Moroccan Legume Soup

Name: Moroccan Legume Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 cup red lentils (rinsed and drained); 1 can chickpeas (drained and rinsed); 2 tablespoons olive oil; 1 onion (chopped); 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 4 cups vegetable broth; 2 cups water; 2 carrots (peeled and sliced); 1 zucchini (diced); 1 red bell pepper (chopped); to taste salt and pepper; 1/4 cup fresh cilantro (chopped, for garnish)

60 min 6 servings Easy

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Moroccan Legume Soup

A hearty and aromatic Moroccan legume soup perfect for chilly days.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Easy

Moroccan legume soup is a delightful blend of spices and legumes, offering a warm and comforting meal that's both nutritious and filling. This soup combines the rich flavours of Moroccan cuisine, with its use of spices like cumin, coriander, and paprika, creating a fragrant and satisfying dish. Perfect for a cold day, this soup can be enjoyed as a starter or a main course. The combination of lentils, chickpeas, and vegetables makes it a hearty option that appeals to both vegetarians and meat-eaters alike.

Ingredients

Servings

Soup Ingredients

Instructions

Prepare the aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Add spices

Stir in the ground cumin, coriander, paprika, cinnamon, and turmeric, cooking for 1-2 minutes until fragrant.

Pro tip: Blooming the spices in oil enhances their flavours.

Combine the main ingredients

Add the rinsed lentils, chickpeas, sliced carrots, diced zucchini, and chopped red bell pepper to the pot, stirring well to coat with spices.

Add liquids

Pour in the vegetable broth and water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the lentils and vegetables are tender.

Pro tip: Stir occasionally to prevent sticking.

Season the soup

Season the soup with salt and pepper to taste. Adjust the seasoning as needed.

Serve

Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot.

Pro tip: For a more substantial meal, serve with warm bread.

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Tips & Tricks

<ul><li>Soak lentils overnight to reduce cooking time.</li><li>Adjust spices to suit your taste preference.</li><li>Serve with fresh bread for a complete meal.</li><li>Garnish with fresh cilantro for added flavour.</li></ul>

Serving Suggestions

This Moroccan legume soup pairs wonderfully with crusty bread or a simple side salad, making it a versatile addition to any meal rotation. Prepare a large batch in advance and store it in the fridge for up to five days, or freeze it for up to three months for a quick and easy meal option later on.