Best 2 Spicy Moroccan Lentil Soup Recipes

Are you ready to tantalize your taste buds with a spicy Moroccan lentil soup that will transport you to the vibrant souks of Marrakech? This hearty and flavorful dish is a symphony of spices, lentils, and fresh vegetables, all simmered together in a fragrant broth. With its perfect balance of heat, tanginess, and aromatic spices, this soup is a delightful culinary journey that will warm your soul on a chilly day. Whether you're a seasoned chef or a beginner in the kitchen, this step-by-step guide will help you create a delectable spicy Moroccan lentil soup that will impress your family and friends.

Here are our top 2 tried and tested recipes!

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.

SPICY MOROCCAN CHICKEN AND LENTIL SOUP

SPICY MOROCCAN CHICKEN AND LENTIL SOUP image

Categories Soup/Stew Chicken

Yield 8 Bowls

Number Of Ingredients 24

Ingredients

HARISSA
5 Tbl. Olive oil
1 1/2 Tbl. Paprika
4 cloves garlic, minced
2 tsp. ground coriander
3/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 tsp. salt
SOUP
11/2 # bone in split chicken breasts
1 Tbl. olive oil
1 medium onion, minced
1 tsp. fresh ginger
1 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. cinnamon
1/4 tsp. cayenne
Pinch of saffron
1 Tbl. flour
10 Cups chicken broth
3/4 Cup green or brown lentils
4 tomatoes, cored and chopped
1 can chickpeas
1/3 Cup chopped cilantro

Steps:

1. Harissa: combine all the ingredients in a small bowl; microwave on high until bubbling and fragrant, 15-30 seconds. Set aside to cool. 2. For the Soup: pat the chicken dry and season with salt and pepper. Heat oil In a large Dutch oven over medium-high heat until just smoking. Brown the chicken lightly on both sides, about 5 minutes. Transfer to a plate. 3. Add the onion to the pot and cook until soft, 5-7 minutes. Stir in the spices and a 1/4 tsp. black pepper and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Add broth, scraping up browned bits and smooth out any lumps, and bring to a boil. 4. Add the lentils and the browned chicken; bring to a boil. Cover, reduce to a simmer, and cook until chicken registers 160 degrees on an instant read thermometer, 15-20 minutes. 5. Remove the chicken, let cool slightly, then shred into bite size pieces, discarding skin and bone. Meanwhile, continue to simmer the lentils, covered for 15 minutes. 6. Stir in tomatoes and chickpeas, and continue to simmer until lentils are tender, 10-15 minutes more. Add the chicken and heat through. Stir in cilantro and a 1/4 cup Harissa and season with salt and pepper. Serve with remaining Harissa on the side.

Tips:

To save time, use pre-cooked lentils or cook them in bulk and freeze them for later use.
If you don't have any harissa paste, you can make your own by blending together roasted red peppers, cumin, coriander, paprika, and chili powder.
For a thicker soup, mash some of the lentils before adding them to the pot.
Serve the soup with a dollop of yogurt, a sprinkle of fresh cilantro, and a squeeze of lemon juice.
Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Spicy Moroccan Lentil Soup is a delicious and healthy meal that's perfect for a quick and easy weeknight dinner. It's packed with flavor from the harissa paste, cumin, and coriander, and the lentils make it a filling and satisfying meal. Serve it with a dollop of yogurt, a sprinkle of fresh cilantro, and a squeeze of lemon juice for a complete and satisfying meal.