Moroccan Lentil Meatball Soup

4 servings

35 minutes

Moroccan lentil meatball soup is a delightful dish that embodies the rich traditions of North African cuisine. Its roots trace back to Moroccan medinas, where spices play a key role. Lentil meatballs infused with the aromas of paprika, coriander, and cilantro create an unusual contrast with the rich tomato broth filled with the sweetness of Baku tomatoes. This soup not only warms but also satisfies due to its perfectly balanced flavor—the softness of lentils combines with the slight acidity of tomatoes and the spiciness of spices. This dish is perfect for both a casual dinner and an Eastern feast accompanied by fresh flatbreads and traditional mint tea.

Energy value per serving

• Calories: 329.6
• Proteins: 9.2g
• Fats: 19g
• Carbohydrates: 33.6g

Ingredients

• Lentils: 300 g
• Garlic: 4 clove
• Coriander: 5 sprig
• Sweet paprika: 0.5 tsp
• Ground coriander: 0.5 tsp
• Breadcrumbs: 1 tbsp
• Vegetable oil: 4 tbsp
• Salt: to taste
• Onion: 1 head
• Tomatoes: 400 g
• Baku tomatoes: 200 g
• Sugar: 1 tsp

Cooking steps

1. For the meatballs, mix lentils, 2 cloves of garlic, 2 sprigs of cilantro, paprika, coriander, breadcrumbs, 2 tablespoons of oil, and salt in a blender cup and blend until smooth. Transfer to a bowl and knead the mixture well with your hands. Form meatballs the size of a walnut, place them on a parchment-lined baking sheet, and bake in a preheated oven at 200 degrees for 7 minutes to dry out.

   Required ingredients:

   • Lentils: 300 g
   • Garlic: 4 cloves
   • Coriander: 5 sprig
   • Sweet paprika: 0.5 teaspoon
   • Ground coriander: 0.5 teaspoon
   • Breadcrumbs: 1 tablespoon
   • Vegetable oil: 4 tablespoons
   • Salt:  to taste

2. Prepare the soup. Chop the onion into small cubes, cut the Baku tomatoes into wedges, and press 2 cloves of garlic. Heat 2 tablespoons of oil in a saucepan and sauté the onion and garlic until golden brown. Add the Baku tomatoes and cook for another 3 minutes. Blanch the regular tomatoes and puree them. Add the pureed tomatoes to the soup. Bring the soup to a boil and simmer on low heat for 20 minutes. At the end of cooking, add finely chopped cilantro (3 sprigs), sugar, and salt to taste.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 4 cloves
   • Vegetable oil: 4 tablespoons
   • Baku tomatoes: 200 g
   • Tomatoes: 400 g
   • Coriander: 5 sprig
   • Sugar: 1 teaspoon
   • Salt:  to taste

3. Serve the soup with meatballs and sprinkle with cilantro leaves.

   Required ingredients:

   • Coriander: 5 sprig