a Moroccan style lentil soup
I’m obsessed with this soup. It is filling, nutritious, and just the right amount of spice. Sometimes I make up an extra big pot for dinner and then eat the leftovers for lunch for days. My family loves it too, including my toddler. (I serve it to her with rice so she can scoop it up easier.) In order to keep it toddler-friendly I tone down the spice (only 1/2 tsp chili flakes) and make an additional Harissa-style sauce to drizzle on top for my husband and I. Parsley and lemons not only add wonderful flavor, they boost the healthiness of the meal. It makes me wonder, when did parsley get relegated as a garnish for appearance purposes only? It is an amazing source of minerals and vitamins (for example Vitamins K, A, C, folic acid, iron, and potassium.) The owner of our favorite local Moroccan restaurant told me about his bewilderment that no-one uses the lemons they serve alongside their lentil soup. He assured me that the lemon is supposed to be squeezed on top; it adds great flavor. I agree. The lemon helps with the digestion of the lentils too, so squeeze away and enjoy!
Moroccan Style Lentil Soup
3 TB olive oil
1 onion chopped
1 zucchini chopped
3 carrots chopped
3 cloves garlic chopped
8 cups veg broth or water (if I use water I add an extra onion for flavor)
1 1/2 cups lentils
1 tsp red chili flakes
1 TB ground cumin
1 tsp caraway seeds (or ground caraway)
1 tsp smoked paprika
2 tsp thyme
1 tsp salt
1 tsp black pepper
sliced lemon for garnish
Optional Harissa Style Sauce to drizzle on top for extra spiciness:
1 TB red chili flakes
1 TB ground cumin
2 tsp caraway seeds (or ground caraway)
1 garlic clove minced
1/2 tsp salt
3 TB olive oil
If you are making the extra Harissa Sauce to drizzle on top- mix all ingredients together in a small bowl and set aside. Rinse lentils well. In large stockpot heat oil & add onions, zucchini, carrots. Cook until tender about 15 minutes. Add spices and garlic and cook another two minutes, stirring so it doesn’t burn. Add broth & lentils, and bring to boil . Reduce heat and simmer partially covered for at least 30 minutes until the lentils are soft. Add more salt & pepper to taste. Add water as necessary to get consistency you prefer. Tastes better next day! Serve with a slice of lemon & chopped parsley.
