Delicious and simple Moroccan soup with red lentils and vegetables. A healthy soup that you will make again and again!
I have to admit that I am not a big fan of soups. Okay, maybe I like the traditional Greek ones like Fakes and Fasolada.
When Kondje proposed to make her signature Moroccan-style spicy soup, I hesitated. I was a bit…”okay, whatever”. We all need to de-toxicate ourselves from time to time.
What I didn’t expect was to love it so much! Yes, finally, a soup that I am really looking forward to eat. Maybe it was the cumin, the chili pepper…I don’t know. I just loved it and wanted to share it with you guys. It’s a bit spicy but lovely.
As you may have guessed, this recipe was researched and developed by Kondje. I just had the privilege to take some photos and…eat it. Yummy! So, all the credits go to Kondje.
- 500 gr (17 oz) red lentils.
- 2 carrots peeled and finely chopped.
- 2 onions chopped.
- 2 celery sticks chopped.
- 1 red chili finely chopped.
- 2 potatoes cut in cubes.
- 4 garlic cloves finely chopped.
- A small bunch of coriander finely chopped.
- 1 lt (35 fl oz) vegetable stock.
- ½ lt (17 fl oz) of water.
- ½ cup of extra virgin olive oil.
- 2 teaspoons ground cumin.
- Juice from one lemon.
- Salt and ground pepper.
- Add the olive oil in a large pot on medium heat. When heated, cook the onion, potato, carrots and chili pepper for 3-4 minutes until they start getting soft. Add the garlic and cumin and cook for another minute. Give it a stir from time to time. Season with salt and a bit of pepper.
- Add the red lentils and cook for another minute. Give it a few stirs.
- Add the vegetable stock, coriander and water and bring it to boil. Lower the heat and let it boil for ~ 40 minutes until lentils are soft. Add a bit of water if you see that the juices are reduced before the vegetables are cooked. Add more salt and pepper if needed.
- Purée the soup using a blender and enjoy it with nice bread or croutons.
- Bon appetit!
