MOROCCAN RED LENTIL SOUP
A warming vegetarian red lentil soup with the flavors of cumin, coriander, paprika, cinnamon and tumeric.
Provided by Julia
Categories Soup, Dinner
Time 35m
Number Of Ingredients 19
Steps:
- Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
- Add the broth, tomatoes, and lentils stir well and heat to a boil.
- Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.
- Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.
- Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.
MOROCCAN LENTIL SOUP
Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can--or try our easy slow cooker/crock pot recipe variation.
Provided by Joyce Hendley, M.S.
Categories Healthy Turmeric Recipes
Time 1h30m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 151 calories, Carbohydrate 27.5 g, Fat 1.5 g, Fiber 9.4 g, Protein 9.3 g, SaturatedFat 0.2 g, Sodium 599.3 mg, Sugar 6.8 g
MOROCCAN LENTIL SOUP WITH CORIANDER OIL
Make and share this Moroccan Lentil Soup With Coriander Oil recipe from Food.com.
Provided by lindseylcw
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.
- Cover and sweat for 10 mins shaking the pan occasionally.
- Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.
- Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.
- Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.
- Reheat and serve with a swirl of the coriander oil on top.
Nutrition Facts : Calories 367.1, Fat 21.9, SaturatedFat 3, Sodium 168, Carbohydrate 33.9, Fiber 6.8, Sugar 2.6, Protein 12.1
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.
MOROCCAN LENTIL SOUP WITH YOGURT
I like this lentil soup because it includes a couple of veggies too. The red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. However, you can substitute brown lentils if necessary. I just love the spices in this! This is a long list of ingredients, but it involves very little effort. You should be able to have it on the table in an hour or so.
Provided by breezermom
Categories Spinach
Time 1h
Yield 7 1/2 cups
Number Of Ingredients 21
Steps:
- Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside.
- Saute onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and saute, stirring constantly, until crisp-tender. Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil. Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender.
- Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!). Remove and discard the bay leaf.
- Ladle soup into individual bowls. Top each serving with a dollop of yogurt.
Nutrition Facts : Calories 196.2, Fat 6.2, SaturatedFat 1.3, Cholesterol 4.2, Sodium 709.1, Carbohydrate 24, Fiber 4.5, Sugar 3.3, Protein 12.1
MOROCCAN LENTIL SOUP
Thick, delicious and nutritious, especially in the winter!
Provided by Grace and Mae
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
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!
Nutrition Facts : Calories 328.8 calories, Carbohydrate 56.5 g, Fat 3.6 g, Fiber 18 g, Protein 18.3 g, SaturatedFat 0.5 g, Sodium 317 mg, Sugar 4.8 g
MOROCCAN LENTIL SOUP
This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.
Provided by Saguaro
Categories Lentil
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 101.7, Fat 2.7, SaturatedFat 0.4, Sodium 83, Carbohydrate 16.4, Fiber 4.8, Sugar 5, Protein 4.4
MOROCCAN LENTIL SOUP
Make and share this Moroccan Lentil Soup recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 327.2, Fat 4.6, SaturatedFat 0.7, Sodium 506.7, Carbohydrate 56.2, Fiber 13.4, Sugar 5.7, Protein 17.5
MOROCCAN LENTIL SOUP WITH CHICKPEAS
Make and share this Moroccan Lentil Soup With Chickpeas recipe from Food.com.
Provided by windhorse23
Categories Lentil
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.
- Cook, covered, about 25 minutes.
- Using a stick blender, puree for about 15 seconds.
- Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.
Nutrition Facts : Calories 122.9, Fat 0.9, SaturatedFat 0.1, Sodium 132.9, Carbohydrate 23, Fiber 6.7, Sugar 2.9, Protein 7.1
MOROCCAN LENTIL SOUP
Provided by Donna St. George
Categories dinner, lunch, weekday, one pot, soups and stews, appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 3 grams, TransFat 0 grams
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