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.
MOROCCAN LENTIL AND CHICKPEA SOUP
One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.
Provided by Kumquat the Cats fr
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
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.
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 & VEGETABLE SOUP
Not only does this taste good it's very healthy. This recipe is from a diabetic cook book. Lots of vegetable, and because the lentils are high in soluble fiber this is a good recipe to lower blood cholesterol.
Provided by Marlitt
Categories Clear Soup
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in medium saucepan over medium heat.
- Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
- Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
- Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
- Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
- Top with plum tomatoes and cilantro just before serving.
Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.7, Sodium 155.2, Carbohydrate 21.3, Fiber 7.6, Sugar 5.4, Protein 9.3
MOROCCAN LENTIL SOUP WITH VEGGIES
My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!
Provided by Sassy Moroccan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 7
Number Of Ingredients 16
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.
Nutrition Facts : Calories 390 calories, Carbohydrate 56.1 g, Fat 10.2 g, Fiber 24.4 g, Protein 20.7 g, SaturatedFat 1.3 g, Sodium 1190.9 mg, Sugar 8.6 g
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 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: HARIRA
Beautifully-spiced soup of lentils, chickpeas, vegetables and herbs. Hearty enough for dinner.
Provided by Panning The Globe
Categories Main Dish Soup
Time 1h5m
Number Of Ingredients 20
Steps:
- In a large heavy pot or Dutch oven, warm 2 tablespoons olive oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat until they soften, 5-7 minutes. (Don't let them brown) Add the spices: turmeric, cinnamon, paprika and pepper. Cook, stirring, for 5 minutes, to toast the spices. Add the tomatoes and chicken broth (start with 7 cups and add more later, if you want a thinner soup). Bring to a simmer. Add the lentils, chickpeas, cilantro and parsley. Simmer, uncovered, for about 35 minutes, until the lentils break down and the soup becomes thick and creamy, adding more broth if you want a thinner soup.
- Season, to taste, with salt. Serve with lemon wedges and dates.
Nutrition Facts : ServingSize 1 bowl, Calories 344 calories, Sugar 20.6 g, Sodium 836.2 mg, Fat 7.5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 58.5 g, Fiber 9.1 g, Protein 14.9 g, Cholesterol 4.4 mg
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
AUTHENTIC MOROCCAN LENTIL SOUP
Warm, comforting and delicious this authentic Moroccan lentil soup is the perfect dish to cure your winter blues.
Provided by Idriss
Categories Main Course
Time 40m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 259 kcal, ServingSize 1 serving
MOROCCAN LENTIL STEW
This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Stir hot water and tomato bouillon together in a bowl until dissolved.
- Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
- Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 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
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
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.
TRUE MOROCCAN LENTIL SOUP
This is one of my favorite lentil soups outside of one I had in Rome many years ago now. There are thousands of "Moroccan" Lentil Soup recipes out there; especially on the internet where everyone is a "Moroccan Cook" simply by using the spices used in Morocco. That is not what Moroccan cooking is about. Yes, it is the spicing but how much? How many? Which types? Just as anyone can add garlic and basil to a dish and call it Italian food, is it? I think, in fact, I know not. That it may have ingredients well known to and used in many regions of Italy does not make it authentic. I will settle for nothing less than real life authenticity when it comes to Moroccan food; or the food of any country/region. It is in the knowledge, technique, time and simplicity where one finds authenticity; not necessarily in Gourmet Magazine or from Aunt Rita who went to Morocco, or anywhere, once 45 years ago on a five day tour blitz. This one is simple and hearty.
Provided by Hajar Elizabeth
Categories Lentil
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, stew pot or dutch oven cook the chick peas and white beans seperately until just tender.
- Using a smaller pot, cook the lentils for 20 minutes and drain the beans and lentils.
- In the same pot, saute the onions, garlic*, ginger, paprika and cumin approximately 5 minutes in the oil. I use the olive oil for this one as the Moroccan home cooks who I know will allow this cooking of olive oil rarely and for this recipe.
- Add the water, lentils, chick peas, white beans, tomatoes, carrots, pepper and cumin, black pepper and salt to taste. Our black pepper used in a teaspoon will impart some good spicy heat to the dish. Should your black pepper not do this then please add a bit more black pepper as we do not use cayenne here.
- Bring to a boil for a 5 minutes and simmer 3/4 covered 1 to 1 1/2 hours or longer, until the beans and lentils are soft but not mushy.
- I have seen mny similar recipes on the internet stating to puree some of the soup and return it to the pot. While this is a nice idea, most Moroccan homes do not have a blender and this soup is not intended to be made as such.
- Prep. time does not include soaking and pre-cooking the beans.
- * Omit the garlic if using for Ramadan.
Nutrition Facts : Calories 285.7, Fat 3.6, SaturatedFat 0.5, Sodium 151.4, Carbohydrate 50, Fiber 16.8, Sugar 6.6, Protein 15.3
CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP
Steps:
- Gather the ingredients.
- Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
- Cook for a few minutes, stirring to brown all sides.
- Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
- Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
- Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
- Have the rice or vermicelli at hand, if using, but don't add yet.
- Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
- While the soup is cooking, make a soup thickener by mixing together the flour and water.
- Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
- Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
- Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
- Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.
Nutrition Facts : Calories 264 kcal, Carbohydrate 28 g, Cholesterol 27 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 6 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
INSTANT POT MOROCCAN LENTIL SOUP
A delicious Instant pot Moroccan Lentil soup recipe that is not just packed with flavors, but also with protein and fiber.
Provided by Dhwani
Categories Soups and Stew
Time 40m
Number Of Ingredients 24
Steps:
- First, wash the brown lentil and red lentils 2 to 3 times with water. Drain all the water and keep the lentil aside.
- Heat the oil in the inner pot of the instant pot. Add garlic, ginger, onions, celery, and jalapenos, and saute for about a few seconds.
- Now add bell pepper, carrots, kale, brown lentils, red lentils, vegetable broth, tomato paste, salt, black pepper powder, turmeric powder, cumin powder, coriander powder, smoked paprika, and cinnamon.
- Stir to combine and until the tomato paste has dissolved. Cover the instant pot with its locking lid, vent valve in sealing position.
- Press the manual/pressure cook button and set the timer for 20 minutes under high pressure.
- Once cooking time is done, let the pressure release naturally.
- Carefully open the lid, add coconut milk, cilantro, and lime juice. Mix very well.
- Serve immediately and top with your desired toppings. For garnishes, I like to add some lime juice, fresh cilantro, onions, and jalapeno slices. A little spicy, a little creamy and so good!
Nutrition Facts : ServingSize 1 Person, Calories 233 kcal, Carbohydrate 30 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1340 mg, Fiber 12 g, Sugar 6 g, UnsaturatedFat 5 g
More about "moroccan lentil soup food"
MOROCCAN SPICED LENTIL SOUP - COOK FOR YOUR LIFE
From cookforyourlife.org
4/5 (11)Estimated Reading Time 2 minsCategory SoupsCalories 1129 per serving
- In a stockpot, heat the olive over medium heat. Add the onion, carrot, celery and bay leaf. Cook for 8 minutes, or until the onion is translucent. Add the garlic, turmeric, cinnamon stick, and ground ginger. Cook, stirring for 2 minutes.
- Add the tomato paste, chopped tomato, and salt. Cook for 5 minutes, stirring occasionally, or until the tomatoes have turned orangey. Add the lentils, cilantro sprigs and 4 cups of water. Bring to a boil, then simmer for 30 minutes, or until the lentils are very soft. Add more water if the soup is too thick.
MOROCCAN LENTIL SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 45 minsCategory SoupsCalories 272 per serving
- In a large pot, heat oil over medium. Add onion, garlic, carrot and celery and cook until vegetables are softened, about 5 minutes.
- Increase heat, add spices and stir. Cook for 1 minute before adding lentils, capsicum, kumara, stock and water. Bring to the boil, then reduce heat and simmer until kumara is tender, about 25-30 minutes.
- Transfer half of the soup to a blender and puree. Add back to the pot, season and stir through spinach and lemon juice.
- Divide soup among 6 bowls. Garnish with coriander and serve with yoghurt and crisp pita breads.
MOROCCAN SPICED LENTIL & CHICKPEA SOUP - REBEL RECIPES
From rebelrecipes.com
Estimated Reading Time 6 mins
VEGETARIAN MOROCCAN LENTILS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 60Calories 113 per servingCategory Dinner, Side Dish
MOROCCAN RED LENTIL SOUP - CANADIAN LIVING
From canadianliving.com
DETOX MOROCCAN LENTIL SOUP - SIMPLY QUINOA
From simplyquinoa.com
4.5/5 (259)Calories 204 per servingCategory Soup
- Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.
- Add lentils and saute 1 - 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
- Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
- For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!
HEALING MOROCCAN LENTIL SOUP - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 (25)Total Time 50 minsCategory Dinner, SoupCalories 329 per serving
- In large pot, warm the oil over medium heat. Add the onion,fennel, carrot and garlic. Cook for about 3 minutes, until onion is translucent and garlic is fragrant.
- To the pot, add 1 cup of the vegetable broth along with the spices (cumin to cinnamon). Bring to a low boil and cook for 10 minutes so that the liquid reduces by approximately 1/3.
- Pour in the remaining broth along with the sweet potato and rinsed lentils then bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the lentils and potato are tender.
- Remove the pot from the heat then squeeze in the lemon juice and stir together. Ladle into individual bowls for serving and garnish with chopped cilantro. Serve warm and enjoy!
SLOW-COOKER MOROCCAN LENTIL SOUP RECIPE - EATINGWELL
From eatingwell.com
5/5 (29)Total Time 5 hrs 30 minsCategory Slow-Cooker & Crock Pot Soup & Stew RecipesCalories 128 per serving
- Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker (see Tip). Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
- During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
MOROCCAN LENTIL SOUP - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (4)Total Time 1 hrCategory LunchCalories 258 per serving
- Add the diced onion and sauté for about 2 minutes until softened then add the diced carrots and sauté together for a further 2 minutes.
- Add the lentils, tomatoes and vegetable stock and stir to combine. Simmer on low heat for 20 minutes until the lentils are tender.
MOROCCAN LENTIL SOUP - GYPSYPLATE
From gypsyplate.com
4.9/5 (15)Total Time 1 hr 10 minsCategory Soup RecipesCalories 278 per serving
- Heat oil in large pot, such as a dutch oven, over medium high heat. Add onion, sauté one minute.
MOROCCAN LENTIL AND VEGETABLE SOUP - BUDGET BYTES
From budgetbytes.com
4.8/5 (110)Total Time 50 minsServings 1.5Calories 239 per serving
- Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
- Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
- Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
- Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
MOROCCAN LENTIL SOUP RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4.7/5 (7)Total Time 1 hrCategory EntreesCalories 223 per serving
- Heat the oil in a heavy pan and sauté the onion and celery until softened but not colored. Add the garlic and spices and cook for 1 minute. Then add the ras el hanout, lentils, tomatoes, and stock or water. Bring to a boil, reduce to a simmer, and cook for 30 to 45 minutes, or until the lentils start to break down and sort of become a purée. The mixture will be quite thick and more dal-like than soup-y. If you prefer a thinner consistency, add more stock or water as necessary.
- Slick a skillet with the olive oil, place it over medium-high heat, and toss in the sliced onions. Heat until the onions are golden brown and crisp at the edges. Add the cinnamon, sugar, and chile and stir just until the onions are coated. Then let the onions cook only until the sugar has dissolved. Immediately add the lemon juice—and be ready to dodge some spatters. Remove from the heat and season with salt and pepper.
- Season the lentil soup with salt and pepper and stir in the chopped cilantro. Ladle the soup into bowls and add a dollop of yogurt and the chile-fried onions. Garnish with cilantro. Originally published January 15, 2014.
VEGAN MOROCCAN LENTIL SOUP | PLANT-BASED RECIPES BY ASHLEY ...
From riseshinecook.ca
- In a large pot, sauté the onion, celery, and carrot with ¼ cup water for 10 minutes, stirring often and adding water as needed to prevent burning.
- Now add the garlic, ginger, all spices, and tomato paste and continue to sauté for another minute.
- Next, add the diced tomatoes, red lentils, and broth and bring to a boil. Once boiling, reduce to a simmer, partially cover, and simmer for 20 to 25 minutes until the lentils are beginning to dissolve in the soup.
- Add the lemon juice and season the soup with salt and pepper to taste. You can either stir the chopped cilantro into the soup or garnish the soup with cilantro once ladled into bowls.
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From pulses.org
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