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Moroccan Lentil Soup

SUBMITTED BY: Grace and Mae PHOTO BY: What a Dish!

"Thick, delicious and nutritious, especially in the winter!"

RECIPE RATING:

Read Reviews (221)

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PREP TIME	20 Min
COOK TIME	1 Hr 45 Min
READY IN	2 Hrs 5 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

DIRECTIONS

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

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REVIEWS

Reviewed on Jan. 28, 2004 by k. treat

Upon sampling this soup, my morrocan husband stated, "something is in there that doesn't... MORE

Reviewed on Dec. 9, 2004 by LAURYNLYNN

This soup has an excellent Indian flavor. Some friends walked into the house just after I... MORE

Reviewed on Oct. 4, 2008 by Serena

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Serena
Oct. 4, 2008

I'm quite surprised this recipe is called "Moroccan" as the significant ingredients aren't used in Moroccan cooking (my hubster is Moroccan so I know Moroccan cooking). With that said - I altered the recipe as follows: I used brown (aka green) lentils as these are more traditional (and added a handful of red lentils for texture), 1 heaping tablespoon of ginger paste, 1 can of red kidney beans, 1 can northern white beans, 1 can diced tomatoes and 1 can stewed tomatoes. Do NOT use cardamom or garam masala (these are INDIAN spices not Moroccan). I strongly recommend salt/pepper to taste, cumin, and RAS EL HANOUT. Ras el hanout is a classic blend of Moroccan spices - similar to garam masala but different. Ras el hanout varies from one Moroccan to another but generally it's the following spices (usually whole spices all ground together but you can use the ground versions as well): <<< 1 t cumin, 1 t ginger, 1 t salt, 1 t pepper, 1/2 t cinnamon, 1/2 t coriander, 1/2 t allspice, 1/4 t cloves and a pinch of saffron >>> I pressure cooked everything together for about 10 minutes and voila - delicious! Here's a helpful cooking tip: If cooking on the stove (or even the crockpot)- the lentils will cook faster if you do NOT add the salt or tomatoes until the end... salt and the acidity of the tomatoes prevents beans/lentils from softening which will prolong the cooking time.

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28 users found this review helpful

I'm quite surprised this recipe is called "Moroccan" as the significant ingredients aren't... MORE

Reviewed on Jun. 6, 2003 by Dillie

Excellent soup - very aromatic and flavorful. However, a bottle of ground cardamom cost... MORE

Reviewed on Dec. 10, 2006 by What a Dish!

This is good, and so easy. I did it in the crockpot, and didn't sautee anything beforehand,... MORE

Reviewed on Oct. 23, 2003 by DC Girly Girl

Pretty good...nice & spicy. It made a good meal with some rice. I cooked it in a slow... MORE

Reviewed on Jun. 16, 2003 by MELODI_W

This was an excellent soup! I used whole cardamom seeds instead of the ground cardamom, which... MORE

Reviewed on Sep. 11, 2006 by nancyh

i love lentil soup, it always makes me feel so healthy eating it. and this one did not... MORE

Reviewed on Jan. 30, 2006 by TUNISIANSWIFE

This is good with a few additions/subtractions. I used turkey broth I had in the fridge... MORE

Reviewed on Mar. 25, 2003 by REDWOOD99

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