MOROCCAN LENTIL SOUP

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Moroccan Lentil Soup image

Note: I use a Knorr saffron cube in this recipe. I get them from Morocco. I used my pressure cooker to cut down the cooking time.

Provided by FDADELKARIM

Categories     Lentil

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/2-1 medium onion, chopped
1 -2 garlic clove, crushed
1 pinch saffron (knorr saffron cube) or 1/2 teaspoon turmeric
1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups low sodium chicken broth or 2 1/2 cups low sodium vegetable broth
1 cup water (optional)
1 (8 ounce) can tomato sauce
3/4 cup dry green lentils or 3/4 cup dried red lentils
1/4-1/3 cup baby carrots, chopped
2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, finely chopped

Steps:

  • Heat oil in a large saucepan. Saute onions & garlic until golden brown.
  • Pour in the broth and sauce then stir in the knorr cube, spices, lentil, carrots, & herbs.
  • Simmer until lentils are very tender, about 25-35 minutes. (Check about halfway through to make sure you don't need to add water.).
  • Serve with thick bread to scoop up the soup. Or you can puree the soup in a blender.
  • Pureed: Let the soup cool slightly then pour into a blender or food processor. Blend until smooth (this will have to be done in batches).

Nutrition Facts : Calories 273.9, Fat 6.4, SaturatedFat 1.1, Sodium 665.7, Carbohydrate 38.7, Fiber 16.5, Sugar 5.8, Protein 17.8

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