Best 3 Moroccan Lentil And Chickpea Soup Recipes

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 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.

MOROCCAN LENTIL AND CHICKPEA SOUP

Steps:

• Preheat a large Dutch oven over medium high heat. Add the olive oil and add the onion and celery once the oil starts to shimmer. Cook and stir frequently for about 7-8 minutes. The veggies should just start to brown at this point. (It's nice to sip on a drink during this step.) 3 Bring the heat down to medium and add the garlic and ginger. Cook and stir for about 1 minute or until fragrant. 4 Push the veggies to the perimeter of the pot and add the spice mix to the center. Bloom the spices by mixing over the heat for about 1 minute, then mix the spices into the veggies. 5 Add the cilantro and parsley. Stir and cook for about 1 minute. 6 Add the broth, water, chickpeas, and lentils. Increase the heat to high and stir to combine. Once the mixture starts to simmer, drop the heat to medium low. Partially cover the pot and cook for about 20 minutes until the lentils become tender. 7 Add the tomatoes and orzo. Increase the heat to high again and stir to combine. Once the soup simmers, reduce the heat to medium-low and cook, partially covered, for 7 minutes. 8 Mix in the chard and cook partially covered for about 5 more minutes. 9 Transfer the pot away from the heat and add lemon juice, cilantro, and parsley (save a few pinches of herbs to garnish individual bowls). Season with salt and pepper. 10 Top each bowl with some herbs and serve with a lemon wedge on the side. Garnish with harissa if available.