Best 2 Moroccan Spiced Red Lentil Soup Recipes

Indulge in the aromatic symphony of Moroccan-spiced red lentil soup, a culinary delight that tantalizes taste buds with its vibrant flavors and wholesome goodness. This delectable soup, brimming with the warmth of Moroccan spices, is a symphony of textures and flavors, featuring the earthy sweetness of red lentils, the tangy brightness of tomatoes, the subtle smokiness of paprika, and the harmonious blend of cumin, coriander, and ginger. This recipe offers a vegan and gluten-free variation, ensuring that everyone can savor this nourishing and flavorful dish. Additionally, the article includes a tantalizing slow-cooker version, making it effortless to prepare a comforting and hearty meal. Whether you're seeking a quick and easy weeknight meal or a soul-satisfying soup to warm you up on a chilly day, this Moroccan-spiced red lentil soup is sure to become a cherished favorite.

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 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

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 (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.

Tips:

For a smoother soup, blend half of the soup using an immersion blender or traditional blender. Then, return the blended soup to the pot and stir to combine.
Feel free to adjust the amount of spices to your liking. If you like spicy food, add more cayenne pepper or paprika. If you prefer a milder soup, you can reduce the amount of spices.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
Serve the soup with your favorite toppings, such as fresh cilantro, yogurt, and lemon wedges.

Conclusion:

Moroccan spiced red lentil soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover lentils. The soup is packed with flavor, thanks to the combination of Moroccan spices, and it's also a good source of protein and fiber. Plus, it's a cinch to make, and it can be easily tailored to your own taste preferences. So, the next time you're looking for a simple and satisfying meal, give Moroccan spiced red lentil soup a try. You won't be disappointed!