Moroccan Lentil Soup
Learn how to make my Moroccan lentil soup. Get the recipe here:
Ingredients:
3 tbsp olive oil
1 yellow onion, diced
2 large carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
2 tbsp ras el hanout
2 tbsp tomato paste
8 cups vegetable broth
1 cup green lentils
2 cups fresh spinach (or 1 cup frozen)
lemon and cilantro to garnish
Moroccan bread (khobz) to serve with
Moroccan Lentil Soup - Slow Cooker, Recipe
Moroccan Lentil Soup
So you want something that is filling and will help you fight off those hunger pains most of the day, then this is the soup for you. I used this soup to lose or control my weight because of its low-calorie count. But if you would like to make it more like a meal, then I would add some chicken or turkey to it.
This soup becomes better with its complex seasonings, so I recommend that you make it a day ahead before serving. Any way you make it, it will always turn out great.
Let me know how yours turned out in the comment below.
Ingredients
1 can - Diced tomatoes
1 med. - White onion, chopped
4 cloves - Garlic, chopped or sliced
2 tbsp. - Olive oil
2 cups - Frozen veggies
1 3/4 - Lentils (any kind )
2 tbsp. - Tomato paste
1/2 cup - Fresh parsley
1/3 med - Juice of the lemon
2 cubs - Veggie stock, low sodium
1 tsp. - Ground cumin
1 tsp. - Ground coriander
1 tsp. - Ground turmeric
1/2 tsp. - Ground cinnamon
Salt and pepper as needed
Water as needed
Options - add
Chicken or turkey
Fresh spinach
Hot red peppers
Slow-Cooker settings - On low - 6 hrs., On high - 3 hrs.
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Instant pot Moroccan lentil soup
Today we’re whipping up a delicious Instant pot Moroccan Lentil soup recipe that is not just packed with flavors, but also with protein and fiber.
If you are a fan of creamy lentil soups which have lots of flavors and which are hearty and comforting, I suggest you give this one a try… I promise you won’t be disappointed!
It is going to quickly become your new favorite – especially if you love warm spices! Make a big batch of it and save half for later!
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Notes -
I like cooked kale in soups. But if you want crunch, you can add it later, with coconut milk.
Be sure your lentils aren’t too old. Although lentils don’t “go bad” like a lot of other ingredients, if your lentils are old, they won’t soften properly.
You can use green lentils instead of brown lentils in this recipe.
Cinnamon powder is the main ingredient so don’t skip it.
You can have this soup on its own. My personal favorite is to eat it with rice. But you can eat with warm pita bread, Tandoori roti, or naan and some salads.
If you are planning to meal prep this recipe, I’d recommend storing the portions individually with all the toppings except yogurt in an air-tight container. This stays good for about 4 to 5 days in the fridge. Make sure you are using glass containers so that you can heat them without worrying about plastic!
You can keep it in the fridge for 4 – 5 days and reheat it as you want. You can also freeze this soup. Store it in the size servings you plan to eat. If you want a meal for 1, freeze one portion. That way you’ll only end up thawing what you need.
You can reheat this soup in the microwave or on the stovetop until warm.
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Detailed recipe is on cookingcarnival.com
[ENG] Moroccan Lentil Soup / العدس على الطريقة المغربية - CookingWithAlia - Episode 462
Today, we're kicking off a new series called The comfort series. I'm going to show you a few of my go to comfort food recipes to make you happy. Let's start this series with this simple and easy recipe Moroccan Lentil Soup!!!
RECIPE:
INGREDIENTS:
250 grams (1 1/4 cups) brown lentils, soaked in water overnight
1 large onion
1 large tomato
3 tablespoons finely chopped parsley
2 teaspoons paprika
Salt and pepper, to taste
3 tablespoons olive oil
1 liter (4 cups) water
DIRECTIONS:
Step 1: Preparing the Ingredients
1- Soak the lentils in water overnight so they become soft and cook easily. Drain them from the water.
2- Cut the top of the tomato then cut into quarters. Grate the pulp of the tomato and discard the skin.
3- Finely chop the parsley.
4- Peel the onion, cut it in half, and finely chop it.
Step2: Cooking the lentils
1- On medium heat, in a large pot, add the olive oil. Once hot, add the chopped onion, grated tomato, and lentils. Mix.
2- Add the chopped parsley and continue mixing.
3- Add the spices: paprika, salt, and pepper.
4- Mix and cook on medium heat for around 10 minutes.
5- Add boiling water to the lentils, cover the pan, and cook for 30 minutes. Stir from time to time.
6- After 30 minutes, taste the sauce and adjust the spices accordingly: salt, pepper, and paprika.
7- Serve hot in a bowl with a piece of bread. Bon Appetit!
One Pot Meal, Moroccan Chicken Soup Harira
If you’re a fan of the hearty minestrone, then you will also love this! Harira is a Moroccan soup typically made with lamb or chicken, tomatoes, chickpeas, lentils, and a variety of spices. This version is made using chicken breast. It’s a soup that’s often served during Ramadan as a way to break the fast.
The soup is hearty and filling and can be garnished with lemon, cilantro, or mint. I also like to add a dollop of yogurt in the serving bowl, it gives it that creamy tangy flavour that goes so well.
Harira is a dish passed down through generations, and each family has their unique recipe. Moroccan families often make it for special occasions, such as weddings and births.
Whether you're breaking your fast during Ramadan or simply looking for a delicious and nourishing soup, harira is worth trying!
If you are looking for a delicious and nourishing soup, look no further than harira!
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Spicy Moroccan Lentil Vegetable Soup Recipe
Join Kurt & Sara as they share a delicious homemade, spicy and spice-filled, Moroccan Harira-style, comfort food lentil vegetable soup recipe!
Let this flavorful, wholesome soup fill your belly on a chilly Autumn Evening or a hot summer night in the desert!
Spicy Moroccan Lentil Vegetable Soup Recipe
Ingredients:
- Veggies –
1 large onion, diced
3 stalks celery, diced
3 carrots, cut into coins
1 sweet bell pepper, diced
4 garlic cloves, minced
- Spices –
2 tsp ginger powder
1.5 tsp black pepper
2 tsp turmeric
1 tsp cumin powder
¼ tsp cinnamon
1/8 tsp cayenne powder (optional – add more or less)
- Additional –
4 cups canned diced tomatoes
½ bunch cilantro, chopped
¼ bunch parsley, chopped
1 cup brown lentils, sorted and rinsed
1 cup red lentils, sorted and rinsed
1 can chickpeas/garbanzo beans, peeled if desired
8 cups water (use less and add as soup cooks if your pot doesn’t hold all 8 cups!)
2 - 4 tsp salt (to taste – start with less!)
Juice of 1 lemon
Directions:
Saute veggies in 1-2 T olive oil (or in a bit of water if you desire low-fat) until softened – about 8-10 minutes.
Next, add spices, cook 2 minutes.
Add tomatoes, cilantro, and parsley, simmer for 5 minutes.
Add brown and red lentils, chickpeas, salt, and water, bring to a boil, then lower heat and simmer 30 minutes to 1 hour. Stir occasionally and add water as needed. Test for salt, and add more if desired.
Once soup is done simmering, add juice of 1 lemon and stir.
Serve with rice, pasta, pitas, or alone! Pairs well with a cucumber dill salad!
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