Moroccan Lentil Soup

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Total Time
2hrs 5mins
Prep
20 mins
Cook
1 hr 45 mins

This is a very special soup, great in the winter for taking the chill away.

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Ingredients

Nutrition

Directions

  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin.
  3. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
  4. Puree half the soup in a food processor or blender.
  5. Return the pureed soup to the pot, stir and enjoy!
Most Helpful

5 5

i omitted the canned beans substituted yellow and green split peas, 1/2 c, very nice flavor.

My husband (who is Moroccan) and I liked this recipe. I added a couple of beef stock cubes and cooked the lentils in the pressure cooker for 12 minutes before I put in the other beans. Otherwise, I followed the recipe as written. In Morocco they usually don't add white beans with lentils, but they do add garbanzo beans. I also substitued with ras el hanout instead of using garam masala.

5 5

My husband grew up in Casablanca and has very particular tastes when it comes to Moroccan meals. This was my first attempt at Moroccan cooking. I followed the recipe except substitued the Garam Masala for Ras El Hanout (that I made myself) and added lamb while the onions, garlic and ginger were being saute'd. My husband LOVES, LOVES, LOVES this soup! So much so that he now holds me "to a higher standard" when I cook. I highly recommend this fantastic recipe!