Moroccan Lentil And Pumpkin Soup Crockpot Recipes

MOROCCAN LENTIL AND PUMPKIN SOUP CROCKPOT

Steps:

• saute the onion garlic ginger and jalapeno until soft
• heat spices and tomato paste
• add with rest of ingredients into crockpot.
• cook on low.

MOROCCAN LENTIL AND CHICKPEA SOUP

Steps:

• In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
• Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
• Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
• Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

MOROCCAN PUMPKIN SOUP (L'HAMRAAK GARAGH)

Steps:

• Cover the chickpeas with water.
• Cover and allow to soak overnight.
• Drain.
• Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
• Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
• Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
• If using the cinnamon stick, discard it.
• If desired, transfer the soup to a blender and puree until smooth.
• Season to taste.
• Note: Sugar pumpkins are eating pumpkins.
• They are considerably smaller than ornamental carving pumpkins.
• For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.