This soup was birthed from the plethora of spices I had left over from my Moroccan inspired meal during Christmas. I didn’t do any grocery shopping for over a month, and that’s usually when my best recipes are birthed. Lentils are a staple food in Morocco, and if cooked right are delicious! I soak any legumes we will eat, to help break down any lectins or anti-nutrient properties found in them. This soup is super anti-inflammatory with the turmeric and bone broth. So it’s great to have if you’re fighting the bug! Enjoy with your favorite Naan bread or gluten-free roll!
Meal Planning Tip: Roast a chicken (or two!) earlier in the week, shred the remaining chicken for soup later. The night you roast the chicken, make broth with the bones. You can throw this soup together in a few min if you’ve already cooked the meat!
How to soak Lentils:
- In a large bowl, add the amount of lentils you intend to use.
- Cover with at least twice as much water. Example: 1 cup lentils, 2 cups water
- Add a large pinch of salt.
- Let soak for 12 hours, drain and rinse.
- Submerge in water, and soak another 12 hours.
- Drain and rinse. They’re ready to use!
- [yumprint-recipe id=’15’]
Elizabeth Horn 