Moroccan Lentil Soup
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 2tablespoons canola oil or olive oil
- 1medium onion, finely chopped
- 1small green pepper, finely chopped
- 2medium carrots, shredded
- 1½cups peeled and finely chopped eggplant
- 4cloves garlic, minced
- 2¼teaspoons cumin
- ¾teaspoon curry powder
- ¾teaspoon allspice
- 1½teaspoons cinnamon
- ¾teaspoon red pepper flakes
- 2quarts water
- 214½-ounce cans chicken broth
- ¾cup dry sherry
- 114½-ounce can diced tomatoes, drained
- 116-ounce bag dried lentils, any variety
- ½teaspoon salt
- Plain yogurt or sour cream, for garnish
- Chopped fresh cilantro, for garnish
Nutritional analysis per serving (12 servings)
207 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 11 grams protein; 374 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (6- to 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 minutes.
- Step 2
Add water, chicken 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 a dollop of yogurt or sour cream and a sprinkling of chopped cilantro.
Private Notes
Comments
Pretty delicious. I used brown lentils and didn't have allspice. Go a little heavier on the spices than the recipe suggests for even more pronounced verve. This is low-budget and creates an amazing amount of soup.
The flavor is perfect on a cold winter night but I think it benefits from a dash of vinegar—balsamic was tasty—to finish it right before serving.
Easy and Delicious! Used celery instead of green pepper; skipped the tomato. Soup was fragrant and filling, I love these spices. 16 oz. of lentils makes A LOT of soup!! Recipe says 12 servings- wish i had noticed that. I'd probably use half that much next time.
Our vegetarian, lentil loving family adores this soup. The spicing is divine. Whenever I take it to a pot luck, someone inevitably wants the recipe.
I must have found this recipe in the original 1997 article because I’ve been making this soup for years. I put all of the vegetables in the food processor together, or in batches. I use a whole eggplant, no matter what size. The same goes for the other vegetables. If there seems to be a lot, I increase the spices somewhat. None of the quantities need to be particularly precise.
I don’t know where I first found the recipe but I’ve been making this soup for many years. I just put all of the vegetables in the food processor together, in batches if necessary. I use a whole eggplant, no matter how much that is—probably lots more than 1 1/2 cups. The same goes for the other vegetables. If there seems to be a lot, increase the spices a bit. None of the quantities need to be particularly precise.
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