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
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
SPICY LENTIL SOUP
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
- Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
- Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g
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.
MOROCCAN SPICED LENTIL SOUP
Make and share this Moroccan Spiced Lentil Soup recipe from Food.com.
Provided by RecipeNut
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In Dutch oven, bring water to a boil.
- Add lentils; return to a boil.
- Reduce heat; simmer 10 minutes.
- Meanwhile, spray large nonstick skillet with nonstick cooking spray.
- Heat over Medium-High heat until hot.
- Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.
- Add onions to lentils.
- If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions.
- Add to lentil mixture.
- Stir in all remaining ingredients.
- Cover: cook 20 minutes.
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