Best North African Lentil Soup Recipes

NORTH AFRICAN LENTIL SOUP

Steps:

• Rinse lentils several times in cold water, setting aside to drain.
• Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
• Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
• Add carrots, celery, and turnip, cooking 10 minutes over low heat.
• Add lentils, broth, tomatoes, and parsley.
• Season to taste with salt and pepper.
• Bring to a boil, then reduce heat and cover.
• Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
• Add lemon juice just before serving.

NORTH AFRICAN STYLE LENTIL SOUP

Steps:

• Bacon is optional. To make a vegetarian dish, start by cooking the onions. Chop bacon into 1" pieces and cook in a large cast iron pan over medium heat. After the bacon is cooked a little more than halfway, add olive oil, chopped red onions and garlic. Once the onions are cooked through, add the spices - coriander, cinnamon, cumin and then salt and pepper. Let everything cook for another 5 minutes - keep an eye on the heat and don't let it get too hot. Add water and lentils. Lower the heat a little bit and cover the pan. The type of lentils used determines cooking time. Some cook faster and require more water than others. Keep the lid on while the lentils are cooking. If using slow cooking lentils, stir every 10-15 minutes and keep an eye on the water level. After the lentils are cooked, add halved cherry tomatoes and hot sauce. Put on low heat for another 5-10 minutes. The tomatoes can also double as a garnish if kept on top. Serve in bowls with pita bread on the side. When reheating, you may need to reconstitute with water.

NORTH AFRICAN LENTIL SOUP

Steps:

• Sautee onion, celery and carrots in vegetable oil for about 10-15 minutes. Add the garlic, the tomato paste and the spices. Sautee for a few more minutes, then add the sweet vermouth and the lentils. Continue to sauté for a few more minutes before adding the water and the bullion cubes (or broth). Cook for about 15-20 minutes or until the lentils are soft. Add the lemon juice and salt and pepper to taste. Tip! If you need to add more spices at the point when you already have added liquid to the soup, then stir the spices together with some oil and then add the mix to the soup. The fat will bring out the flavors of the spices, whereas if you added them dry directly to the pot they wouldn't have the chance to fully express.

RED LENTIL SOUP WITH NORTH AFRICAN SPICES RECIPE - (3.4/5)

Steps:

• Pair this soup with a salad and bread for lunch or a light supper. 1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. 2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.) 3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.