Moroccan Spiced Red Lentil Soup Recipe

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2 quarts water

1 tablespoon olive oil

6 Italian Roma tomatoes, cored and diced

1 large or 2 medium Yukon Gold potatoes, peeled and diced

2 to 3 tablespoons olive oil or softened butter

1 teaspoon freshly ground black pepper

2 teaspoons salt

2 medium yellow onions, chopped


1 teaspoon ground cumin

1 bay leaf

1 tablespoon tomato paste

1 generous pinch saffron

1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick

4 garlic cloves, minced or pureed

4 stalks of celery, washed and sliced crosswise 1/2-inch thick

1 teaspoon ground turmeric

1 cup cooked wheat berries

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 pound red lentils

1/2 bunch cilantro, washed, leaves sliced thin crosswise

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