Moroccan Spiced Lentil Soup Recipes
MOROCCAN SPICED LENTIL SOUP
Make and share this Moroccan Spiced Lentil Soup recipe from Food.com.
Provided by RecipeNut
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In Dutch oven, bring water to a boil.
- Add lentils; return to a boil.
- Reduce heat; simmer 10 minutes.
- Meanwhile, spray large nonstick skillet with nonstick cooking spray.
- Heat over Medium-High heat until hot.
- Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.
- Add onions to lentils.
- If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions.
- Add to lentil mixture.
- Stir in all remaining ingredients.
- Cover: cook 20 minutes.
SPICY MOROCCAN LENTIL SOUP
I never met a lentil I didn't like, and any kind will work (yellow, red, green,) in this hearty and filling vegetarian main-course soup. I created it when I found an almost-empty bottle of couscous spices, bought in France a couple of years ago. The product is called "ras el hanout" which I am told translates roughly as "top of the spices," and is a blend of (if my French translation is correct) black pepper, garlic, cinnamon, ginger, mustard, clove, nutmeg, and red pepper. It is available online at http://www.zamourispices.com/raselhanout.html. Complex and unusual, and adds great zip. This is a delicious meal with a simple salad and some crusty artisan bread. It tastes even better 2 days later, and freezes well.
Provided by La Dilettante
Categories < 4 Hours
Time 1h5m
Yield 12 1-cup servings, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 12-cup soup pot, and saute' onion and pepper until soft. add garlic and cook 1 minute more.
- Add salt, spice blend, and cilantro, blend well.
- Add broth and lentils, bring to boil, then reduce heat and simmer for 45 minutes, or until lentils are soft. Add wine halfway through. Add more broth or water if the soup is becoming too thick.
MOROCCAN SPICED CHICKPEA AND LENTIL SOUP
Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
Provided by She-Thing
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Nutrition Facts : Calories 383.2, Fat 10.4, SaturatedFat 1.7, Sodium 298.5, Carbohydrate 66.1, Fiber 20.5, Sugar 7.5, Protein 14.2
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