Makes 4 servings or 4 to 4½ cups
Moroccans use “seagreens” in their cooking, so the kombu (kelp) is a natural here. After reading Moroccan cookbooks, I focused on including the seasonings in the proportion they do for this recipe. The soup tastes balanced with the lemon juice freshly squeezed on top.
1 cup red lentils
Water (3 cups to soak, 3 cups to cook)
1 tablespoon olive oil blend
1 red onion, diced small
1 carrot, diced small
1 rib celery, diced small
3-inch piece kombu seaweed
1 bay leaf
1 teaspoon unrefined sea salt
¾ teaspoon cinnamon
½ teaspoon each powdered ginger and sweet paprika
¼ teaspoon turmeric
1/8 teaspoon cayenne pepper, or to taste
1/4 cup each flat leaf parsley and fresh coriander (cilantro), chopped small
Garnish: Lemon slices
1. Sort through, rinse and drain lentils. Soak at least 8 hours. Drain.
2. In a 3-quart pot, heat oil and briefly sauté onion, carrot and celery. Add lentils with 3 cups fresh water. Bring to boil uncovered for 5 minutes. With a skimmer/flat strainer, remove and discard any foam (gas) that rises to the top. Add kombu and bay leaf and cover to slow boil for 20 minutes.
3. Add seasonings, parsley and coriander and cook 5 minutes more. Garnish to serve.