Best 19 Moroccan Lentil Soup Recipes

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## Moroccan Lentil Soup: A Hearty and Flavorful Journey to North African Cuisine

Embark on a culinary adventure to the heart of North Africa with Moroccan lentil soup, a comforting and flavorful dish that embodies the vibrant essence of Moroccan cuisine. This hearty soup, known as "Harira" in Arabic, is a staple in Moroccan households, often served during the holy month of Ramadan or as a warming meal on chilly evenings. With its rich blend of spices, tender lentils, and a medley of vegetables, Moroccan lentil soup is a symphony of flavors that will tantalize your taste buds. Join us as we explore the depths of this beloved dish, uncovering its history, variations, and the step-by-step process of creating this culinary masterpiece in your own kitchen.

This article delves into the world of Moroccan lentil soup, providing three distinct recipes that cater to various dietary preferences and tastes. The classic Moroccan lentil soup recipe offers an authentic and traditional experience, while the vegetarian lentil soup recipe provides a plant-based alternative that is equally satisfying. For those seeking a quick and convenient option, the Instant Pot lentil soup recipe delivers the same delicious flavors with less time and effort.

As we navigate through each recipe, you'll discover the unique ingredients and spices that define Moroccan lentil soup, including lentils, tomatoes, onions, garlic, ginger, cumin, coriander, paprika, and turmeric. You'll also learn about the importance of using fresh herbs like cilantro and parsley to enhance the soup's aromatic profile. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating this Moroccan delicacy, ensuring that you savor every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN SPICED RED LENTIL SOUP



Moroccan Spiced Red Lentil Soup image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 21

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 LENTIL SOUP



Moroccan Lentil Soup image

Thick, delicious and nutritious, especially in the winter!

Provided by Grace and Mae

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h5m

Yield 6

Number Of Ingredients 15

2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
½ cup diced carrots
½ cup chopped celery
1 teaspoon garam masala
1 ½ teaspoons ground cardamom
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
1 tablespoon olive oil

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!

Nutrition Facts : Calories 328.8 calories, Carbohydrate 56.5 g, Fat 3.6 g, Fiber 18 g, Protein 18.3 g, SaturatedFat 0.5 g, Sodium 317 mg, Sugar 4.8 g

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP



Moroccan Lamb, Lentil, and Chickpea Soup image

I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

Provided by BusySpoons

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 23

1 pound ground lamb
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 (10.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can organic beef broth
1 (14 ounce) can organic chicken broth
1 tablespoon honey
3 large carrots, halved lengthwise and thinly sliced
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup lentils, rinsed and drained
½ cup chopped dried apricots
⅛ teaspoon cayenne pepper, or to taste
1 pinch ground black pepper to taste

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.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g

MOROCCAN LENTIL AND CHICKPEA SOUP



Moroccan Lentil and Chickpea Soup image

One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.

Provided by Kumquat the Cats fr

Categories     Lentil

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons butter
2 onions, chopped
1 celery rib, chopped
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or more to taste)
1/4 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
1 pinch saffron (large pinch, crumbled)
1 (28 ounce) can diced tomatoes, pureed
1 cup brown lentils
1 (19 ounce) can chickpeas, drained
4 cups vegetable broth
1/4 cup vermicelli, broken (or orzo or other small pasta)
2 tablespoons flour
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup lemon juice

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 SOUP WITH VEGGIES



Moroccan Lentil Soup with Veggies image

My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!

Provided by Sassy Moroccan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 7

Number Of Ingredients 16

¼ cup olive oil
4 large carrots, chopped
1 large white onion, finely chopped
2 teaspoons kosher salt
2 teaspoons chopped fresh parsley
1 teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon dried tarragon
½ teaspoon cumin
1 (16 ounce) package dry lentils
1 cup crushed tomatoes
2 quarts vegetable broth
1 (10 ounce) package spinach
1 large zucchini, cut into small pieces
1 pinch salt to taste
1 teaspoon olive oil, or to taste

Steps:

  • Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
  • Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
  • Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

Nutrition Facts : Calories 390 calories, Carbohydrate 56.1 g, Fat 10.2 g, Fiber 24.4 g, Protein 20.7 g, SaturatedFat 1.3 g, Sodium 1190.9 mg, Sugar 8.6 g

MOROCCAN LENTIL SOUP



Moroccan Lentil Soup image

Provided by Donna St. George

Categories     dinner, lunch, weekday, one pot, soups and stews, appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 20

2 tablespoons butter
2 tablespoons canola oil or olive oil
1 medium onion, finely chopped
1 small green pepper, finely chopped
2 medium carrots, shredded
1 1/2 cups peeled and finely chopped eggplant
4 cloves garlic, minced
2 1/4 teaspoons cumin
3/4 teaspoon curry powder
3/4 teaspoon allspice
1 1/2 teaspoons cinnamon
3/4 teaspoon red pepper flakes
2 quarts water
2 14 1/2-ounce cans chicken broth
3/4 cup dry sherry
1 14 1/2-ounce can diced tomatoes, drained
1 16-ounce bag dried lentils, any variety
1/2 teaspoon salt
Plain yogurt or sour cream, for garnish
Chopped fresh cilantro, for garnish

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.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 3 grams, TransFat 0 grams

MOROCCAN LENTIL & VEGETABLE SOUP



Moroccan Lentil & Vegetable Soup image

Not only does this taste good it's very healthy. This recipe is from a diabetic cook book. Lots of vegetable, and because the lentils are high in soluble fiber this is a good recipe to lower blood cholesterol.

Provided by Marlitt

Categories     Clear Soup

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry lentils, sorted, rinsed and drained
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
3 3/4 cups reduced-sodium chicken broth
1/2 cup celery, chopped
1/2 cup sun-dried tomato, chopped
1 medium summer squash, chopped
1/2 cup green bell pepper, chopped
1/2 cup parsley, chopped
1 cup plum tomato, chopped
1/4 cup cilantro or 1/4 cup basil, chopped

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.

Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.7, Sodium 155.2, Carbohydrate 21.3, Fiber 7.6, Sugar 5.4, Protein 9.3

MOROCCAN LENTIL SOUP



Moroccan Lentil Soup image

This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.

Provided by Saguaro

Categories     Lentil

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup lentils (about 6 oz)
6 cups cold water
1 tablespoon extra virgin olive oil
2 cups diced yellow onions
salt
cayenne pepper
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced red bell peppers or 1/2 cup yellow bell pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, minced
1 cup diced tomatoes with juice
2 tablespoons chopped cilantro

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.

Nutrition Facts : Calories 101.7, Fat 2.7, SaturatedFat 0.4, Sodium 83, Carbohydrate 16.4, Fiber 4.8, Sugar 5, Protein 4.4

MOROCCAN BEEF AND LENTIL SOUP



Moroccan Beef and Lentil Soup image

We call this hippie soup, it's one of the best Moroccan beef and lentil soups I've ever made. This could be a whole meal on its own. It takes a lot of preparation but is surely worth it!

Provided by creative cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 12h5m

Yield 8

Number Of Ingredients 15

½ cup dry chickpeas (garbanzo beans)
¼ cup vegetable oil
8 ounces celery with leaves, chopped
1 ½ onions, diced
3 tomatoes, peeled and coarsely chopped
8 ½ cups water, divided
1 pound beef chuck, cut into 1/2-inch cubes
1 (1 pound) beef marrow bone
½ cup uncooked green lentils
¼ cup all-purpose flour
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon fresh lemon juice
4 ounces vermicelli, broken into 1/2-inch pieces

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.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 33 g, Cholesterol 144.2 mg, Fat 28.1 g, Fiber 6.2 g, Protein 23.5 g, SaturatedFat 10.5 g, Sodium 112.6 mg, Sugar 4.7 g

HARIRA (MOROCCAN LENTIL SOUP)



Harira (Moroccan Lentil Soup) image

Tomato soup with lentils,chickpeas, and vermicelli pasta. Perfect for those cold winter days. This soup is served everyday during the holy month of Ramadan. This is a modified recipe from my mother.

Provided by misscasablanca

Categories     Lentil

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb chicken or 1 lb beef
1 teaspoon turmeric
1 1/2 teaspoons black pepper
1 teaspoon cinnamon (optional)
1/4 teaspoon ginger
1/4 teaspoon cayenne pepper
2 tablespoons margarine
3/4 cup celery
1 onion
1 red onion
1/2 cup fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup lentils (soaked in water overnight)
1 (15 ounce) can chickpeas, drained (or dried ones soaked in water)
4 ounces vermicelli (cut in small pieces)
1 lemon

Steps:

  • Chop celery, onion, cilantro.
  • Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
  • Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
  • Pour tomato juice, 7 cups water, and the lentils into the pot.
  • Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
  • Serve soup with lemon wedges on the side.
  • This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).

Nutrition Facts : Calories 189, Fat 6.5, SaturatedFat 2.1, Cholesterol 20, Sodium 157.8, Carbohydrate 23, Fiber 4.4, Sugar 3.3, Protein 10.4

SPICY MOROCCAN LENTIL SOUP



Spicy Moroccan Lentil Soup image

I never met a lentil I didn't like, and any kind will work (yellow, red, green,) in this hearty and filling vegetarian main-course soup. I created it when I found an almost-empty bottle of couscous spices, bought in France a couple of years ago. The product is called "ras el hanout" which I am told translates roughly as "top of the spices," and is a blend of (if my French translation is correct) black pepper, garlic, cinnamon, ginger, mustard, clove, nutmeg, and red pepper. It is available online at http://www.zamourispices.com/raselhanout.html. Complex and unusual, and adds great zip. This is a delicious meal with a simple salad and some crusty artisan bread. It tastes even better 2 days later, and freezes well.

Provided by La Dilettante

Categories     < 4 Hours

Time 1h5m

Yield 12 1-cup servings, 12 serving(s)

Number Of Ingredients 10

2 cups dried lentils
1 medium yellow onion, chopped fine
1 small red bell pepper, chopped fine
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons salt
1 1/2 tablespoons Ras El Hanout Spice Blend
8 cups vegetable broth
1/2 cup white wine
2 tablespoons cilantro, chopped

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 SPICED LENTIL SOUP



Moroccan Spiced Lentil Soup image

Make and share this Moroccan Spiced Lentil Soup recipe from Food.com.

Provided by RecipeNut

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

7 cups hot water
1 1/2 cups dried brown lentils
3 cups chopped onions
2 teaspoons instant beef bouillon
1 1/2 teaspoons cumin
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground red pepper (optional)

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 SOUP WITH YOGURT



Moroccan Lentil Soup with Yogurt image

I like this lentil soup because it includes a couple of veggies too. The red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. However, you can substitute brown lentils if necessary. I just love the spices in this! This is a long list of ingredients, but it involves very little effort. You should be able to have it on the table in an hour or so.

Provided by breezermom

Categories     Spinach

Time 1h

Yield 7 1/2 cups

Number Of Ingredients 21

8 spinach, leaves (use large ones)
1 medium onion, chopped
2 tablespoons olive oil
1 carrot, scraped and sliced
2 garlic cloves, minced
6 cups chicken broth
1 cup red lentil
1 cup tomatoes, peeled, seeded, and chopped
4 green onions, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 bay leaf
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup fine egg noodles, uncooked
1/2 cup plain yogurt

Steps:

  • Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside.
  • Saute onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and saute, stirring constantly, until crisp-tender. Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil. Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender.
  • Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!). Remove and discard the bay leaf.
  • Ladle soup into individual bowls. Top each serving with a dollop of yogurt.

SPICY MOROCCAN CHICKEN AND LENTIL SOUP



SPICY MOROCCAN CHICKEN AND LENTIL SOUP image

Categories     Soup/Stew     Chicken

Yield 8 Bowls

Number Of Ingredients 24

HARISSA
5 Tbl. Olive oil
1 1/2 Tbl. Paprika
4 cloves garlic, minced
2 tsp. ground coriander
3/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 tsp. salt
SOUP
11/2 # bone in split chicken breasts
1 Tbl. olive oil
1 medium onion, minced
1 tsp. fresh ginger
1 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. cinnamon
1/4 tsp. cayenne
Pinch of saffron
1 Tbl. flour
10 Cups chicken broth
3/4 Cup green or brown lentils
4 tomatoes, cored and chopped
1 can chickpeas
1/3 Cup chopped cilantro

Steps:

  • 1. Harissa: combine all the ingredients in a small bowl; microwave on high until bubbling and fragrant, 15-30 seconds. Set aside to cool. 2. For the Soup: pat the chicken dry and season with salt and pepper. Heat oil In a large Dutch oven over medium-high heat until just smoking. Brown the chicken lightly on both sides, about 5 minutes. Transfer to a plate. 3. Add the onion to the pot and cook until soft, 5-7 minutes. Stir in the spices and a 1/4 tsp. black pepper and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Add broth, scraping up browned bits and smooth out any lumps, and bring to a boil. 4. Add the lentils and the browned chicken; bring to a boil. Cover, reduce to a simmer, and cook until chicken registers 160 degrees on an instant read thermometer, 15-20 minutes. 5. Remove the chicken, let cool slightly, then shred into bite size pieces, discarding skin and bone. Meanwhile, continue to simmer the lentils, covered for 15 minutes. 6. Stir in tomatoes and chickpeas, and continue to simmer until lentils are tender, 10-15 minutes more. Add the chicken and heat through. Stir in cilantro and a 1/4 cup Harissa and season with salt and pepper. Serve with remaining Harissa on the side.

MOROCCAN CARROT RED LENTIL SOUP



MOROCCAN CARROT RED LENTIL SOUP image

Categories     Soup/Stew     Carrot

Yield 8 people

Number Of Ingredients 14

2 Tablespoons olive oil
1 sweet onion, chopped
3 garlic cloves, minced
7 carrots, peeled, chopped
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
½ teaspoon paprika
¼ teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1-15 oz can diced tomatoes
6 cups vegetable broth
Salt and pepper to taste
Fresh cilantro, fresh lemon juice and crushed red pepper to garnish

Steps:

  • Heat 2 Tablespoons in a large pot over medium heat. Sauté the onion and garlic until soft. Add the carrots and sauté until carrots are tender about 10-12 minutes. Add the spices and sauté for an additional 2 minutes. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 30-35 minutes until lentils are tender. To create a creamy soup use a blender and blend soup in portions or use an immersion blender. Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice. This soup freezes very well if you have leftovers. You can use chicken broth instead of vegetable broth.

MOROCCAN SPICED RED LENTIL SOUP



MOROCCAN SPICED RED LENTIL SOUP image

Categories     Soup/Stew     Bean     Stew     Quick & Easy     Dinner     Vegan

Yield 4 quarts

Number Of Ingredients 22

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 (optional)
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise
CROUTONS TO FLOAT ON A BOWL OF SOUP:
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. CROUTONS 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 AND CHICKPEA SOUP



Moroccan Lentil and Chickpea Soup image

Categories     Bean     Leafy Green     Soup/Stew     Dinner

Number Of Ingredients 1

1 batch 2 tsp ground coriander ;2 tsp smoked paprika; 1 tsp ground cumin ;1/2 tsp ground cinnamon; 1/8 tsp red pepper flakes; 1/3 cup olive oil ;1 large onion chopped fine ;2 ribs celery chopped fine; 5 cloves garlic pressed ;1 tbsp ginger grated ;1/2 cup cilantro minced; 1/4 cup parsley minced; 4 cups chicken broth or ; 4 cups water ;1 can chickpeas 15 ounces, rinsed ;1 cup brown lentils picked over and rinsed ;1 can crushed tomatoes 28 ounces ;1/2 cup orzo ;4 oz Swiss chard cut into 1/2-inch pieces; 2 tbsp lemon juice;1/4 cup cilantro minced; 1/4 cup parsley minced ;1 tsp salt or to taste, use grey salt if available; pepper to taste ;lemon wedges; harissa

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.

MOROCCAN LENTIL SOUP WITH VEGGIES



MOROCCAN LENTIL SOUP WITH VEGGIES image

Categories     Carrot     Leafy Green     Squash     Vegetable

Number Of Ingredients 16

1/4 cup olive oil
1 teaspoon olive oil
4 large carrots, chopped
1 large white onion, finely chopped
2 teaspoons fresh parsley, chopped
1 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon dried tarragon
1/2 teaspoon cumin
1 package (16 ounce) dry lentils
1 cup crushed tomatoes
2 quarts vegetable broth
1 package (10 ounce) spinach
1 large zucchini, cut into small pieces
2 teaspoons kosher salt
1 pinch (or to taste) salt

Steps:

  • Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
  • Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
  • Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt.
  • Drizzle 1 teaspoon olive oil over the soup before serving.
  • Note: You can use chicken stock in place of vegetable stock, if you prefer.

MOROCCAN LENTIL SOUP WITH CHICKPEAS



Moroccan Lentil Soup With Chickpeas image

Make and share this Moroccan Lentil Soup With Chickpeas recipe from Food.com.

Provided by windhorse23

Categories     Lentil

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

2 tablespoons basil oil (I used Wegman's Basting Oil) or 2 tablespoons other flavored oil (I used Wegman's Basting Oil)
8 ounces mirepoix (equal parts onions, celery and carrots diced fine)
2 tablespoons minced garlic
16 ounces lentils
28 ounces diced Italian tomatoes (or use stewed tomatoes)
2 quarts vegetable stock
1 teaspoon coriander seeds or 1/2 teaspoon ground coriander
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
15 ounces garbanzo beans, rinsed and drained
2 tablespoons chopped cilantro
salt

Steps:

  • In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.
  • Cook, covered, about 25 minutes.
  • Using a stick blender, puree for about 15 seconds.
  • Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.

Nutrition Facts : Calories 122.9, Fat 0.9, SaturatedFat 0.1, Sodium 132.9, Carbohydrate 23, Fiber 6.7, Sugar 2.9, Protein 7.1

Tips:

  • Soak the lentils for at least 30 minutes before cooking. This will help them to cook more evenly and prevent them from becoming mushy.
  • Use a variety of vegetables in your soup. This will add flavor and nutrients to the dish.
  • Don't be afraid to experiment with different spices. Moroccan cuisine is known for its bold flavors, so don't be afraid to add a little bit of heat or sweetness to your soup.
  • Serve the soup with a side of warm bread or pita. This will help to soak up the delicious broth.

Conclusion:

Moroccan lentil soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively inexpensive and easy-to-make dish, making it a great option for busy families. With its combination of lentils, vegetables, and spices, Moroccan lentil soup is a flavorful and nutritious dish that is sure to please everyone at your table.

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