Moroccan Lentil Soup
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 1 tablespoon olive oil
- 1⁄2 - 1 medium onion, chopped
- 1 -2 garlic clove, crushed
- 1 pinch saffron (knorr saffron cube) or 1/2 teaspoon turmeric
- 1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 1⁄2 cups low sodium chicken broth or 2 1/2 cups low sodium vegetable broth
- 1 cup water (optional)
- 1 (8 ounce) can tomato sauce
- 3⁄4 cup dry green lentils or 3/4 cup dried red lentils
- 1⁄4 - 1⁄3 cup baby carrots, chopped
- 2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, finely chopped
directions
- Heat oil in a large saucepan. Saute onions & garlic until golden brown.
- Pour in the broth and sauce then stir in the knorr cube, spices, lentil, carrots, & herbs.
- Simmer until lentils are very tender, about 25-35 minutes. (Check about halfway through to make sure you don't need to add water.).
- Serve with thick bread to scoop up the soup. Or you can puree the soup in a blender.
- Pureed: Let the soup cool slightly then pour into a blender or food processor. Blend until smooth (this will have to be done in batches).
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RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.