Best 3 Spicy Moroccan Chicken And Lentil Soup Recipes

Savor the exotic flavors of Morocco with our tantalizing recipe for spicy Moroccan chicken and lentil soup. This hearty and flavorful soup is a delightful fusion of aromatic spices, tender chicken, and hearty lentils, simmered together in a rich broth. Prepare to embark on a culinary adventure as we guide you through the steps to create this delectable dish that will warm your soul and tantalize your taste buds.

Here are our top 3 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.

SPICY MOROCCAN LENTIL SOUP

Spicy Moroccan Lentil Soup image

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

Ingredients

2 cups dried lentils
1 medium yellow onion, chopped fine
1 small red bell pepper, chopped fine
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons salt
1 1/2 tablespoons Ras El Hanout Spice Blend
8 cups vegetable broth
1/2 cup white wine
2 tablespoons cilantro, chopped

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.

HARISSA CHICKEN AND LENTIL SOUP

Harissa Chicken and Lentil Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
4 scallions, thinly sliced (dark green parts separated)
3 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch chunks
Kosher salt and freshly ground pepper
4 teaspoons ground cumin
1/4 cup plus 2 tablespoons harissa
1 14.5-ounce can diced tomatoes
2 15.5-ounce cans lentils
4 pieces pita bread
1 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1/2 cup nonfat plain Greek yogurt

Steps:

Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.

Nutrition Facts : Calories 640, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 84 milligrams, Sodium 1281 milligrams, Carbohydrate 73 grams, Fiber 19 grams, Sugar 9 grams, Protein 49 grams

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Tips for Making Moroccan Chicken and Lentil Soup

- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your soup. Look for plump lentils, juicy chicken, and ripe vegetables. - Don't be afraid to adjust the spices: The spices in this recipe are a guideline. You can adjust them to your own taste. If you like spicy food, add more chili powder or cayenne pepper. If you prefer a more mild flavor, reduce the amount of spices. - Simmer the soup for at least 30 minutes: Simmering the soup will help the flavors to meld and develop. The longer you simmer it, the better it will taste. - Serve the soup with your favorite toppings: There are many different ways to serve Moroccan chicken and lentil soup. Some popular toppings include fresh cilantro, yogurt, and pita bread. - Use leftover chicken or lentils: If you have leftover chicken or lentils, you can use them in this soup. This is a great way to use up leftover ingredients and save time. ###

Conclusion

Moroccan chicken and lentil soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy weeknight meal. With its fragrant spices and hearty ingredients, this soup is sure to become a family favorite. So next time you're looking for a new soup recipe to try, give Moroccan chicken and lentil soup a try. You won't be disappointed!