Moroccan Red Lentil Vegetarian Soup

1. In large heavy saucepan or Dutch oven, heat oil over medium heat; cook garlic and Arctic Gardens vegetables, stirring occasionally, until softened, about 3 minutes.
2. Add pepper, turmeric, cumin, cinnamon, coriander and paprika (if using), ginger and saffron (if using); cook, stirring often, for 2 minutes.
3. Add water, red lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes; bring to boil. Reduce heat, cover and simmer for 45 minutes . 
4. Ladle into bowls. Serve dolloped with sour cream; sprinkle with parsley.

Additional information : Tip: For a smoother texture, puree 3 cups (750 mL) of the cooked soup until smooth, and then stir back into remainder of soup.

Nutrition Facts (per serving):

Calories: 220

Protein:  11 g

Fat:    5 g

Carbohydrate:  36 g

Fibre:   7 g

Sodium: 197 mg