Moroccan Lentil Soup
10 servings
50 minutes
Moroccan lentil soup is a fragrant and rich dish that combines the warmth of Eastern spices with European traditions. Its history is rooted in the culinary traditions of North Africa, where spices play a key role in creating unique flavors. This soup blends the sweetness of carrots, the spiciness of cumin and allspice, a hint of chili heat, and the richness of lentils. Its tender texture and deep aroma make it an ideal warming dish for cold evenings. The soup can be served with sour cream to add creaminess to the flavor, as well as with crusty bread or flatbreads. It is not only nutritious but also easily digestible, making it a great option for family lunches and dinners.
1
Boil 3 liters of water in a pot.
2
Grate the carrot on a large grater and put it in boiling water. Add a bay leaf. Boil over medium heat for 10 minutes.
- Carrot: 4 pieces
- Bay leaf: to taste
3
At this time, sauté finely chopped onion in vegetable oil (for 4 minutes), then add minced garlic (for 2 minutes), and then add chopped celery. After a couple of minutes, add freshly ground fragrant pepper, cumin, and chili pepper. Salt to taste. Continue cooking on low heat for 5 minutes.
- Vegetable oil: 4 tablespoons
- Onion: 1 piece
- Garlic: 4 cloves
- Celery: 4 stems
- Ground allspice: to taste
- Caraway seeds: to taste
- Ground chili pepper: to taste
- Salt: to taste
4
Add 2 cups of lentils to the carrot broth (rinse them with cold water beforehand). Cook for 20 minutes over medium heat.
- Lentils: 2 glasss
5
Now add fried onion/garlic/celery to the soup. And simmer for another 20 minutes on low heat with the lid on. Salt to taste.
- Onion: 1 piece
- Garlic: 4 cloves
- Celery: 4 stems
- Salt: to taste
6
Ready :) Serve with sour cream. Enjoy your meal.