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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Moroccan Spiced Lentils

Filed under: Recipes , Tags: , , — Author: Caron Golden , June 13, 2016

Flor and Mom

Chefs can be miracle workers. The best uplift us with the innovative, often comforting, flavors and dishes they create. But pair that with big hearts and you get the greatest of gifts wrapped up in a single person. My long experience with chefs has shown me that, despite cliched media portrayals of kitchen tyrants with outsized egos, feeding people well is their greatest pleasure and motivation. And that generosity of spirit usually extends beyond the professional. I’m sure, as personal chefs, you can barely control the impulse to feed those you love–even when you’re exhausted after having been on the clock (and your feet) all day feeding clients.

That’s why I want to share this story and recipe. I’m sure you can relate to it. Several years ago my sweet friend chef Flor Franco, who owns the popular San Diego catering business Indulge Contemporary Catering, gave my mom and dad–and me–the treat of her time and talent. I had mentioned to Flor how much my mom loved the lentils and a cilantro sauce she brought to a lunch we had attended and that Mom would love the recipes.

Well, Flor didn’t just say, “Sure, no problem.” She upped the ante with, “Let’s make a date for me go over to her house and cook with her so she can learn how to make them.”

So we set a date and Flor showed up to my parents’ house, like a caterer or personal chef does, with all the ingredients she needed, plus roasted chicken, sauces, rice…basically a feast.

Spices

We focused on her Moroccan Spiced Lentil Soup, an lovely amalgam of lentils and split peas 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 and very healthy dish that can be eaten as soup or spread over a steaming mound of rice or grains, depending on how thick or loose you want it. Just add or take out water. Ours was more like soup, and accompanied a platter of chicken, with rice, salad, and fresh fruit for lunch. Yes, we cooked and gabbed and cooked–and then sat down to lunch together. My parents ate it up–the food and the experience.

lunch

Cooking the lentils took less than an hour and the dish can be frozen, which is why I thought this recipe would be terrific for personal chefs to incorporate into their menu repertoire.

Flor Franco’s 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.

Roasted 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 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.

Flor's lentils

What’s the most moving experience you’ve had cooking for a client?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

As we segue from winter to spring, it’s sometimes challenging to come up with dishes that can make the transition with us from chilly to warm weather. I’ve found that lentils are terrific to cook with year round. And they’re one of those nutritionally perfect foods–high in fiber, high in folate, and a good source of non-meat protein. And studies are showing that adding lentils to the diet of people with diabetes can slightly lower blood pressure and improve blood sugar, cholesterol, and triglyceride levels.

And they can taste so delicious.

Food writer and friend Caron Golden shared with me our mutual friend Chef Flor Franco’s recipe for Moroccan Spiced Lentil Soup, which she recently made with Caron’s mother and served for lunch with roast chicken, rice, salad, and fresh fruit. Flor is the owner of Indulge Catering and has created programs in San Diego that teach low-income women to prepare healthy, low-cost meals for their families.

The soup is an amalgam of lentils and split peas 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 or spread over a steaming mound of rice, depending on how thick or loose you want it. Just add or take out water. For those of you who have vegetarian or vegan clients, you can add this to your repertoire.

Spices

And, here’s a tip, combine the spices in larger quantities in advance and keep in an airtight container to make preparation faster if you plan on making this soup regularly.

lunch

Flor Franco’s 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.

Roasted 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 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.

Flor's lentils

Do you  have a go-to favorite recipe for clients that’s healthy and nutritious? Please leave a comment and let us know.

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

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