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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.
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