Morocci soup of lentils and potatoes

Soak the lentils of the previous day.

The next day, drain them and put them in a large pot with 2 liters clean water per 1.5 cup of lentils, salt and laurel leaves. Cook them by 35 mins approx. or until cooked (soft).

Prepare your ingredients: Cut potatoes and tomato into small cubes; prepare the vegetable broth according to the container instructions; Chop onion, garlic and cilantro finely; grate carrot and ginger.

Hot oil in a large pot over medium-high heat. Add onion, garlic, carrot and sauté 4 minutes

Add condiments (cumin, turmeric, paprika, cinnamon), ginger and half of the cilantro

Add the broth of vegetables, tomatoes, potatoes and lentils. Bringing lightly and then reducing the fire to medium-low, covering the pot and letting over low heat, stirring from time to time until the potatoes are soft and tender lentils, around 25-30 mins. Add more broth to taste

Serve sprinkling the remaining cilantro.

If you prefer to make homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, softened about 5 mins, then add 1-2 l of hot water and boil it. Colar and use.