Moroccan Soup Recipes

Moroccan Lentil Soup Neils Healthy Meals

WebSep 18, 2018 · Add the diced onion and sauté for about 2 minutes until softened then add the diced carrots and sauté together for a further 2 …

Rating: 5/5(4)
1. In a large pan over a medium heat gently heat the olive oil.
2. Add the diced onion and sauté for about 2 minutes until softened then add the diced carrots and sauté together for a further 2 minutes.
3. Add the spices stirring for another minute.
4. Add the lentils, tomatoes and vegetable stock and stir to combine. Simmer on low heat for 20 minutes until the lentils are tender.

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Moroccan Harira Soup Recipe (Vegetarian & GF) The …

WebJan 4, 2021 · Cook for 5 minutes, stirring regularly until softened. Add the garlic and spices and cook for a couple of 1 to 2 minutes, stirring …

Rating: 4.9/5(138)
1. In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
2. Add the garlic and spices and cook for a couple of 1 to 2 minutes, stirring regularly.
3. Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
4. Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)

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Moroccan Lentil Soup EatingWell

WebApr 18, 2024 · Directions. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until …

1. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
3. Just before serving, stir in cilantro and lemon juice.

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