Indulge in the rich, aromatic flavors of Moroccan cuisine with this Red Lentil Soup. Perfect for a comforting main course, this soup blends hearty lentils with vibrant vegetables and a medley of exotic spices, finished off with fresh herbs and a hint of lemon juice for that essential citrus zing.
Ingredients
🫒 2 tablespoons olive oil
🧅 1 onion, diced
🥕 1 carrot, diced
🥔 1 potato, diced
🧄 3-4 cloves garlic, minced
🌿 1/2 teaspoon turmeric
🌿 1 teaspoon ground coriander
🌿 1 teaspoon ground cumin
🌿 1 teaspoon paprika
🌿 1/2 teaspoon cinnamon
🌿 1/2 teaspoon black pepper
🥣 1 1/2 cups red lentils, washed
🍅 1 can crushed tomatoes (brand not specified)
🥣 2 1/2 cups vegetable stock
💧 2 cups water
🧂 Salt
🌿 Parsley, chopped
🌿 Cilantro, chopped
🍋 1 tablespoon lemon juice
Instructions
1- Sauté Vegetables:
- Heat the olive oil in a pot over medium heat.
- Add the diced onion, carrot, and potato.
- Sauté until the onion becomes translucent.
2- Add Garlic and Spices:
- Stir in the minced garlic.
- Add the turmeric, ground coriander, ground cumin, paprika, cinnamon, and black pepper.
- Cook for 1-2 minutes, stirring constantly, until the spices become fragrant.
3- Incorporate Lentils and Tomatoes:
- Mix in the washed red lentils.
- Pour in the can of crushed tomatoes and stir to combine.
4- Add Liquids:
- Pour in the vegetable stock and water.
- Adjust the liquid content to your preference, adding up to an additional 1/2 cup of water if needed.
5- Season and Cook:
- Add salt.
- Stir the mixture thoroughly, cover the pot, and let it cook on medium flame for 25 minutes, stirring occasionally, until the lentils are tender.
6- Blend:
- Using the OVENTE immersion blender, partially puree the soup to maintain some texture.
- Do not fully blend.
7- Final Touches:
- Stir in the chopped parsley, cilantro, and lemon juice.
- Cook for an additional 5 minutes, stirring occasionally.
8- Serve:
- Ladle the soup into a serving bowl.
- Garnish with fresh herbs and a sprinkle of paprika for extra flair.
Prep Time: 30 minutes
Cook Time: 30-32 minutes
Total Time: Approximately 60-62 minutes
Servings: Approximately 4 servings
Equipment:
- Pot/Saucepan with white enamel interior and light-colored wooden handles
- Induction Cooktop with black surface and touch controls
- OVENTE Immersion Blender
- Glass Measuring Cups
- Light green ceramic Serving Bowl
- White, ceramic or melamine Serving Spoon
Cooking Tips
- Partial Pureeing: Using an immersion blender to partially puree ensures a perfect balance between a creamy consistency and chunky texture.
- Liquid Adjustment: The soup's consistency can be adjusted by adding more or less water or vegetable stock.
- Stirring: Prevent ingredients from sticking by stirring regularly during cooking.
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Shivani Patel: https://www.youtube.com/@MomsSpecialRecipes
#momsspecialrecipes
Moroccan Red Lentil Soup
