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Moroccan Lentil Soup

January/February 2013

Your rating: None Average: 3.9 (71 votes)

Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can—or try our easy slow cooker/crock pot recipe variation.


Moroccan Lentil Soup Recipe

10 Reviews for Moroccan Lentil Soup

12/21/2013
Forgiving and delicious recipe!

I love this recipe! I find it straightforward to make, beautifully fragrant, and truly delicious. I love that I already have most of the ingredients in my cupboard (huge plus!) and there's not too much chopping or prep work. I have messed around with the ingredients based on what I have available, and it hasn't turned out badly yet.

My favourite part is that I can add more lentils to make it thicker and freeze in containers for weekday lunches.

Straightforward, simple ingredients, can be modified to your tastes, freezes well, can be a meal
How my Moroccan Lentil Soup turned out
Comments
11/24/2013

Really good!

Comments
07/27/2013
Anonymous
Excellent meal soup

I didn't pay attention when I added a 1 lbs bag of lentils to the pan. When I read the label I realized that this was equal to 3.5 cups. It turned out to a great meal soup.

I also mixed the zest of the lemon with the cilantro.
This is a very nice soup to add to my list of favorites.

Forgiving to modifications of the recipe
Comments
06/05/2013
Anonymous
Slow cooker and some substitutions

I did this in the slow cooker and substituted some of the spices, used kale instead of spinach, increased the carrots and onions and omitted the cauliflower (didn't have any) and got a delicious stew.

For the spices, I used more freshly ground coriander than was advised, I increased it to two teaspoons. I used the cinnamon and ground pepper as advised, but no turmeric or cumin. Instead I used about a tablespoon of fresh, minced ginger and a 1/4 teaspoon allspice, and a dash of cayenne pepper. These gave it more of an Ethiopian flavor.

I reduced the liquid by two cups and the stew is not very liquid-y. I could have kept those 2 cups, but the stew is very, very tasty anyway.

I only used a 14 oz can of tomatoes. I used tomato paste but accidentally had bought tomato paste with pesto in it (garlic, basil, oregano). I used it anyway.

I used 4 cups chopped fresh kale instead of spinach, and no cauliflower.

I cooked the onions and carrots and garlic and spices as directed before putting them in the slow cooker pot with everything else, including the kale and lemon juice. Then I left it in the fridge overnight, then put it in the slowcooker on low for 8 hours. But it probably only needed about 4-5 hours on low.

It's delicious. I would make it again, maybe trying the actual recipe!

easy, healthy, spicy, filling, fragrant, vegetarian
Comments
04/02/2013
Anonymous
I love this recipe

The flavors are subtle. I have not liked many lentil recipes, this one you hardly know lentils are there. I was a little reluctant to invite friends to share until I tried it, I know they will love it. To think it will improve in a day is exciting.

Tasty, flavorful, hearty. Only two teaspoons of oil.
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