Moroccan Tomato Soup


1 Tbsp. olive oil

2 onions, chopped

2 cloves garlic, chopped OR 1/2 tsp. McCormick® Garlic Powder

2 Tbsp. packed brown sugar

2 tsp. McCormick® Chili Powder

1 tsp. McCormick® Ground Cumin

1/2 tsp. McCormick® Black Pepper

1/4 tsp. McCormick® Sea Salt

1/4 tsp. McCormick® Cayenne Pepper

1 pinch McCormick® Ground Cinnamon

1 (14.5 oz.) can Hannaford No Salt Added Diced Tomatoes

2 1/2 cups water

1/4 cup Hannaford Tomato Paste

1 Tbsp. red wine vinegar

1/3 cup red lentils

3/4 cup Nature’s Place® Smooth Peanut Butter


1. Heat olive oil in a stock pot on medium heat. Add in onions, garlic, brown sugar, chili powder, cumin, pepper, salt, cayenne pepper and cinnamon. Cook for 2 minutes or until fragrant. Add in tomatoes, water, tomato paste, vinegar and lentils.

2. Cook on medium low for 30 to 45 minutes, until lentils are cooked through.

3. Add in peanut butter. Using an immersion blender or standing blender, puree soup until smooth. Serve with a dollop of Cabot® Plain Greek Yogurt, if desired.