“THE BOOK OF EZEKIEL PT 15”
LENTEN FAST MEAL:
Moroccan Lentil Soup
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 medium Carrot, diced
• 4 Garlic cloves, minced
• 1 medium potato, diced
• 1/2 inch piece of ginger, peeled and minced
• 2 tsp Cinnamon, ground
• 4 tsp Paprika, smoked
• 2 tsp Turmeric
• 4 tsp Cumin, ground
• 1 cup green or brown lentils
• 1 cup Red lentils
• 4 cups Vegetable broth
• 2 cups Water
• 1/4 cup Tomato paste
• 1 cup coconut milk
• 1 tbsp Lemon juice
• 2 cups fresh Spinach
Salt and pepper to taste
Optional:
Fresh cilantro
Pickled red onions (thinly sliced red onion allowed to sit in lime juice and salt until tender)
In a large pot over medium high heat, sweat the onions, carrots, and garlic for a few minutes. Add the potatoes, ginger, and spices and cook until aromatic, about a minute. Add the lentils, broth, and water. Use some of the liquid to thin the tomato paste and add. Bring to a boil, cover and reduce to a simmer, cooking until the lentils are tender, about 15 to 20 minutes. Add the coconut milk, lemon juice, and spinach and cook until the spinach has just wilted. Season to taste and serve with fresh cilantro, pickled red onions, or garnish of choice.
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