Best 6 Moroccan Carrot Red Lentil Soup Recipes

MOROCCAN RED LENTIL SOUP

Steps:

• Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
• Add the broth, tomatoes, and lentils stir well and heat to a boil.
• Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.
• Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.
• Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.

MOROCCAN SPICED RED LENTIL SOUP

Steps:

• Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
• Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

MOROCCAN LENTIL SOUP WITH CORIANDER OIL

Steps:

• Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.
• Cover and sweat for 10 mins shaking the pan occasionally.
• Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.
• Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.
• Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.
• Reheat and serve with a swirl of the coriander oil on top.

MOROCCAN LENTIL SOUP

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!

SPICED CARROT & LENTIL SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

MOROCCAN RED LENTIL SOUP

Steps:

• in a large pot, saute celery and onion in the oil until tender.
• add ginger, cinnamon, turmeric, vegetable broth, tomatoes, lentils, and garbanzo beans.
• bring to a boil, reduce heat to low, cover, and simmer for 45 minutes or until lentils are tender, stirring occasionally.
• right before serving, add cilantro and lemon juice.
• add salt to taste.