Here is the third soup for your wintery enjoyment. This soup is inspired by my favorite soup from Au Bon Pain. With all of my food allergies, my on campus food choices are slim. ABP is one place I can count on, however. They always list what's in all of their food and advertise which of their soups and rice bowls, etc are gluten and dairy free. Another bonus is that they post it all online too so I can plan ahead.
This Moroccan Tomato Lentil soup is an homage to their French Moroccan Tomato Lentil Soup. It is not the same recipe but it contains many of the same ingredients and has the same overall taste.
Moroccan Tomato Lentil Soup
1 cup dried lentils
3 tablespoons olive oil
1 medium yellow onion, diced
1 14oz can roasted crushed tomatoes, chopped
2 large fresh rosemary sprigs
7 cups chicken stock
1 can navy beans
salt and pepper
In a small bowl, cover the dried lentils completely with water and soak for two hours. After two hours, drain and rinse the lentils, then set aside.
In a large pot, heat the olive oil then add in the diced onion. Cook for about 5 minutes until the onion is softened and starts to brown. Next, add in the rosemary and lentils and stir to coat. Sprinkle with curry powder (as much or little as you want).
Now add in the tomatoes and chicken stock. Bring the soup to a boil and then cover and lower to a simmer. Cook for 30 minutes then add in the can of navy beans. Bring back to a simmer and cook for another 30 minutes.
Before serving, remove the rosemary sprigs and salt and pepper to taste.