Moroccan Beef And Lentil Soup Recipes

MOROCCAN BEEF AND LENTIL STEW

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

MOROCCAN LENTIL SOUP

Steps:

• In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
• Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
• Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

MOROCCAN SPICED RED LENTIL SOUP

Steps:

• Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
• Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

MOROCCAN LENTIL & VEGETABLE SOUP

Steps:

• Heat oil in medium saucepan over medium heat.
• Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
• Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
• Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
• Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
• Top with plum tomatoes and cilantro just before serving.

TRUE MOROCCAN LENTIL SOUP

Steps:

• In a large soup pot, stew pot or dutch oven cook the chick peas and white beans seperately until just tender.
• Using a smaller pot, cook the lentils for 20 minutes and drain the beans and lentils.
• In the same pot, saute the onions, garlic*, ginger, paprika and cumin approximately 5 minutes in the oil. I use the olive oil for this one as the Moroccan home cooks who I know will allow this cooking of olive oil rarely and for this recipe.
• Add the water, lentils, chick peas, white beans, tomatoes, carrots, pepper and cumin, black pepper and salt to taste. Our black pepper used in a teaspoon will impart some good spicy heat to the dish. Should your black pepper not do this then please add a bit more black pepper as we do not use cayenne here.
• Bring to a boil for a 5 minutes and simmer 3/4 covered 1 to 1 1/2 hours or longer, until the beans and lentils are soft but not mushy.
• I have seen mny similar recipes on the internet stating to puree some of the soup and return it to the pot. While this is a nice idea, most Moroccan homes do not have a blender and this soup is not intended to be made as such.
• Prep. time does not include soaking and pre-cooking the beans.
• * Omit the garlic if using for Ramadan.

MOROCCAN LENTIL SOUP

Steps:

• Combine everything in a 6-qt slow cooker. Stir well, cover, and cook on low 8-10 hours.
• When finished, pulse with an immersion blender to puree about half the soup to thicken it. Serve hot.

MOROCCAN-STYLE LENTIL AND CHICKPEA SOUP

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
• Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
• Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
• About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
• A small bowl of harissa may be placed I on the table for those who wish to add more.

MOROCCAN LENTIL SOUP

Steps:

• Pick over and rinse the lentils and place them in a soup pot with the cold water.
• Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes.
• While the lentils are cooking, heat the olive oil in a medium sized sauté pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne.
• Cook over medium heat until the onions are soft, 7 - 8 minutes; then add the diced vegetables, another 1/2 tsp of salt, and the spices.
• Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute.
• Add the vegetables and the tomatoes to the lentils and their broth. Cover and cook for 30 minutes.
• Season to taste with salt and cayenne.
• Garnish with the cilantro.

MOROCCAN LENTIL SOUP WITH VEGGIES

Steps:

• Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
• Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
• Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.