Recipe Moroccan Lentil Soup

This simple soup is flavoured with warm spices, then blended to a velvety smooth texture. Serve it as a fast and sustaining lunch with warm garlic and coriander naan.

Crockpot Moroccan Lentil and Chickpea Soup. Who said the healthiest recipes have to be salad? Because this soup is packed full of healthy ingredients, and YOU GUYS, this soup is, so, so good! Like it’s got to be in my top ten soups, but then I absolutely adore Moroccan flavors. They’re spicy, full of colorful veggies, and Moroccan foods like this one are usually topped with goat cheese…a major a yes in my book!

In all seriousness though this soup is incredible and the very best part is that literally all of the ingredients get thrown into the crockpot and you are done. DONE! You’ll have soup slow cooking all day long, the house is going to small awesome, and dinner will be ready when you walk in the door.

1. African Peanut Lentil Soup. African Peanut Stew with lentils and veggies. Harissa Spice, Nut butter, Sweet potato, veggies and lentils. Vegan Gluten-free Recipe.
2. This recipe is by Donna St. George. Tell us what you think of it at The New York Times - Dining - Food.

No browning meat, no making extra things when you arrive home, just ladle the soup into bowls and eat…and eat…couldn’t be better. This soup was inspired by many things, but the main reason is my brother’s girlfriend, Lyndsie. She traveled to Morocco last year and ever since then has been begging me to make a Moroccan inspired soup. Lynd’s is big on beans, veggies and all the spices they traditionally use in Morocco.

I feel like Moroccan food has so much flavor and color, I love it. I also love all the incredible home goods Lyndsie brought back from Morocco. The next time she goes, I’m requesting a rug…or two, because they are some of the prettiest rugs I’ve ever seen. You can check out a few of the rugs they brought back here on her sister, Amber’s Interior Design site (click on rugs). Anyway, I have made a few Moroccan recipes before…Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios. Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto.

Moroccan Chicken Salad with Pistachio Crusted Fried Goat Cheese + Garlic Naan. Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt. One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese. Okok, so more than a few. What can I say, I really dig Moroccan flavors.

Like I said, the color of the veggies and the spices they use are SO my kind of food. This soup is one of the more traditional Moroccan recipes I have made…or at least I think so. Meaning I did a little research before fully developing the recipe and learned that a few of my very favorite ingredients are used commonly in Moroccan cooking: cinnamon, cilantro, dates, chile peppers, bell peppers, lemons, and pistachios…literally all of my favorites, and I used all of them except dates in this recipe. See, can’t you tell this is going to be so good?

A soul-warming recipe for homemade moroccan sweet potato lentil soup. This soup is made in the slow cooker and makes the whole house smell warm and cozy!

I also added harissa for some serious flavor, lots of green lentils, chickpeas for protein, and carrots and bell peppers for some veggies. I then topped the soup off with a spoonful of whipped goat cheese, lots of fresh cilantro, mint and lemon juice, plus toasted almonds and pistachios. Tbsp To Cup on this page. Oh, and then a side of, not pictured, naan, because at the time I took these photos, everyone had already eaten all of the naan I had made the day before.

We are a naan obsessed family for sure! FYI, I made more for dinner that night. Can’t do soup without bread, and Moroccan inspired soup calls for bread in the form of naan. DUH. If the whipped goat cheese is feeling a little fancy for you (it’s just goat cheese beaten together with a little Greek yogurt until creamy), just top the soup with crumbled goat cheese or Greek yogurt.

Either way you serve it up, it’s going to be GOOD. REALLY good served the next day wrapped up in naan with a little couscous (to help sock up the extra liquid), goat cheese and pistachios…oh and pomegranate arils. Got to love the leftovers!

The Recipe. Total Time. In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 cup water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6- 8 hours or on high for 4- 6 hours. Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through.

If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking. Ladle the soup into bowls and top with whipped goat cheese, nuts and fresh cilantro. Eat! Happy Wednesday! Now let’s eat Moroccan soup!

Curried Potato & Lentil Soup. It’s that time of year for soup, hot chocolate, Shepherd’s Pie, and cozy loungewear. And sitting by the fire. Oh, and Netflix. Did I mention I don’t leave my house in the winter? This soup is perfect for cozy, cold winter nights when you’re craving something hearty and comforting yet healthy. Bonus? It requires just 1 pot and around 4.

Plus simple ingredients likely lying around your pantry right now. Let’s do this! The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes. Lentils add plenty of plant- based protein and fiber (2. For the quintessential curry flavor, I relied on my DIY curry powder that I’ve been putting in everything lately (i.

Crispy Tofu, Vibrant Green Curries, and Tofu Scrambles). Last but not least is a generous serving of kale, which is added in the last few minutes of cooking for even more nutrition and a punch of bright- green color. Swoon. I hope you all LOVE this soup! It’s: Simple. Quick. Hearty. Flavorful. Healthy. Comforting& Delicious.

Plus, it reheats beautifully, making it ideal for cooking up a batch on the weekend and enjoying throughout the week for quick + easy lunches and dinners. It’s delicious as is, but it would also pair extremely well with my Coconut Curried Greens, Samosa Potato Cakes with Green Chutney, and Garlic & Herb Flatbread! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.

Cheers, friends! Curried Kale, Potato & Lentil Soup (1- Pot!)Hearty, comforting curry lentil soup with potatoes and kale! Big curry flavor in this 1- pot soup that comes together in less than 4. The perfect satisfying, healthy, plant- based meal.

Cuisine: Vegan, Gluten- Free, Indian- Inspired. Tbsp (1. 5 ml) coconut oil (or sub a neutral oil, such as avocado)1 cup (1. Pinch sea salt + black pepper, plus more to taste. Tbsp or 1. 2 g)3 cups (4. I used 1/2 peeled sweet potato, 1/2 unpeeled baby yellow potato)1 1/2 Tbsp (5 g) curry powder*5- 6 cups (1. I like Imagine brand)1 cup (1.

Tbsp (1. 2 g) coconut sugar, plus more to taste. Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots.

Season with a pinch each sea salt and black pepper and stir. Cook for 3- 5 minutes, stirring frequently, until onions are soft and fragrant. Add garlic and potatoes and stir.

Cook for 3- 4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more. Add 5 cups (1. 20. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 2. 0- 2. Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.

If the soup has thickened too much, add remaining 1 cup (2. In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2- 3 minutes. Serve immediately as is or with cilantro and fresh lemon juice (optional).

This would also go well with my Easy Vegan Wheat Bread, or Garlic & Herb Flatbread! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.*If you aren’t into curry, simply omit the curry powder and compensate with a bit more salt, pepper, and a generous 1- 2 tsp fresh thyme!

This will give it more of a classic fall soup flavor.*Nutrition information is a rough estimate for 1 of 4 servings calculated without coconut sugar and 5 cups vegetable broth (serves 4 as an entrée and 6 as a side). Serving size: 1/4 of recipe* Calories: 3. Fat: 6. 2 g Saturated fat: 3.

Carbohydrates: 6. Sugar: 6. 3 g Sodium: 1. Fiber: 1. 9. 9 g Protein: 2.