Moroccan Sweet Potato And Lentil Soup Recipes

MOROCCAN-SPICED SWEET POTATO AND LENTIL SOUP

Steps:

• In a large pot, heat 2 tablespoons of olive oil over medium heat.
• Add the onion and carrot and fry for about 4 minutes. Now, stir in the garlic and ginger and fry for another minute.
• Combine the remaining olive oil with all the spices except for the salt and pour it into the pot. Give it a good stir so that it won't stick to the pot.
• Add the vegetable broth, plum tomatoes, puy lentils, sweet potatoes and preserved lemon. Season with salt to your taste.
• Bring it to a boil, then reduce the heat and let simmer for about 30 minutes or until the sweet potatoes are nice and soft.
• Sprinkle with coriander and serve immediately.

WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP (SLOW COOKER)

Steps:

• Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through.
• Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
• Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!