Moroccan Style Lentil And Chickpea Soup Recipes

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.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

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 LENTIL AND CHICKPEA SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Add the celery and garlic and sauté until the onion is golden, about 5 to 7 minutes.
• Add the lentils, spices, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are just tender, about 30 to 35 minutes.
• Stir in the tomatoes and chickpeas. Adjust the consistency with more water if needed, and adjust the spices to taste. Simmer for 10 to 15 minutes longer over very low heat.
• Stir in the lemon juice and parsley, then season with salt and pepper. Serve hot or just warm, garnishing each serving with one or two thin lemon slices, if desired.
• Nutrition Information
• Per serving:
• Calories: 219
• Total fat: 6g
• Protein: 10g
• Fiber: 9g
• Carbohydrate: 32g
• Cholesterol: 0mg
• Sodium: 155mg

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.