Spicy Moroccan Soup with Red Lentils and Vegetables

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Spicy Moroccan Soup with Red Lentils and Vegetables

Delicious and simple Moroccan soup with red lentils and vegetables. A healthy soup that you will make again and again!

Spicy Moroccan Soup with Red Lentils and Vegetables

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.

Spicy Moroccan Soup with Red Lentils and Vegetables

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.

Spicy Moroccan Soup with Red Lentils and Vegetables

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.

Spicy Moroccan Soup with Red Lentils and Vegetables

Spicy Moroccan Soup with Red Lentils and Vegetables
Delicious and simple Moroccan soup with red lentils and vegetables. A healthy soup that you will make again and again!
Author:
Cuisine: Mediterranean
Recipe type: Main
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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.
Instructions
  1. 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.
  2. Add the red lentils and cook for another minute. Give it a few stirs.
  3. 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.
  4. Purée the soup using a blender and enjoy it with nice bread or croutons.
  5. Bon appetit!

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