True Moroccan Lentil Soup Food

TRUE MOROCCAN LENTIL SOUP

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.

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

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 BEEF AND LENTIL SOUP

Steps:

• Place chickpeas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Heat vegetable oil in a large pot over medium-high heat; stir in celery and onions. Saute until vegetables have softened and turned translucent, 6 to 10 minutes. Add tomatoes and simmer for another 6 minutes. Add 8 cups water, beef, drained chickpeas, lentils, and marrow bone; bring to a boil. Reduce heat to low, cover, and cook for 2 1/2 hours.
• Combine remaining 1/2 cup water and flour in a small bowl; whisk until paste-like. Pour into the soup with parsley and cilantro. Season with salt and pepper and cook for 30 minutes. Add lemon juice and cook for an additional 20 minutes, adding vermicelli during the last 5 minutes.
• Remove marrow bone and serve.

SPICY MOROCCAN LENTIL SOUP

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.

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 & VEGETABLE SOUP

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.

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:

• 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.

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 SPICED LENTIL SOUP

Steps:

• In Dutch oven, bring water to a boil.
• Add lentils; return to a boil.
• Reduce heat; simmer 10 minutes.
• Meanwhile, spray large nonstick skillet with nonstick cooking spray.
• Heat over Medium-High heat until hot.
• Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.
• Add onions to lentils.
• If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions.
• Add to lentil mixture.
• Stir in all remaining ingredients.
• Cover: cook 20 minutes.

MOROCCAN LENTIL AND CHICKPEA SOUP

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.