Best 2 Spicy Moroccan Lentil Soup Recipes
Tantalize your taste buds with a culinary journey to Morocco through this collection of tantalizing lentil soup recipes. Discover the aromatic symphony of Ras El Hanout, a blend of warm spices that dances on your palate. Savor the richness of hearty lentils simmered in a flavorful broth, infused with the vibrant flavors of vegetables, herbs, and zesty lemon. Whether you prefer a classic Moroccan lentil soup, a spicy variation, or a vegan delight, this article has something to satisfy every palate. Indulge in the warmth and comfort of these traditional Moroccan soups, perfect for a cozy meal or a delightful lunch. So, grab your apron and embark on a culinary adventure that will transport you to the vibrant streets of Marrakech.
Recipes included:
* Classic Moroccan Lentil Soup: Experience the authentic flavors of Morocco with this traditional lentil soup. Lentils, vegetables, and herbs simmer in a flavorful broth, seasoned with Ras El Hanout and a touch of lemon juice.
* Spicy Moroccan Lentil Soup: Ignite your taste buds with this fiery rendition of Moroccan lentil soup. A blend of chili peppers and spices adds a delightful kick, balanced by the sweetness of carrots and tomatoes.
* Vegan Moroccan Lentil Soup: Delight in a hearty and flavorful vegan version of Moroccan lentil soup. Lentils, vegetables, and herbs are simmered in a rich vegetable broth, infused with aromatic spices and a hint of lemon.
* Moroccan Lentil Soup with Chicken: Savor the comforting flavors of chicken and lentils in this Moroccan-inspired soup. Tender chicken pieces, lentils, and vegetables are simmered in a flavorful broth, seasoned with Ras El Hanout and a touch of lemon juice.
SPICY MOROCCAN LENTIL SOUP
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
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.
SPICY MOROCCAN CHICKEN AND LENTIL SOUP
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.
Tips:
- Use brown or green lentils for a more earthy flavor.
- Red lentils will cook faster, but they will also disintegrate more easily, so add them towards the end of the cooking time.
- To make the soup vegan, omit the chicken stock and use vegetable stock instead.
- For a spicier soup, add more cayenne pepper or chili powder.
- Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of cilantro or parsley.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
This spicy Moroccan lentil soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover lentils. The soup is packed with flavor, thanks to the combination of spices, vegetables, and lentils. It is also very easy to make, and it can be tailored to your own taste preferences. Whether you like your soup spicy or mild, vegetarian or with chicken, this recipe is sure to please. So next time you are looking for a quick and easy meal, give this spicy Moroccan lentil soup a try. You won't be disappointed!
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