Moroccan Red Lentil Soup

4 Apr

It can still be nippy outside in the Spring….let’s keep making soup! A few weeks ago, I dined at a Nepalese restaurant and had a delicious yellow lentil soup. I was inspired to make my own. But I couldn’t find yellow lentils at the store, only red ones. What’s the difference anyway? It turns out that red lentils are really just a split and hulled version of yellow lentils, and they will turn golden once cooked. So I guess I’m making red-slash-yellow lentil soup. And then I had some trouble finding a Nepalese recipe, so let’s just go with a Moroccan recipe. (Adapted from culinate.com)

DSC02107

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. ground coriander
  • 1 ½ tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • ½ tsp. paprika
  • ½ tsp. ground black pepper
  • ¼ tsp. ground cinnamon
  • 7 cups vegetable broth
  • 1 can crushed tomatoes
  • 2 ribs celery, finely chopped
  • 2 cups dried red lentils, washed and rinsed
  • juice of 1 lemon
  • 3 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh cilantro

 Directions

  1. Wash and rinse lentils until the water runs clear. Unlike larger beans, lentils do not have to be soaked prior to cooking – they cook quite quickly. However, you can soak them for about 1 hour if you wish.
  2. Heat olive oil in a large pot over medium-high heat. Cook onions until tender, about 3 minutes.
  3. Add garlic, coriander, salt, cumin, turmeric, paprika, black pepper, and cinnamon. Cook for another minute.
  4. Add vegetable broth and crushed tomatoes and bring to a boil.red lentil soup
  5. Pour the mixture into a slow cooker (5- or 6-quart). Add lentils and celery. Cook 4-5 hours on HIGH or 8-10 hours on LOW. If you do not have a slow cooker, finish cooking this soup on the stovetop – it will only take an hour or so. This Moroccan lentil soup smells amazing as it cooks! 
  6. Add in lemon juice, parsley, and cilantro and cook on HIGH for 10 minutes.This Moroccan lentil soup smells amazing as it cooks!

DSC02117I like this lentil soup served with crusty bread and garnished with a bit of parsley.

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4 Responses to “Moroccan Red Lentil Soup”

  1. aspoonfulofnature April 4, 2015 at 12:59 pm #

    omg that looks amazing!! yumm

  2. theappreciationfactor April 5, 2015 at 10:57 am #

    Looks tasty – I’ve never tried lentils – a little afraid of them. Is it similar to split peas obviously different taste with spices, but texture wise?
    Question. If cooking on stove top – when and for how long afterword would you add the lemon juice, parsley et.al?

    • BusyFoodie April 6, 2015 at 11:32 pm #

      Yes, I’d say the texture of lentils is similar to that of split peas, except that when I make split pea soup, I puree the soup until it’s smooth. (Here’s my split pea soup recipe: https://busyfoodie.wordpress.com/2013/05/26/slow-cooker-split-pea-soup/ )
      When finishing this lentil soup on the stove, you could probably cook it for about an hour, then add the lemon juice and parsley, and continue cooking for 10 minutes before serving. Enjoy!

      • theappreciationfactor April 7, 2015 at 10:48 am #

        Thanks for the details and the pea soup recipe. I’ve never pureed my – I think I like the “texture.” May try this one this weekend

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