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.

Beet and Bean Burger

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Beet and Bean Burger
This tasty burger never misses the beef and is loaded with nutritious ingredients. Note: This takes some time to prepare and has more than the seven ingredients I usually like to try and stay with.
Burger
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Burger
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Instructions
  1. Heat the oven to 400 F.
  2. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
  3. Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it’s a little beyond al dente. This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.
  4. Heat a teaspoon of olive oil in a skillet over medium-high heat.
  5. Add the onions and a pinch of salt.
  6. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes.
  7. Add the garlic and cook until it is fragrant, about 30 seconds.
  8. Pour in the cider vinegar and continue to simmer until the cider has evaporated. Remove pan from heat and cool.
  9. Process the oats in a food processor until they have reduce to a fine flour. Transfer to a small bowl and set aside.
  10. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top
  11. Pulse in 1second bursts just until the beans are roughly chopped.
  12. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.
  13. When beets are cool, take skins off. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.
  14. Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and mix.
  15. Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for a least 2 hours or overnight.
  16. When ready to cook the burgers, first shape them into burgers. Scoop up about a cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns.
  17. Heat a skillet over medium high heat. Add a few tablespoons of olive oil to coat the bottom of the pan. Transfer the patties to the pan. Cook for 2 minutes, then flip them to the other side. Flip back and cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes. Add a vegan cheese like Vegan Gourmet on top
  18. Serve on buns with lettuce or other fresh greens, tomato and red onion and perhaps Veganese (non-dairy mayonnaise) can be spread on the bun.

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