Moroccan Lentil Soup With Yogurt Recipes

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.

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!

Steps:

• Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside.
• Saute onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and saute, stirring constantly, until crisp-tender. Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil. Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender.
• Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!). Remove and discard the bay leaf.
• Ladle soup into individual bowls. Top each serving with a dollop of yogurt.

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!

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.

Steps:

• In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
• Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
• Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
• Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
• Drain lentil mixture in strainer; transfer to large serving bowl.
• Fold in yogurt mixture, carrot, and parsley.
• Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

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.

Steps:

• In a large soup pot, stew pot or dutch oven cook the chick peas and white beans seperately until just tender.
• Using a smaller pot, cook the lentils for 20 minutes and drain the beans and lentils.
• In the same pot, saute the onions, garlic*, ginger, paprika and cumin approximately 5 minutes in the oil. I use the olive oil for this one as the Moroccan home cooks who I know will allow this cooking of olive oil rarely and for this recipe.
• Add the water, lentils, chick peas, white beans, tomatoes, carrots, pepper and cumin, black pepper and salt to taste. Our black pepper used in a teaspoon will impart some good spicy heat to the dish. Should your black pepper not do this then please add a bit more black pepper as we do not use cayenne here.
• Bring to a boil for a 5 minutes and simmer 3/4 covered 1 to 1 1/2 hours or longer, until the beans and lentils are soft but not mushy.
• I have seen mny similar recipes on the internet stating to puree some of the soup and return it to the pot. While this is a nice idea, most Moroccan homes do not have a blender and this soup is not intended to be made as such.
• Prep. time does not include soaking and pre-cooking the beans.
• * Omit the garlic if using for Ramadan.