Moroccan Spiced Red Lentil Soup
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Olive oil |
| 2 | md | Yellow onions; chopped |
| 4 | Garlic cloves; minced or pureed | |
| 4 | Stalks celery; washed and sliced Crosswise 1/2-Inch | |
| 2 | ts | Salt |
| 1 | ts | Black pepper; freshly ground |
| 1 | ts | Ground turmeric |
| 1 | ts | Ground cumin |
| 1/4 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1 | Generous pinch saffron | |
| 1 | Bay leaf | |
| 1 | tb | Tomato paste |
| 1 | lg | Yukon Gold Potatoes Or 2 Medium; peeled and diced |
| 1 | lb | Red lentils |
| 2 | qt | Water |
| 1 | c | Cooked wheat berries |
| 6 | Italian Roma tomatoes; cored and diced | |
| 1/2 | bn | Cilantro; washed, leaves sliced thin crosswise |
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