Best Moroccan Style Lentil And Chickpea Soup Recipes

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

MOROCCAN SPICED CHICKPEA AND LENTIL SOUP

Steps:

• For the charmoula, mix 4 tablespoons of the oil, cumin, garlic, jalapeño and lemon juice in a food processor to make a purée.
• Pick cilantro leaves from their stems and add to food processor along with zest and salt and pepper.
• Pulse mixture a couple of times, scraping it down from the side of the bowl in between pulses.
• Add the remaining 1 tablespoon oil if needed. The mixture should resemble a rustic pesto.
• Place in tightly closed container and refrigerate for up to two days.
• For the soup, heat oil in a 4-quart pot with over medium heat.
• Add fennel and gently cooking for a couple of minutes while the fennel releases its natural juices.
• Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes.
• Add tomatoes with their liquid and increase heat to high until the mixture comes to a simmer.
• Add the ginger, turmeric, cinnamon, garlic and saffron, if using, and let them infuse the mixture with their flavors for a few more minutes.
• Add broth, lentils, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer.
• Add sugar and salt and pepper, stirring the mixture a couple of times.
• Cover pot and let simmer for about 25 minutes or until the lentils are tender.
• Add garbanzo beans and cook, uncovered, for another 5 to 7 minutes until heated through.
• Mix well and season again with salt and pepper. Remove and discard bay leaves, cilantro and parsley.
• Serve soup hot, with 1 tablespoon of the reserved charmoula on top, if desired.
• For a thicker soup, remove about 1 cup of the cooked lentils and garbanzo beans from the soup and process them in blender, adding some extra liquid if needed. Add the blended mixture back to the soup.
• For a thinner soup, add extra vegetable broth.

MOROCCAN LENTIL AND CHICKPEA SOUP

Steps:

• In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
• Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
• Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
• Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

MOROCCAN-STYLE LENTIL AND CHICKPEA SOUP

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
• Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
• Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
• About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
• A small bowl of harissa may be placed I on the table for those who wish to add more.