Chermoula Root Vegetable Soup

Name: Chermoula Root Vegetable Soup
Total time: 50 min
Yield: 6
Ingredients: 1 1/4 pounds veggies root, any combination of carrot, sweet potato, golden beet or winter squash; 2 small red onions; 2 tablespoons olive oil; 1/2 teaspoon salt or to taste; 3/4 cup red lentils dried, ideally soaked overnight & rinsed; 1 tablespoon crushed garlic; 1 teaspoon cumin; 3/4 teaspoon corriander; 1/2 teaspoon turmeric optional; 1 pinch saffron optional; 1 teaspoon spice berber, or aleppo pepper, or to taste; 1/4 teaspoon sweet paprika or smoked paprika; 1 quart vegetable stock; 1 lemon; 2 teaspoons maple syrup or coconut sugar *optional; 1 bunch cilantro and mint, wash and dry; 5 ounces sea salt or habanero biena chickpeas

DRUM BEETS

17Ingredients

50Minutes

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Ingredients

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6 SERVINGS

1 1/4 lb. veggies (root, any combination of carrot, sweet potato, golden beet or winter squash)

2 small red onions

2 Tbsp. olive oil

1/2 tsp. salt (or to taste)

3/4 cup red lentils (dried, ideally soaked overnight & rinsed)

1 Tbsp. crushed garlic

1 tsp. cumin

3/4 tsp. corriander

1/2 tsp. turmeric (optional)

1 pinch saffron (optional)

1 tsp. spice (berber, or aleppo pepper, or to taste)

1/4 tsp. sweet paprika (or smoked paprika)

1 qt. vegetable stock

1 lemon

2 tsp. maple syrup (or coconut sugar *optional)

1 bunch cilantro (and mint, wash and dry)

5 oz. sea salt (or habanero biena chickpeas)

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Vegetable Soup

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Chermoula Root Vegetable Soup

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