Moroccan Lentil Soup Recipe

Name: Moroccan Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Good tasting extra-virgin olive oil; 1 large onion, cut into 1/8-inch dice; 1 small carrot, minced; 1/3 cup (tightly packed) fresh Italian parsley stems and leaves, chopped; 1/2 cup (tightly packed) fresh coriander stems and leaves, chopped; Salt; 1-1/2 teaspoons freshly ground black pepper; 5 large garlic cloves, minced; 1 2-inch piece fresh ginger, minced (about 2 tablespoons); 1 teaspoon turmeric; 1 teaspoon cinnamon; 1-1/4 cups dry red lentils; 2 teaspoons sweet Hungarian paprika; 1 28-ounce can whole tomatoes and their liquid, pureed (do not use tomato puree); About 8 cups Cheater's Broth or canned vegetable or chicken stock, enough to make a slightly thick soup; Accompaniments:; 2 lemons, each cut into 6 wedges; 12 or more dried figs, halved; 12 or more dates; 3 tablespoons cumin, freshly ground if possible; 3 tablespoons ground hot chile, Aleppo if possible; 12 small filo pastries of honey and nuts (see Cook to Cook); 2 tablespoons (tightly packed) fresh coriander leaves, chopped

Servings: persons

Good tasting extra-virgin olive oil
1 large onion, cut into 1/8-inch dice
1 small carrot, minced
1/3 cup (tightly packed) fresh Italian parsley stems and leaves, chopped
1/2 cup (tightly packed) fresh coriander stems and leaves, chopped
Salt
1-1/2 teaspoons freshly ground black pepper
5 large garlic cloves, minced
1 2-inch piece fresh ginger, minced (about 2 tablespoons)
1 teaspoon turmeric
1 teaspoon cinnamon
1-1/4 cups dry red lentils
2 teaspoons sweet Hungarian paprika
1 28-ounce can whole tomatoes and their liquid, pureed (do not use tomato puree)
About 8 cups Cheater's Broth or canned vegetable or chicken stock, enough to make a slightly thick soup
Accompaniments:
2 lemons, each cut into 6 wedges
12 or more dried figs, halved
12 or more dates
3 tablespoons cumin, freshly ground if possible
3 tablespoons ground hot chile, Aleppo if possible
12 small filo pastries of honey and nuts (see Cook to Cook)
2 tablespoons (tightly packed) fresh coriander leaves, chopped

1
1. Film the bottom of a 6-quart pot with olive oil and set it over medium-high heat. Add the onion, carrot, parsley, coriander and a little salt and saute 8 minutes, or until golden brown. Reduce the heat to medium-low, stir in the pepper, garlic, ginger, turmeric and cinnamon and cook for 30 seconds.
2
2. Blend in the lentils, paprika, tomatoes and broth. Bring to a gentle bubble, partially cover, and simmer 45 minutes, or until the lentils have dissolved and the soup tastes rich and good. Season to taste with salt and pepper if needed. Add a little water if the soup is too thick.
3
3. While the soup cooks, set out small plates for each diner with the accompaniments--lemon wedges, about 2 figs and dates for each, a little of the ground spices and bite-size pieces of pastry.
4
4. To serve the soup, sprinkle it with the 2 tablespoons of coriander and ladle into bowls.

889

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Good tasting extra-virgin olive oil, 1 large onion, cut into 1/8-inch dice, 1 small carrot, minced, 1/3 cup (tightly packed) fresh Italian parsley stems and leaves, chopped, and more.

Yes, Moroccan Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Lentil Soup

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