Moroccan Red Lentil Soup Recipe | Dr. McDougall

Ingredients

• 1/2 Cup Water
• 1 Onion, chopped
• 4 Stalks Celery, chopped
• 6 Cups Vegetable broth
• 1 1/2 Cups Tomatoes, chopped
• 1 Cup Dried red lentils
• 15 Ounces Can Chickpeas, drained and rinsed
• 1 Bay leaf
• 1/2 Tsp Ground cinnamon
• 1/2 Tsp Ground ginger
• 1/2 Tsp Ground turmeric
• 1/4 Tsp Ground coriander
• 1/4 Tsp Pepper
• 1/2 Cup Orzo
• 1/2 Cup Cilantro, chopped
• 2 Tbsp Fresh lemon juice