MOROCCAN LENTIL SOUP
Thick, delicious and nutritious, especially in the winter!
Provided by Grace and Mae
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
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!
Nutrition Facts : Calories 328.8 calories, Carbohydrate 56.5 g, Fat 3.6 g, Fiber 18 g, Protein 18.3 g, SaturatedFat 0.5 g, Sodium 317 mg, Sugar 4.8 g
AUTHENTIC MOROCCAN LENTIL SOUP
Warm, comforting and delicious this authentic Moroccan lentil soup is the perfect dish to cure your winter blues.
Provided by Idriss
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Warm up a couple tablespoons of olive oil in your instant pot on saute mode. Add your onions, chopped coriander and cook for 5-7 minutes or until onions become translucent.
- Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes. Close your instant pot and cook for 30 minutes on high pressure.
- Once the 30 minutes expire, release steam using quick release. Add a little bit of water to get the desired consistency. Garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!
- Warm up a couple tablespoons of olive oil on medium heat. Add your minced onions, minced garlic and chopped coriander and cook them for 5-7 minutes or until onions become translucent.
- Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes.
- Lower the heat, cover and let your stew simmer for 40-45 minutes. Take a look at your stew every 10-15 minutes. If it looks dry, add a little bit more water.
- Once your lentils are fully cooked, turn off the heat and garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!
Nutrition Facts : Calories 259 kcal, ServingSize 1 serving
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 SOUP
Provided by Donna St. George
Categories dinner, lunch, weekday, one pot, soups and stews, appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a large (6- to 8-quart) stockpot over medium heat, combine the butter and oil and stir until the butter has melted. Add the onions, green pepper, carrots, eggplant and garlic. Stir well. Add the cumin, curry powder, allspice, cinnamon and red pepper flakes. Saute, stirring, until the vegetables have softened, about 10 minutes.
- Add water, chicken broth, sherry, tomatoes and lentils, and bring to a boil. Reduce heat to low, and simmer, uncovered, 1 hour, or until the lentils have softened. Season with salt. To serve, garnish each bowl with a dollop of yogurt or sour cream and a sprinkling of chopped cilantro.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 3 grams, TransFat 0 grams
TRUE MOROCCAN LENTIL SOUP
This is one of my favorite lentil soups outside of one I had in Rome many years ago now. There are thousands of "Moroccan" Lentil Soup recipes out there; especially on the internet where everyone is a "Moroccan Cook" simply by using the spices used in Morocco. That is not what Moroccan cooking is about. Yes, it is the spicing but how much? How many? Which types? Just as anyone can add garlic and basil to a dish and call it Italian food, is it? I think, in fact, I know not. That it may have ingredients well known to and used in many regions of Italy does not make it authentic. I will settle for nothing less than real life authenticity when it comes to Moroccan food; or the food of any country/region. It is in the knowledge, technique, time and simplicity where one finds authenticity; not necessarily in Gourmet Magazine or from Aunt Rita who went to Morocco, or anywhere, once 45 years ago on a five day tour blitz. This one is simple and hearty.
Provided by Hajar Elizabeth
Categories Lentil
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 285.7, Fat 3.6, SaturatedFat 0.5, Sodium 151.4, Carbohydrate 50, Fiber 16.8, Sugar 6.6, Protein 15.3
MOROCCAN LENTIL SOUP
This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.
Provided by Saguaro
Categories Lentil
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 101.7, Fat 2.7, SaturatedFat 0.4, Sodium 83, Carbohydrate 16.4, Fiber 4.8, Sugar 5, Protein 4.4
MOROCCAN LENTIL SOUP WITH VEGGIES
My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!
Provided by Sassy Moroccan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 7
Number Of Ingredients 16
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.
Nutrition Facts : Calories 390 calories, Carbohydrate 56.1 g, Fat 10.2 g, Fiber 24.4 g, Protein 20.7 g, SaturatedFat 1.3 g, Sodium 1190.9 mg, Sugar 8.6 g
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