Moroccan Red Lentil Soup

 

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Ingredients 2 cups red lentils 6 cups vegetable stock or water 1 tbsp cooking oil 2 celery ribs diced 1 large onion diced 2 cloves garlic crushed 1 tsp ground coriander 2 tsp turmeric 1 tsp paprika 1 tsp ground cumin 1⁄2 tsp cinnamon 1⁄3 cup chopped fresh cilantro 3 tbsp lemon juice salt & pepper to. Moroccan Red Lentil Soup with Chard. 4.86 from 7 votes. Print Recipe. This easy Moroccan Red Lentil Soup recipe is similar to classic harirra but with healthy swiss chard.

It’s simple, spicy and delicious. Prep Time 5 minutes. Cook Time 30 minutes. Total Time 35 minutes. Servings 4. Ingredients.

Here’s How To Make Moroccan Lentil Soup Start by chopping and sautéing a mirepoix of carrots, celery and onions, along with a good amount of minced ginger and garlic. Next add the ground spices: turmeric, cinnamon, paprika and red pepper. Stir the spices around in the pan for a minute or two, until they’re lightly toasted.

MOROCCAN CARROT RED LENTIL SOUP Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and. Warm up a couple tablespoons of olive oil in your instant pot, or other pressure cooker. Add your onions, chopped coriander and cook for 5-7 minutes or until onions become translucent. If you are using broth (or 2 1/2 cups of water), now is the time to add it, along with passata, green lentils, salt and pepper. Preparation In a large (6to 8-quart) stockpot over medium heat, combine the butter and oil and stir until the butter has melted.

Add the onions, green pepper, carrots, eggplant and garlic. Unlike dried beans, red lentils don’t need to be soaked before they’re cooked. You can substitute 2 cups small dried white beans, soaked overnight, for the lentils.

For a meaty soup, sauté 1 pound boneless, skinless dark chicken meat or leg of lamb, cut into 1/2-inch pieces, until browned; add the onion and proceed with the rest of the recipe. Instructions for cooking soup: Add contents of jar to a large pot and top with 7 CUPS of water. Bring mixture to a boil then let simmer with the top on for 20 mins.

Remove lid and simmer for 20 more minutes. Feel free to add chopped kale, chard or other greens in last 5 minutes of cooking for a veggie boost. In a big pot heat a little olive oil, then add the crushed garlic and the spices. Stir for 2-3 minutes on a low heat until you start to smell the lovely fragrances.

Add the red lentils to the pot and about 1-1.5 litres of vegetable stock. Cover and cook for about 30 minutes on a very low heat. This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber.

It is brimming with vegetables, chick peas, white beans, and red.

List of related literature:

For a filling lentil soup, fry onions and tomatoes with cumin, coriander seed and chilli, then add red lentils and stock and simmer for 25 minutes or so.

“River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them” by Hugh Fearnley-Whittingstall, Pam Corbin, Mark Diacono, Nikki Duffy, Nick Fisher, Steven Lamb, Tim Maddams, Gill Meller, John Wright
from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them
by Hugh Fearnley-Whittingstall, Pam Corbin, et. al.
Bloomsbury Publishing, 2016

Put the drained lentils in a handiſpan, add 3 litres/12% cups of water, bring to boil, reduce to very, very low heat, cover and simmer until cooked (approx 3%-4 hours).

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

Add the drained lentils and tomatoes, the celery and tomato paste, pepper, ginger, and saffrom and simmer a further 15 minutes, adding water if necessary.

“The New Book of Middle Eastern Food” by Claudia Roden
from The New Book of Middle Eastern Food
by Claudia Roden
Knopf Doubleday Publishing Group, 2008

Add the remaining ingredients, bring to a boil for a few minutes then reduce the heat and simmer for 1–1/2 hours until the lentils are soft.

“Lentil: An Ancient Crop for Modern Times” by Shyam S. Yadav, David McNeil, Philip C. Stevenson
from Lentil: An Ancient Crop for Modern Times
by Shyam S. Yadav, David McNeil, Philip C. Stevenson
Springer Netherlands, 2007

Add the lentils, second sachet, and stock to the vegetables, bring to a simmer, and simmer for 30 to 40 minutes, until the lentils are tender.

“Ad Hoc at Home” by Thomas Keller
from Ad Hoc at Home
by Thomas Keller
Artisan, 2016

Add the broth, cumin, carrots, and lentils, bring to a boil over high heat, then reduce the heat to medium­low and cook, stirring occasionally, 30 to 40 minutes, or until the carrots and lentils have begun to soften.

“The First Forty Days: The Essential Art of Nourishing the New Mother” by Heng Ou, Amely Greeven, Marisa Belger
from The First Forty Days: The Essential Art of Nourishing the New Mother
by Heng Ou, Amely Greeven, Marisa Belger
ABRAMS, 2016

Add 250g rinsed split red lentils and 1 litre water, bring to the boil, and then simmer for about 20 minutes until the lentils are soft.

“Lateral Cooking: Foreword by Yotam Ottolenghi” by Niki Segnit, Yotam Ottolenghi
from Lateral Cooking: Foreword by Yotam Ottolenghi
by Niki Segnit, Yotam Ottolenghi
Bloomsbury Publishing, 2018

Add the broth, tomatoes, chickpeas, lentils, salt, pepper, and paprika; bring the liquid to a boil over mediumhigh heat, reduce the heat to low, and simmer, stirring once in a while, until the soup thickens as the lentils and chickpeas release their starch, 1 to 1½ hours.

“Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook” by Adeena Sussman, Michael Solomonov
from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook
by Adeena Sussman, Michael Solomonov
Penguin Publishing Group, 2019

When the meat is tender, add the sautéed vegetables and lentils to the saucepan and simmer, uncovered, for 20–30 minutes, skimming the soup if necessary.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

Once the lentils are cooked, add the salt, lemon juice, and the sautéed onion and spice mixture to the soup pot.

“Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth” by Margo Shapiro Bachman, Vasant Lad
from Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth
by Margo Shapiro Bachman, Vasant Lad
Sounds True, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • Once I see the word “detox”, I turn around and run. You should too. I think she added it to her title so people can call her out in the chat and she gets more views. And I fell for it. I should’ve ran. Nice soup by the way. But don’t contaminate it with the negative word.

  • Love red lentils. I make them at least once a week. I rinse mine until there are no more soaplike bubbles though. Not sure why that wasn’t mentioned in the prep.

  • Those chicken bullion cubes are full of preservatives. Better alternative is to make chicken stock from scratch or buy halal chicken broth sold at Whole Foods.

  • Looks nice, I would add red lentil after green few minutes since it cooks faster. Also different pan, that is not sticky makes it easier, like this you risk that veggies and spices start to stick and burn that can change the taste. You nice decor and presentation draw my attention, It looks delicious!

  • This recipe is outstanding. The flavors positively sparkle! I made it as written, with the exception of adding one chopped carrot with the onion and using a stick blender because my pot was too full to use a whisk. I had no dried mint, but I had dried cilantro, so subbed that in the butter/paprika garnish. I definitely will make this simple, delicious, and satisfying soup again. Thank you Erin!

  • I cooked it in slow cooker and I added some Indian spices turmeric and garam masala and it turned out delicious. I served it hot in the lunch and my mom liked it too much. Thanks.

  • There is a way to say what you want to say with kindness and concern without being harsh and even mean. This young lady is providing healthy recipes with a clean heart and purpose. We need to be gentle with each other or we will NEVER have PEACE in our world.��

  • Nice looking soup, could she speak any faster? I don’t think so.
    Seriously, if anything helpful or interesting was said, who knows?

  • I love food from Morocco. Especially vegan…..because I love animals. I want them alive not to eat. This is awesome. I want to cook for my family. I have Turkish heritage and my husband family is from Spain.

  • Nice recipe am I the only one noticing that it looks like there are goggly eyes in the spices on the plate?

    I assume it’s just the pattern of the plate?!

  • Ignore the naysayers. The ingredient combination looks very interesting and this is a recipe I am going to try. You have a nice, relaxed and easy-to-listen to voice which is not that common amoungst video posters.

  • Tastes pretty good, though I forgot the carrots and added some sausage. Also some more herbs and spices, as I have a good selection and like to experiment.

  • Just made this soup again for the 5th time!! LOVE IT! My jamaican self added scotch bonnet to make it spicy. Thanks for sharing this with us ��

  • Oh my goodness all I wanted is an ingredient list, I had to go to link…in link I had to read a book bout diff lentils, how to store soup, about pots, about containers… etc etc…I only wanted ingredients

  • .. So much for Not putting Salt straight on $tainless-$teel pan$ to avoid Pitting. 1:03🙁
    It’s Salt, in soup, it can just as easily be added last; 4:35 See? 😉

  • yum. i am thinking of what to cook later and i will defintely try this. thanks thalia i am a fan of soups especially on cold winters like we have now.��this will sure warm me up plus it’s healthy.
    thanks again and happy holidays to you and your family.��⛄❄

  • Thanks for the recipe! But can you please use other measurements than cup? On international level cup doesn’t mean anything, maybe in grams or miligrams? I am going to make this soup and will have to use my own intuition on balancing quantities indicated as “cup”.

  • Thank you so much for this! I went to your website and printed the recipe. The recipe is totally up my alley and I can’t wait to try it:)

  • Thank you for sharing your recipe I make this once a week and take it for lunch with my rice and it is Amazing!! I was get many compliments of the delicious smell in the staff room ��

  • West devour so much meat that they call eating fresh vegetables and lentils ‘detoxification’. What an rotten dietary habits they have.
    In South-East Asia, particularly in India, this so-called detoxification is staple, we have it twice a day.

  • Lemon juice doesn’t really “flavor” soup, it’s used to offset too much umame in order to ‘brighten’ the flavor. Similarly you might add sugar to offset too much brightness of a tomato dish and add depth or use soy sauce to give more fullness to a soup that it too tart.

  • 2 tbsp butter
    1 large onion

    1/4 black pepper
    1/4 grind ginger
    Pinch cayenne
    1/8 cinnamon
    3/4 coriander
    1/2 cumin

    1 tbsp tomato paste
    1 glove garlic

    4 cups chicken broth
    2 cup water

    1.5 cups lentils

    2 tbsp Limon juice

    2 tbsp butter
    1.5 teaspoon Mint
    1 teaspoon Paprika

  • African spices �� really? They all are Indian spices except that chilli powder. Chicken stock in a vegetarian dish typical stupid non-vegetarians. Overacting is too much in this video.

  • You uploud this video in ramadan 2015. Now is also ramadan and i am preparing this for suhoor. May Allah bless u and reward u for this ������

  • 10 star post you’ve gained a supporter
    by the way I’ve a small educational channel and It will be awesome if u would be a part of my youtube channel family
    All the Love
    ❤️

  • I just made this soup and I love it! The ratio of lentils to liquid is perfect. The spice blend is very good and I was happy to have all of them on hand when I found this recipe. I’ll definitely be making it again! I used vegetable broth and olive oil, and I didn’t even make the garnish. I used my blender for about a third of the batch, which made it thick and creamy. It really doesn’t get much easier than this!

  • I found this soup to be on the subtly spiced side. It’s perfect for those who don’t like their spices bold. However, I was prepared for something a little more flavorful, but then I’m just coming off a heavy rotation of curried coconut chickpeas. So, probably not a fair expectation. It sort of reminds me of the soup my Sudanese friend makes & serves before the main course. Also, I think I under cooked the lentils a bit because even after whisking they didn’t really mush up much. Nonetheless, the lentils gave me a nice creamy soup. And, it is ultimately satisfying. Thanks for sharing!

  • Thank you for telling us about the red lentils and how they have their skins removed. Love how you share your knowledge as you cook! Cooking this tonight and am so excited to try it. Thank you so much! You ladies are great together!������

  • I just made this today. I made the mistake of putting the ingredients in before scooping out the foam. I should have watched your video again to remind me. Anyway, it was still good and next time I will not make that mistake and it will be even better. It was the easiest soup i have made. It will be a staple. Thank you again. have to add that i posted a pic of my soup on a vegetarian site with a link to your video. when i clicked on it, i immediately heard your friendly voice say” hello everybody”. nice.

  • Lentil are more orange than red. Also why does everything always need to be cooked in chicken broth and not veg broth? What exactly in this receive makes it North African?

  • I know love lentils more than ever. So rich and creamy, tasty and hits the spot on chilly days or evenings. Love it!!! Tom in Minneapolis, MN 11/10/19