Moroccan Spiced Lentil Soup

Filed under: Bites & Bits,Recipes,Vegetarian , Tags: , — Author: Caron Golden , April 9, 2018

We’re in that weird in-between seasonal period when we expect the weather to warm but then it doesn’t. Or, it can go the other way and there’s a brief strange heat wave. Are we ready for refreshing salads or could we use something warm and comforting.

Well, here’s a recipe that can go either way: Moroccan Spiced Lentils.

Meet my friend, chef Flor Franco introduced it to me at a potluck gathering of friends several years ago. My mom was with me for that lunch and raved about it so much that Flor later went over to my mom’s house to prepare it. An amalgam of lentils and split peas, it’s infused with fragrant cumin, coriander, turmeric, Spanish paprika, and cayenne. Add roasted tomatoes, garlic, and onions; fresh minced parsley and cilantro; and a splash of olive oil and that’s about it.

The result is a richly flavored but very healthy dish that can be eaten as soup on a chilly day or spread over a steaming mound of rice, depending on how thick or loose you want it. Just add or take out water. The day Flor came over, she prepared the soup version, and it was accompanied a platter of chicken, rice, salad, and fresh fruit for lunch.

Flor also gave us some handy kitchen tips. Roast garlic and cut-up onions, then package them and keep in the fridge for about a week to use whenever you might need them in a recipe. And, for this recipe, combine the spices in larger quantities in advance and keep in an airtight container.

Cooking the lentils took less than an hour. If you’re dealing with a cold “soup” day, heat up naan and take off the chill. If the day is warm, pull out some cold roasted chicken, add a salad and rice, then spoon a thicker version over the rice. Or chill it for a dip or rich spread. Yes, this is a hugely versatile dish year round.

Moroccan Spiced Lentil Soup
Yield: about 5 servings

15 cups of water
2 cups lentils
2 cups yellow split peas
2 cups green split peas
5 tomatoes (plum tomatoes are good for this)
2 large onions, diced
6 cloves garlic, minced
1/2 cup extra virgin olive oil

Moroccan spice mix 
2 tablespoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric
1 1/2 teaspoons cayenne
3 dried Chinese chiles

salt and pepper to taste
1/2 cup fresh minced parsley
1/2 cup fresh minced cilantro

Preheat the broiler.

Add the lentils and split peas to a large pot with the water. Bring to a boil, reduce to simmer and cook about 35 minutes until soft.

Broil the tomatoes, onions, and garlic until they start to brown and soften. Remove from the oven and peel the skin from the tomatoes.

When the legumes are ready you can remove some of the liquid if you want this mixture to be very thick (so you can mound the dish on a bed of rice or use as a spread) or add more water if you want it more like soup. Then add the rest of the ingredients except the salt, pepper, parsley, and cilantro. Cook for another 10 minutes, then add salt and pepper to taste. Serve and sprinkle with the parsley and cilantro.

Do you have a versatile year-round dish that you can adapt to the seasons? We’d love to learn about it!

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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