Best 2 Moroccan Spiced Red Lentil Soup Recipes

Welcome to a culinary journey inspired by the vibrant flavors of Morocco! Let us take you on an adventure to discover the secrets of a tantalizing dish that will warm your heart and soul: Moroccan spiced red lentil soup. This delectable soup embodies the essence of Moroccan cuisine, with its aromatic blend of spices, the comforting warmth of red lentils, and the richness of flavorful ingredients. As you embark on this culinary adventure, we'll provide you with a meticulously curated recipe that will guide you in creating an authentic and unforgettable Moroccan spiced red lentil soup experience in the comfort of your own kitchen.

Here are our top 2 tried and tested recipes!

MOROCCAN SPICED RED LENTIL SOUP

Moroccan Spiced Red Lentil Soup image

Provided by Food Network

Categories main-dish

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
2 medium yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 generous pinch saffron
1 bay leaf
1 tablespoon tomato paste
1 large or 2 medium Yukon Gold potatoes, peeled and diced
1 pound red lentils
2 quarts water
1 cup cooked wheat berries
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise
1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
2 to 3 tablespoons olive oil or softened butter

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 SPICED RED LENTIL SOUP

MOROCCAN SPICED RED LENTIL SOUP image

Categories Soup/Stew Bean Stew Quick & Easy Dinner Vegan

Yield 4 quarts

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
2 medium yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 generous pinch saffron
1 bay leaf
1 tablespoon tomato paste
1 large or 2 medium Yukon Gold potatoes, peeled and diced
1 pound red lentils
2 quarts water
1 cup cooked wheat berries (optional)
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise
CROUTONS TO FLOAT ON A BOWL OF SOUP:
1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
2 to 3 tablespoons olive oil or softened butter

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. CROUTONS 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.

Tips:

For the best flavor, use vegetable broth or stock made from scratch. If using store-bought broth, choose a low-sodium variety.
To make the soup even more flavorful, roast the vegetables before adding them to the pot. This will enhance their natural sweetness and add a depth of flavor.
If you don't have red lentils, you can use brown or green lentils instead. However, red lentils cook more quickly, so adjust the cooking time accordingly.
To make the soup vegan, omit the yogurt and use a plant-based milk instead. You can also use a vegan-friendly vegetable broth or stock.
Serve the soup with a side of warm pita bread or a baguette for dipping.

Conclusion:

This Moroccan spiced red lentil soup is a delicious and satisfying meal that is perfect for a cold winter day. It is also a great way to get your daily dose of vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful soup, give this recipe a try.