Moroccan lentil soup
Ingredients:
- 2 cups dried green lentils, uncooked
- 2 yellow onions, finely diced
- 5 cloves garlic, minced
- 4 tbsp oil
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 800 gr / 28oz canned crushed tomatoes or 4 diced medium - big tomatoes
- 8 cups of vegetable broth or plain water
- 1 bunch fresh parsley, finely chopped
Instructions:
If you prepare the soup on the stove:
- Heat the olive oil in a large soup pot, and add the chopped onion. Sauté until the onion starts to turn translucent, approximately 5 - 7 minutes. Add the garlic and the spices – coriander, turmeric, cumin, paprika and salt and sauté for 30 seconds.
- Add the tomatoes, lentils and water / broth. Bring to a boil, then cover and let simmer until the lentils are fully cooked – approximately 25 - 30 minutes.
- When the lentils are fully cooked and are just starting to fall apart, add the parsley, remove the soup from the heat and cool slightly, about 10 minutes.
- Purée the soup directly in the saucepan using an immersion blender. You can also use a countertop blender or a food processor, carefully puréeing the soup in a couple of batches until smooth.
If you prepare the soup in a multicooker:
- Heat the olive oil in a multicooker pot, and add the chopped onion. Then perform all the steps as mentioned under the stove cooking method until you add the tomatoes, lentils and water / broth. Once all the liquids are in, close the multicooker lid and cook on SOUP mode for 20 minutes, pressure 3.
- At the end of the cooking cycle, add the parsley and let it sit covered for about 10 minutes until it cools down.
- Once cool enough to handle, transfer to a large soup pot and puree the content as mentioned under the stove cooking method.
If you prepare the soup in a slow cooker:
- Combine all of the ingredients in your slow cooker and stir well. Turn it on High and allow it to cook for 3-4 hours. Finish fresh parsley and let it sit covered for about 10 minutes until it cools down. Once cool enough to handle, transfer to a large soup pot and puree the content as mentioned under the stove cooking method.