Moroccan Lentil Soup

October 22, 2020 0 Comments

Moroccan Lentil Soup

This soup is as hearty and delicious as it is easy to make. We had it as a main dish with some crackers, cheese and a green salad. Yummy and perfect for the cooler fall (and colder winter!) weather.

Shopping List & Prep (serves 4-6 as a main dish)

 1/2 bunch fresh cilantro (stems removed), coarsely chopped

 1 small onion, minced

 2 stalks celeryminced

 3 garlic cloves, minced

 2 TBSP Masi Masa Ras El Hanout

 1 1/2 C red lentils

 1 14 oz can chopped tomatoes

 4 1/2 C stock, broth or water (vegetable or chicken)

 3 tablespoons olive oil

 1/2 C plain yogurt (for garnish)

Cooking Directions

  1. In a Dutch oven or large pot, heat oil over medium heat and sauté the onion, garlic and celery until soft, about 2 minutes.
  2. Add 2 TBSP Masi Masa Ras El Hanout and cook, stirring, until fragrant, about 1-2 minutes.
  3. Add lentils, tomatoes, and stock or water and bring to a boil.
  4. Reduce heat to low and simmer, uncovered, until the lentils break down (they should look mushy...almost like they have been pureed), 30-45 minutes.
  5. Right before serving, stir in 2/3 of the chopped cilantro.
  6. To serve, scoop into bowls, top with a dollop of yogurt and garnish with rest of the cilantro.

IDEA: Next time we make this, we’re going to try adding some chard or kale to get our greens in!





Also in MOROCCAN

3 Ingredient Chicken with Ras El Hanout
3 Ingredient Chicken with Ras El Hanout

April 02, 2021 0 Comments

Continue Reading

Eggplant & Sweet Potato Tagine with Caramelized Onions
Eggplant & Sweet Potato Tagine with Caramelized Onions

February 18, 2021 0 Comments

This month, we came up with a recipe for a warming vegan tagine. Because we don’t have a tagine, a charcoal fire, or the time (!), we made our tagine in our Staub cocette which has self-basting drip function on the lid.

Continue Reading

Roasted Cauliflower with Ras El Hanout
Roasted Whole Cauliflower with Ras El Hanout

January 28, 2021 0 Comments

This recipe is adapted from Yotam Ottolenghi’s FANTASTIC cookbook, Simple. The secret to this recipe is boiling the cauliflower before roasting. The green tahini sauce creates a bright contrast to the roasted goodness of the cauliflower.

Continue Reading