Moroccan Lentil Soup
I like this lentil soup because it includes a couple of veggies too. The red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. However, you can substitute brown lentils if necessary. I just love the spices in this! This is a long list of ingredients, but it involves very little effort. You should be able to have it on the table in an hour or so.
I like this lentil soup because it includes a couple of veggies too. The red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. However, you can substitute brown lentils if necessary. I just love the spices in this! This is a long list of ingredients, but it involves very little effort. You should be able to have it on the table in an hour or so.
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 cups chicken broth
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 teaspoons paprika
- 1/4 cup fresh parsley chopped
- 2 teaspoons ground ginger
- 1/4 cup fresh cilantro chopped
- 1 medium onion chopped
- 2 teaspoons ground turmeric
- 1/2 cup plain yogurt
- 4 green onions sliced
- 1 leaf
- 1 cup red lentil
- 8 leaves (use large ones)
- 1 carrot scraped and sliced
- 1 cup tomatoes peeled, seeded, and chopped
- 1/2 cup fine egg noodles uncooked
- Carbohydrate 10.5192802201792 g
- Cholesterol 795.816428572097 mg
- Fat 160.134427866953 g
- Fiber 1.79485152428911 g
- Protein 198.047335206878 g
- Saturated Fat 45.6869462357107 g
- Serving Size 1 1 1/2 cup (1117g)
- Sodium 757.112549829367 mg
- Sugar 8.72442869589011 g
- Trans Fat 13.6200638377692 g
- Calories 2325 calories
Step-by-step
- Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside.
- Sauté onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and sauté, stirring constantly, until crisp-tender.
- Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil.
- Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender.
- Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!).
- Remove and discard the bay leaf.
- Ladle soup into individual bowls. Top each serving with a dollop of yogurt.
My Simple Moroccan Lentil Soup Adventure
As a busy working mom, finding time to cook nutritious and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. So, when I discovered this Moroccan lentil soup recipe, it was a game-changer. It’s surprisingly easy to make, packed with flavor, and requires minimal cleanup – a triple threat for a tired mama like myself!
The beauty of this soup lies in its simplicity. The long list of ingredients might seem daunting at first glance, but trust me, it’s all worth it. The combination of warm spices – cinnamon, cumin, turmeric, ginger – creates a rich and aromatic broth that’s incredibly comforting. I love the addition of fresh parsley and cilantro; they add a bright, herbaceous note that balances the earthiness of the lentils and the sweetness of the carrots. And don't even get me started on the creamy yogurt topping! It adds a delightful tanginess that elevates the whole dish to another level.
One of the things I appreciate most about this recipe is its versatility. While the recipe calls for red lentils, I’ve experimented with brown lentils as well, and they work just as well. It’s all about adapting the recipe to what you have on hand. Sometimes, I’ll add extra vegetables – zucchini, bell peppers, even some chopped spinach for extra nutrients. It’s a great way to use up whatever vegetables are on the verge of spoiling in my crisper drawer.
This soup is a perfect weeknight meal, but it's also fantastic for meal prepping. I often make a big batch on the weekend and store it in individual containers for quick and easy lunches or dinners throughout the week. It reheats beautifully, and the flavors actually seem to deepen over time. The aroma alone is enough to make my family eager for dinner!
Beyond the practical aspects, this soup holds a special place in my heart. It’s become a symbol of comfort and nourishment. The vibrant colors and the warm, inviting flavors remind me of cozy evenings spent with my family, sharing stories and laughter around the dinner table. It’s more than just a meal; it’s a connection to something meaningful.
So, if you're looking for a simple yet flavorful soup recipe that’s perfect for busy weeknights or relaxed weekends, I highly recommend trying this Moroccan lentil soup. It's a guaranteed crowd-pleaser that’s both nutritious and delicious. And who knows, it might just become your new favorite comfort food, too.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper for a little extra kick.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add some greens: Kale or chard would be a great addition.
- Make it a hearty meal: Add cooked quinoa or brown rice for extra protein and fiber.
- Customize your toppings: Try a squeeze of lemon juice, a sprinkle of feta cheese, or a drizzle of olive oil.
I hope you enjoy this recipe as much as I do. Happy cooking!
