Best 5 Moroccan Style Lentil And Chickpea Soup Recipes

MOROCCAN SPICED CHICKPEA AND LENTIL SOUP

Steps:

• For the charmoula, mix 4 tablespoons of the oil, cumin, garlic, jalapeño and lemon juice in a food processor to make a purée.
• Pick cilantro leaves from their stems and add to food processor along with zest and salt and pepper.
• Pulse mixture a couple of times, scraping it down from the side of the bowl in between pulses.
• Add the remaining 1 tablespoon oil if needed. The mixture should resemble a rustic pesto.
• Place in tightly closed container and refrigerate for up to two days.
• For the soup, heat oil in a 4-quart pot with over medium heat.
• Add fennel and gently cooking for a couple of minutes while the fennel releases its natural juices.
• Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes.
• Add tomatoes with their liquid and increase heat to high until the mixture comes to a simmer.
• Add the ginger, turmeric, cinnamon, garlic and saffron, if using, and let them infuse the mixture with their flavors for a few more minutes.
• Add broth, lentils, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer.
• Add sugar and salt and pepper, stirring the mixture a couple of times.
• Cover pot and let simmer for about 25 minutes or until the lentils are tender.
• Add garbanzo beans and cook, uncovered, for another 5 to 7 minutes until heated through.
• Mix well and season again with salt and pepper. Remove and discard bay leaves, cilantro and parsley.
• Serve soup hot, with 1 tablespoon of the reserved charmoula on top, if desired.
• For a thicker soup, remove about 1 cup of the cooked lentils and garbanzo beans from the soup and process them in blender, adding some extra liquid if needed. Add the blended mixture back to the soup.
• For a thinner soup, add extra vegetable broth.

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-STYLE LENTIL AND CHICKPEA SOUP

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
• Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
• Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
• About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
• A small bowl of harissa may be placed I on the table for those who wish to add more.

MOROCCAN LENTIL AND CHICKPEA SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Add the celery and garlic and sauté until the onion is golden, about 5 to 7 minutes.
• Add the lentils, spices, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are just tender, about 30 to 35 minutes.
• Stir in the tomatoes and chickpeas. Adjust the consistency with more water if needed, and adjust the spices to taste. Simmer for 10 to 15 minutes longer over very low heat.
• Stir in the lemon juice and parsley, then season with salt and pepper. Serve hot or just warm, garnishing each serving with one or two thin lemon slices, if desired.
• Nutrition Information
• Per serving:
• Calories: 219
• Total fat: 6g
• Protein: 10g
• Fiber: 9g
• Carbohydrate: 32g
• Cholesterol: 0mg
• Sodium: 155mg

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.