As winter sets in, there’s nothing better than a bowl of ๐๐จ๐ซ๐จ๐๐๐๐ง ๐๐๐ง๐ญ๐ข๐ฅ ๐๐จ๐ฎ๐ฉ to keep you warm and satisfied. This comforting soup is perfect for cozy evenings, with rich, aromatic spices and a smooth, velvety texture that soothes the soul. Topped with crispy pita chips, parsley, and a hint of dukkha spice, itโs the ideal way to embrace the season. Let the warmth of this soul-soothing soup transport you straight to the heart of Morocco.
Ingredients
-2 tbsp Ghee
-2 Bay leaves
-1 Onion, diced
-3 โ 4 cloves Of garlic, minced
-1 stalk Of celery, minced
-ยฝ cup Carrot, chopped
-ยพth cup Red lentils
-ยฝ tsp Turmeric powder
-1 tbsp Coriander powder
-1 tbsp Roasted cumin powder
-Salt to taste
-1 cup Veg stock
-Lemon juice to taste
-Air-fried or fried pita chips to garnish
-Parsley leaves to garnish
-Dukkha spice (optional) to garnish
-Olive oil to drizzle on top
Instructions
1 Wash and soak lentils for 1 hour.
2 Heat ghee in a pan. Sautรฉ the bay leaves.
3 Add in onions, garlic, celery and carrots and sautรฉ for 1 โ 2 minutes.
4 Add in the soaked red lentils, turmeric cumin seed powder and coriander powder. Add in 1ยฝ cup of water and bring to a boil. Cover and simmer on a low flame stirring from time to time.
5 When the lentils are cooked and soft, remove from the heat. Let it cool down completely. Now remove the bay leaves and blend the soup and strain it.
6 Add the strained soup back on the pan. Thin it down a little with veg stock. Check for the seasoning. Add in salt and a little cumin powder again. Squeeze the lemon as per taste.
7 Now garnish the side with fried pita, parsley and dukkha spice and serve warm
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