True Moroccan Lentil Soup
photo by Rita1652
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 cups chopped onions
- 3 garlic cloves, minced
- 8 cups water
- 1 cup small brown lentils or 1 cup green lentil, small
- 1 cup chickpeas, soaked overnight
- 1 cup small white beans, soaked overnight
- 4 tomatoes, peeled and diced
- 1 1⁄2 cups sliced carrots
- 1 teaspoon ground ginger
- 2 teaspoons sweet paprika
- 2 teaspoons fresh medium grind black pepper
- 1⁄2 teaspoon ground cumin
- 1 tablespoon vegetable oil or 1 tablespoon mild extra virgin olive oil
directions
- 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.
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Reviews
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This recipe is exactly what I need right now: we're moving in about a week, and I haven't bought groceries in ages - trying to use up EVERYTHING in the pantry! This recipe calls for just about everything I'm trying to use up!! It was fun to make, and tastes great. Since we're also on an "extreme budget" right now, after serving it for lunch, I put in more ginger, sweet paprika, and cumin, and plenty more water, and I'm letting it simmer very slowly for a while. I'm hoping we can keep eating this for a few days ;-) Thanks for the great healthy inexpensive and delicious recipe!
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I liked this recipe a lot and am happy to have found a healthy, easy and different lentil soup to put in the rotation. I sauteed the onions with the spices (doubled the cumin) and used canned beans, so I just threw everything else in the pot at once the onions were softened. I used a 28oz can of whole tomatoes that I tore apart with my hands (I like the texture that way). I tasted it and added 2 tsp of sea salt and was worried it was bland, but after 30 minutes the flavors got lovely. I cooked it for another 30 minutes and it was perfect. Thanks Elizabeth!
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RECIPE SUBMITTED BY
Hajar Elizabeth
Westbrook, 58
www.realethnic.blogspot.com
I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities.
My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet!
My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.