Moroccan Spiced Black Bean and Lentil Soup

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Moroccan Spiced Black Bean and Lentil Soup

Moroccan Spiced Black Bean and Lentil Soup

 

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Moroccan Spiced Black Bean and Lentil Soup
This exotically aromatic and colorful soup will leave you begging for more. a dollop of Chamoula heightens its beauty and taste
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Instructions
  1. 1. For the charmoula, mix 2 tablespoons of olive oil, cumin, garlic, jalapeño, and lemon juice in a blender or food processor to make a purée. Pick cilantro leaves from their stems and add to mixture along with zest and salt and pepper. Blend. Add a little more oil or water if needed.The mixture should resemble a rustic pesto. Place in tightly closed container and refrigerate for up to two days.
  2. 2. For the soup, heat oil in a 4-quart pot over medium heat. Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes. Add tomatoes with their liquid and increase heat to high until the mixture comes to a simmer. Add the ginger, turmeric, cinnamon, garlic, and let hem infuse the mixture with their flavors for a few more minutes.
  3. 3. Add broth, lentils, cilantro, parsley sprigs, and bay leaves and leave at high heat and bring to a boil. Then reduce heat to a simmer. Add salt and pepper to taste. Cover pot and let simmer for about 25 minutes or until the lentils are tender. Add black beans and cook, uncovered, for another 10 minutes until heated through. Remove and discard bay leaves, cilantro, and parsley.
Recipe Notes

Serve soup hot, with 1 tablespoon of the reserved charmoula on top. According to your taste, soup can be simmered longer. The delightful aromatic spices will continue to infuse.

Chickpea Stew

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Chickpea Stew
I enjoyed this hearty stew in Barcelona Spain in a Tapas restaurant. It’s very delicious, simple to make and filling.
Chickpea Stew
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Chickpea Stew
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Instructions
  1. Place the onion and pepper in a large pot and sauté over medium heat for 10 minutes
  2. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan
  3. Add the garlic, cumin, both kinds of paprika, and bay leaf and cook for 1 minute.
  4. Stir in the tomato and cook for 3 minutes.
  5. Add the potatoes, vegetable stock, and chickpeas and bring the pot to a boil over high heat.
  6. Reduce the heat to medium and cook, covered, for 20 minutes, or until the potatoes are tender.
  7. Add the Swiss chard, season with salt and pepper, and cook, covered, until the chard wilts, about 5 minutes.

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