Moroccan Lentil Soup Recipe 445 Recipes

AUTHENTIC MOROCCAN LENTIL SOUP

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!

MOROCCAN LENTIL SOUP WITH VEGGIES

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.

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 SOUP

Steps:

• Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
• Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
• Just before serving, stir in cilantro and lemon juice.

MOROCCAN LENTIL SOUP

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.

MOROCCAN LENTIL SOUP

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.