).

Nutritional analysis per serving:
Calories 212, Protein 14.8 g, Fat 3.1 ,g Carbohydrate 33.5 g, Fibre 6.3 g