Spicy Moroccan Chicken And Lentil Soup Recipes
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.
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.
HARISSA CHICKEN AND LENTIL SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
- Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
- Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
- Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.
Nutrition Facts : Calories 640, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 84 milligrams, Sodium 1281 milligrams, Carbohydrate 73 grams, Fiber 19 grams, Sugar 9 grams, Protein 49 grams
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