Moroccan Lentil Soup With Veggies Recipes

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MOROCCAN LENTIL SOUP WITH VEGGIES

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



Moroccan Lentil Soup with Veggies image

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

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

MOROCCAN LENTIL SOUP

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



Moroccan Lentil Soup image

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

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

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

MOROCCAN LENTIL SOUP

Provided by Donna St. George

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

Time 1h30m

Yield 12 servings

Number Of Ingredients 20



Moroccan Lentil Soup image

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

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

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