Best 2 Moroccan Carrot Red Lentil Soup Recipes

Embark on a culinary journey to Morocco with this tantalizing Moroccan Carrot Red Lentil Soup! This vibrant and flavorful soup is a symphony of spices, vegetables, and lentils, simmered to perfection in a rich tomato broth. Experience the harmonious blend of cumin, paprika, ginger, and turmeric, creating a warm and inviting aroma that will entice your senses. Discover the perfect balance of textures, from the tender carrots and red lentils to the crisp celery and sweet bell peppers. Indulge in a delightful symphony of flavors, where the sweetness of carrots meets the earthy lentils, complemented by the tangy tomatoes and a hint of zesty lemon. This comforting and nourishing soup is not only a culinary delight but also a wholesome meal, packed with essential vitamins, minerals, and fiber. Treat yourself to a taste of Moroccan hospitality with this authentic and flavorful soup, perfect for a cozy lunch or a satisfying dinner. In addition to the main carrot red lentil soup recipe, this comprehensive article also offers a delicious variation using green lentils, providing a slightly different flavor profile. For those seeking a vegan alternative, a detailed vegan carrot red lentil soup recipe is included, ensuring that everyone can savor this Moroccan delight.

Let's cook with our recipes!

MOROCCAN SPICED RED LENTIL SOUP

Moroccan Spiced Red Lentil Soup image

Provided by Food Network

Categories main-dish

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
2 medium yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 generous pinch saffron
1 bay leaf
1 tablespoon tomato paste
1 large or 2 medium Yukon Gold potatoes, peeled and diced
1 pound red lentils
2 quarts water
1 cup cooked wheat berries
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise
1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
2 to 3 tablespoons olive oil or softened butter

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 RED LENTIL SOUP

Moroccan Red Lentil Soup image

This easy, inexpensive soup is healthy and filling. It can be easily scaled up or down, and is vegan if made with vegetable stock or water. Adapted from a recipe by Phoebe Lapine and Cara Eisenpress at Serious Eats. http://bit.ly/gKP9zX

Provided by DrGaellon

Categories Lentil

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small yellow onions, finely diced
2 carrots, peeled and finely diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1 cup dried red lentils
2 tablespoons tomato paste
2 quarts vegetable stock or 2 quarts water
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and carrot and saute until soft, 5-7 minutes. Add garlic, cumin, ginger and salt and continue to saute until fragrant, 1-2 minutes. Add lentils, tomato paste and stock.
Bring to a boil, reduce to a simmer and partially cover. Cook 20 minutes, or until lentils are tender. Add lemon juice and half the cilantro. Taste for seasoning. If you would like the soup thicker, pulse briefly with an immersion blender, or transfer 1/3 of the lentils and broth to a blender, puree and return to pot.
Garnish with remaining cilantro and serve with crusty bread.

Nutrition Facts : Calories 441.9, Fat 13.3, SaturatedFat 2.6, Cholesterol 14.4, Sodium 1212.3, Carbohydrate 54.8, Fiber 16.7, Sugar 12.5, Protein 25.9

Tips:

Use a variety of lentils. This will give your soup a more complex flavor and texture. You can use red lentils, green lentils, or a combination of both.
Don't overcook the lentils. They should be tender but still hold their shape.
Add the spices gradually and taste as you go. This will help you to achieve the perfect balance of flavors.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
Garnish your soup with fresh herbs, such as cilantro or parsley. This will add a pop of color and flavor.

Conclusion:

Moroccan carrot red lentil soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it is also a great way to use up leftover vegetables. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!