Friday, October 8, 2010

Moroccan Red Lentil Soup

So, the weather has turned deliciously cool and crisp and my thoughts turn to soup! This is a yummy one I discovered over at Canadian Living. I adore red lentils although really, they do turn golden when cooked. This soup is quick and easy and makes a giant pot. Serves 8. I made a few substitutions and added more spice. Had it for lunch today. Love the crunch/pop of the green peas. Don't cook until they are mush.

Morrocan Red Lentil Soup.

2 Tbsp Olive Oil or Canola (25 ml)

2 Onions, chopped

5 cloves of Garlic, minced

2 Celery stalks
, chopped
(1 Carrot , addition)

1 tsp Pepper ( 5ml)

1 1/2 tsp Turmeric (6
1 1/2 tsp Cinnamon ( 6ml)

2 tsp ground Cumin ( 10 ml)

1 tsp fresh Ginger grated or 1/2 tsp. ground (2ml)

salt to taste

6 cups of water or stock (1.5L)( if using water add some low sodium bullion cubes)

1 cup Red Lentils (250ml)
1 Tsp Tomato Paste (15ml)

2 Potatoes peeled and cubed( I used one regular and one Sweet Potato) (
Can also use Squash instead of potatoes)
1 can stewed Tomatoes (19oz/540ml)

1 cup frozen Peas( 250ml)

1/4 cup Sour Cream ( I used non-fat Balkan yogurt)

2 Tbsp parsley(25ml)


1. In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.

2. Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using); cook, stirring often, for 2 minutes.

3. Add water/stock, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 40 minutes.

4. Add frozen peas; simmer until peas are cooked, about 5 min. Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.

I know it will be even better tomorrow!


Hayley Egan said...


leendadll said...

off topic: My shoes arrived (from "Easter China") last night!! The "6-8 weeks for delivery" took only 2 or 3.

They're soooo cute! I'm wearing them today. Would post a pic but my camera is dead.

aliceinparis said...

Hayley, it was REALLY good.
Laura, I can hardly wait to see what they look like. Charge your camera!

Karen said...

Sounds delicious! Thanks for sharing.

Marilyn said...

boy, does that look good!! :)

Kate on Clinton said...

I'm glad you mentioned that your red lentils lose their color when cooked. I tried a red lentil soup recipe once, and it looked like pablum. It looks like yours gets some good color from the other ingredients. I'll give it a try!

Elisa said...

oh this looks so delicious. I love that it has cinnamon. I will have to try it this way. It's lunch time!

baukje said...

Looks delicious... I have a giveaway on my blog

pastry studio said...

This looks incredibly delicious. It will definitely be my next soup. Thank you!

Michelle Chin said...

I was planning to make dhal to get rid of my red and yellow lentils ( I use both ) but now I have something else in mind thanks to your recipe. :D

Anonymous said...

This is great!
I substituted the frozen peas for spinach and added some chick peas as I only had one potato.

Angry Asian said...

your soup looks delicious. now that the weather is getting cooler, i've re-focussed my mind to baking and soups/stews.

i came upon this post from a site called they posted a pic of my pear salad without my permission and i saw your pic on the same post, which can be found here i thought you should, on the chance they didn't ask your permission either.


This sounds fantastic. Must try it.

Sara said...

Just whipped this together tonight--it was awesome! We're all spice fiends in this house so I added some cayenne. We served it in big bowls over a scoop of brown rice and some fresh spinach which wilted really nicely into the soup.

Totally delicious, filling and cheap! I think it'll be a hit around here!