Moroccan Red Lentil Soup

So, the weather has turned deliciously cool and crisp and my thoughts turn to soup! This is a yummy one I discovered over at Canadian Living. I adore red lentils although really, they do turn golden when cooked. This soup is quick and easy and makes a giant pot. Serves 8. I made a few substitutions and added more spice. Had it for lunch today. Love the crunch/pop of the green peas. Don't cook until they are mush.

Morrocan Red Lentil Soup.

2 Tbsp Olive Oil or Canola (25 ml)
2 Onions, chopped
5 cloves of Garlic, minced
2 Celery stalks, chopped
(1 Carrot ,chopped.....my addition)

1 tsp Pepper ( 5ml)
1 1/2 tsp Turmeric (6 ml)
1 1/2 tsp Cinnamon ( 6ml)
2 tsp ground Cumin ( 10 ml)
1 tsp fresh Ginger grated or 1/2 tsp. ground (2ml)
salt to taste

6 cups of water or stock (1.5L)( if using water add some low sodium bullion cubes)
1 cup Red Lentils (250ml)
1 Tsp Tomato Paste (15ml)
2 Potatoes peeled and cubed( I used one regular and one Sweet Potato) ( Can also use Squash instead of potatoes)
1 can stewed Tomatoes (19oz/540ml)
1 cup frozen Peas( 250ml)

1/4 cup Sour Cream ( I used non-fat Balkan yogurt)
2 Tbsp parsley(25ml)

Preparation

1. In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.

2. Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using); cook, stirring often, for 2 minutes.

3. Add water/stock, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 40 minutes.

4. Add frozen peas; simmer until peas are cooked, about 5 min. Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.

I know it will be even better tomorrow!