Moroccan Lentil Soup is a wonderful winter warmer, full of flavors. This soup is a vegetables lovers’ delight. Parsnip, carrots and pumpkins, all slow cooked to perfection, give this soup a subtle taste. It is delicious served with garlic bread toasts.
This soup can also come with whatever you have available in your pantry or with whatever vegetables you find.
Lentils are a good source of cholesterol-lowering fiber. They are also a good source of Protein as well as essential amino acids.
Ingredients: (serves 4)
- 1 cup dried red or brown lentils (soak in water for 2 hours and drain)
- 3 tablespoon olive oil
- 4 large garlic cloves crushed
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 parsnips, finely diced
- 3 ounces of pumpkin, finely diced
- 14 ounces canned or fresh diced tomatoes
- 3 tablespoons chopped fresh parsley
- 3 3/4 cups vegetable stock
- 1 teaspoon paprika
- Harissa or the moroccan hot chili pepper paste ( optional)
- salt and ground pepper
- Heat the oil in a large pan and the garlic for a minute. Add the onion and cook for about 2-3 minutes, until softened
- Add the carrots, parsnip, pumpkin, stir well. Cover and cook for 3 minutes
- Add the lentils
- Add the vegetable or chicken stock, tomatoes and seasoning.
- Slowly bring to a boil. Cover and simmer very gently for about 30 minutes, until the until the lentils are tender.
- Just before serving, check the seasoning. Sprinkle fresh parsley
- Serve hot. Garnish each bowl with fresh parsley.
- Add a pinch of olive oil and harissa paste blend to your soup if you like it hot
Do you like the moroccan lentil soup recipe or do you know of a better way of making it? Feel free to share below your recipes and pictures as well as your favorite Moroccan food, dishes and recipe secrets…