Flor Franco's Moroccan Spiced Lentil Soup

Yield: about 5 servings

15 cups of water

2 cups lentils

2 cups yellow split peas

2 cups green split peas

5 tomatoes (plum tomatoes are good for this)

2 large onions, diced

6 cloves garlic, minced

1/2 cup extra virgin olive oil


Moroccan spice mix

2 tablespoons cumin

1 1/2 teaspoons coriander

1 1/2 teaspoons turmeric

1 1/2 teaspoons cayenne

3 dried Chinese chiles


Salt and pepper to taste

1/2 cup fresh minced parsley

1/2 cup fresh minced cilantro

Preheat the broiler.

Add the lentils and split peas to a large pot with the water. Bring to a boil, reduce to simmer and cook about 35 minutes until soft. 

Roast the tomatoes, onions, and garlic under the broiler until they start to brown and get soft. Remove from oven and remove the skin from the tomatoes. 

When the legumes are ready you can remove some of the liquid if you want this mixture to be very thick (so you can mound the dish on a bed of rice) or add more water if you want it more like soup. Then add the rest of the ingredients except the salt, pepper, parsley, and cilantro.  Cook for another 10 minutes, then add salt and pepper to taste. Serve and sprinkle with the parsley and cilantro.