Moroccan lentil soup
While sunny Morocco is still on the "to do" list, let's go on a journey of taste! Super warming and super delicious Moroccan flavour-inspired soup.
Not long ago I was introduced with the beauty of Asian spices and from the moment I tasted this particular soup and it conquered my hear! Soups in general are one of my top dishes so get ready for a lot of soup recipes! I have eaten Moroccan lentil soup in several places (unfortunately only in Latvia) and got inspired to create my own variation.
Ingredients:
- 100g lentils
- onion
- 3 celery sticks
- 2 carrots
- sweet potato
- a can of canned tomatoes
- ~1l water or vegetable broth
- 3 cloves of garlic
- 2 tsp. ground coriander
- 1.5 tsp. ground cumin
- 1 tsp. turmeric
- 1/2 tsp. hot pepper powder
- a pinch of cinnamon
- 220 ml coconut milk
- olive oil for frying
- salt to taste
Instructions:
1. Peel and cut vegetables - carrots in rolls, celery and onion into finer cubes, sweet potato - into larger cubes. On a heated pan with olive oil put all the vegetables except the sweet potato and press the garlic over. Cook for about 3 minutes, then add the spices.
2. Cook for a little, then add tomatoes and sweet potato.
3. Put the vegetables to stew, while boiling the lentils as suggested on the package. When the lentils are ready, add them to the stewed vegetables.
4.Pour the water or broth over lentils and vegetables, cook until the sweet potato and carrots are soft. At the end add coconut milk and salt to taste. If necessary, you can additionally add hot pepper powder to make it more spicy , turmeric - for the colour, or other spices - to enrich the taste.
Tips&tricks:
- instead of a sweet potato, you can use an ordinary potato or cauliflower
- if there are objections to celery, it's okay to skip it, but I believe that it is a must in this soup, although I am not a fan of celery myself
- you can use any type of lentils (red, green etc.)
- feel free to experiment with the amount of coconut milk and spices
