This Spiced Moroccan Lentil Soup is one you’ll want to file in favourites and make soon . A rich tomato based soup, loaded with vegetables, lentils, chickpeas and so much spice. #soup #soupseason #souprecipes

You can also find me on the Web at the following spots!

Website – www.juliascuisine.com – More than 900 recipes!
Facebook – https://www.facebook.com/profile.php?…
Pinterest – / juliapinney1
Instagram – / julias_cuisine
X (Twitter) – https://x.com/Julias_Cuisine

GET THE RECIPE BELOW OR CLICK HERE FOR THE FULL STEP-BY-STEP ON MY WEBSITE https://juliascuisine.com/spiced-moroccan-soup/

Ingredients
1 medium brown onion diced
2 tablespoons olive oil divided
4 cloves garlic minced
1 bay leaf
6 medium carrots peeled and sliced cross ways into about 1/2 inch pieces
4 medium celery ribs diced into about 1/2 inch pieces
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili flakes
28 oz can whole tomatoes
4 1/2 cups vegetable stock more if needed
1 tablespoon tomato paste
2 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon black pepper
2 cups cooked chickpeas
2 cups cooked lentils
small bunch of fresh chopped parsley

Instructions
In a large heavy bottomed pot set over high heat, add one tablespoon of olive oil and the onions. Cook, stirring occasionally, until the onions have softened. This will take 5 – 8 minutes. Add the garlic and bay leaf and stir to incorporate. Cook for a further minute.
Add remaining tablespoon of olive oil with the diced carrots and celery. Stir really well to incorporate and cook for about 5 minutes. Add the turmeric, cumin, coriander and chili flakes. Stir really well and cook for about two minutes.
Add the whole can tomatoes and stir well. Break up the tomatoes with a wooden spoon so they break up into smaller pieces. Pour in the vegetable broth, add the tomato paste, vinegar, salt and pepper. Stir well and bring to a boil. Reduce heat to medium and add the chickpeas and lentils. Stir well and bring to a boil for about one minute. Cover, reduce heat to low and leave to cook for about 1 1/2 to 2 hours. Stir the soup occasionally while it’s cooking. Add more broth if the soup becomes too thick.
Add fresh chopped parsley and stir to combine. Remove from heat and serve.

Enjoy and thanks for watching! xx

Write A Comment