Moroccan Lentil Soup
Published September 23, 1997
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter
2 tablespoons canola oil or olive oil
1 medium onion, finely chopped
1 small green pepper, finely chopped
2 medium carrots, shredded
1 ½ cups peeled and finely chopped eggplant
4 cloves garlic, minced
2 ¼ teaspoons cumin
¾ teaspoon curry powder
¾ teaspoon allspice
1 ½ teaspoons cinnamon
¾ teaspoon red pepper flakes
2 quarts water
2 14 ½-ounce cans chicken broth
¾ cup dry sherry
1 14 ½-ounce can diced tomatoes, drained
1 16-ounce bag dried lentils, any variety
½ teaspoon salt
Plain yogurt or sour cream, for garnish
Chopped fresh cilantro, for garnish
Nutritional analysis per serving (12 servings)
30 grams carbs; 6 milligrams cholesterol; 207 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 6 grams fiber; 374 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (6- to 8-quart) stockpot over medium heat, combine the butter and oil and stir until the butter has melted. Add the onions, green pepper, carrots, eggplant and garlic. Stir well. Add the cumin, curry powder, allspice, cinnamon and red pepper flakes. Saute, stirring, until the vegetables have softened, about 10 minutes.
- Step 2
Add water, chicken broth, sherry, tomatoes and lentils, and bring to a boil. Reduce heat to low, and simmer, uncovered, 1 hour, or until the lentils have softened. Season with salt. To serve, garnish each bowl with a dollop of yogurt or sour cream and a sprinkling of chopped cilantro.
Private Notes
Comments
Pretty delicious. I used brown lentils and didn't have allspice. Go a little heavier on the spices than the recipe suggests for even more pronounced verve. This is low-budget and creates an amazing amount of soup.
The flavor is perfect on a cold winter night but I think it benefits from a dash of vinegar—balsamic was tasty—to finish it right before serving.
Easy and Delicious! Used celery instead of green pepper; skipped the tomato. Soup was fragrant and filling, I love these spices. 16 oz. of lentils makes A LOT of soup!! Recipe says 12 servings- wish i had noticed that. I'd probably use half that much next time.
Great flavor! Made this using leftover xawaash spice mix from Malaay Qumbe (Coconut Fish Curry) recipe. Added all spice and chili flakes per this recipe. The xawaash is a bit different from what the lentil soup recipe calls for, but it's very close. It's fantastic. Also added chopped kale to individual bowls and then ladled the hot soup on top. The thinking here is to keep the kale bright and crisp rather than it cooking down more as leftover soup is reheated.
Our vegetarian, lentil loving family adores this soup. The spicing is divine. Whenever I take it to a pot luck, someone inevitably wants the recipe.
I must have found this recipe in the original 1997 article because I’ve been making this soup for years. I put all of the vegetables in the food processor together, or in batches. I use a whole eggplant, no matter what size. The same goes for the other vegetables. If there seems to be a lot, I increase the spices somewhat. None of the quantities need to be particularly precise.