I don’t have much experience baking soups, so I thought I’d try something new by trying this recipe from the New York Times out.
I also loved eating Moroccan Soup during my trip to Morocco (read more about other foods I enjoyed here Top Moroccan Food and Drinks You Need to Try (Vegetarian Friendly))
Here’s how I made this yummy soup
Moroccan Lentil Soup
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 small green pepper, finely chopped
- 2 medium carrots, shredded
- 1 1/2 cups finely chopped eggplant (the original recipe recommends to peel the eggplant, but I left it on)
- 4 cloves of garlic, minced
- 1/2 tsp cumin
- 3 tsp Ras el Hanout (Moroccan Spice Blend)
- 1/2 tsp cinnamon
- 3/4 tsp red pepper flakes
- 2 quarts water
- 3 1/2 cups vegetable broth
- 3/4 cup dry sherry
- 1 14 1/2 oz can diced tomatoes, drained
- 1 16 oz bag dried lentils, any variety, (2 1/4 cups)
- 1/2 tsp salt
- cooked quinoa or rice to top (optional)
In a large (6-8 quart) stockpot over medium heat, combine the butter and oil and stir until the butter has melted. Add the onions, green pepper, carrots, eggplant and garlic. Stir well. Add the cumin, curry powder, allspice, cinnamon and red pepper flakes. Saute, stirring, until the vegetables have softened, about 10 min.
Add water, vegetable broth, sherry, tomatoes and lentils, and bring to a boil. Reduce heat to low, and simmer, uncovered, 1 hour, or until the lentils have softened. Season with salt. To serve, garnish each bowl with cooked rice or quinoa to make the soup extra filling.
Enjoy and let me know if you #ahavabite!