Moroccan Lentil And Pumpkin Soup Crockpot Recipes
MOROCCAN-STYLE PUMPKIN (WITH LENTILS)
The pumpkin - or those squashes whose non-English names translate as "pumpkin" - is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let's assume you're working with a pumpkin. Start just as if you were carving a jack-o'-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
- If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
- Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
- Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 760 milligrams, Sugar 5 grams, TransFat 0 grams
MOROCCAN LENTIL AND PUMPKIN SOUP CROCKPOT
Make and share this Moroccan Lentil and Pumpkin Soup Crockpot recipe from Food.com.
Provided by Dienia B.
Categories Southwest Asia (middle East)
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- saute the onion garlic ginger and jalapeno until soft
- heat spices and tomato paste
- add with rest of ingredients into crockpot.
- cook on low.
Nutrition Facts : Calories 134.8, Fat 2.8, SaturatedFat 0.4, Sodium 76.6, Carbohydrate 22.1, Fiber 7, Sugar 4.5, Protein 7.4
MOROCCAN LENTIL AND CHICKPEA SOUP
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
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.
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