Instant pot Moroccan lentil soup
Today we’re whipping up a delicious Instant pot Moroccan Lentil soup recipe that is not just packed with flavors, but also with protein and fiber.
If you are a fan of creamy lentil soups which have lots of flavors and which are hearty and comforting, I suggest you give this one a try… I promise you won’t be disappointed!
It is going to quickly become your new favorite – especially if you love warm spices! Make a big batch of it and save half for later!
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Notes -
I like cooked kale in soups. But if you want crunch, you can add it later, with coconut milk.
Be sure your lentils aren’t too old. Although lentils don’t “go bad” like a lot of other ingredients, if your lentils are old, they won’t soften properly.
You can use green lentils instead of brown lentils in this recipe.
Cinnamon powder is the main ingredient so don’t skip it.
You can have this soup on its own. My personal favorite is to eat it with rice. But you can eat with warm pita bread, Tandoori roti, or naan and some salads.
If you are planning to meal prep this recipe, I’d recommend storing the portions individually with all the toppings except yogurt in an air-tight container. This stays good for about 4 to 5 days in the fridge. Make sure you are using glass containers so that you can heat them without worrying about plastic!
You can keep it in the fridge for 4 – 5 days and reheat it as you want. You can also freeze this soup. Store it in the size servings you plan to eat. If you want a meal for 1, freeze one portion. That way you’ll only end up thawing what you need.
You can reheat this soup in the microwave or on the stovetop until warm.
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Detailed recipe is on cookingcarnival.com
Delicious Moroccan Lentils - Easy, healthy, and vegan (GF).
Important: Make sure to drain the lentils before you add them to the cooking pot.
How to make Vegan Moroccan Appetizers:
If you are interested in another vegan Moroccan soup (split pea):
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Lentils are served once a week in Morocco. Mostly on a Saturday with a side freshly fried sardines. They are delicious, nutritious, cheap, gluten free, and vegan. I believe that lentils are overlooked in many cuisines, although they are fantastic with so much flavour for very little money. Moroccan lentils are tasty with subtle cumin and paprika taste and a hint of chilli. Honestly I cannot recommend it enough !!!
Ingredients:
Lentils Dry - 400 g
Tomato Puree - 400 g
Grated Onions - 200 g
Olive Oil - 60 ml
Salt - 2 tsp (But adjust to taste)
Cumin - 2 tsp
Paprika - 2 tsp
Ginger - 1 tsp
Turmeric - 1 tsp
Black pepper - 1/2 tsp
Chilli Powder - 1/4 tsp (Optional)
Garlic - 3 Crushed Cloves
Water for Cooking - 1300 ml
Tomato Paste - 2 Tbsp
Water for soaking - 1000 ml
Parsley - 1.5 Tbsp
Cilantro - 1.5 Tbsp
Chapters:
0:00 Intro
0:18 Soaking the lentils
0:32 Preparing the base
1:39 Cooking the lentils
2:22 Serving the lentils
#kuzinawithsimo #lentilsrecipe #lentils
@Kuzina With Simo
[ENG] Moroccan Lentil Soup / العدس على الطريقة المغربية - CookingWithAlia - Episode 462
Today, we're kicking off a new series called The comfort series. I'm going to show you a few of my go to comfort food recipes to make you happy. Let's start this series with this simple and easy recipe Moroccan Lentil Soup!!!
RECIPE:
INGREDIENTS:
250 grams (1 1/4 cups) brown lentils, soaked in water overnight
1 large onion
1 large tomato
3 tablespoons finely chopped parsley
2 teaspoons paprika
Salt and pepper, to taste
3 tablespoons olive oil
1 liter (4 cups) water
DIRECTIONS:
Step 1: Preparing the Ingredients
1- Soak the lentils in water overnight so they become soft and cook easily. Drain them from the water.
2- Cut the top of the tomato then cut into quarters. Grate the pulp of the tomato and discard the skin.
3- Finely chop the parsley.
4- Peel the onion, cut it in half, and finely chop it.
Step2: Cooking the lentils
1- On medium heat, in a large pot, add the olive oil. Once hot, add the chopped onion, grated tomato, and lentils. Mix.
2- Add the chopped parsley and continue mixing.
3- Add the spices: paprika, salt, and pepper.
4- Mix and cook on medium heat for around 10 minutes.
5- Add boiling water to the lentils, cover the pan, and cook for 30 minutes. Stir from time to time.
6- After 30 minutes, taste the sauce and adjust the spices accordingly: salt, pepper, and paprika.
7- Serve hot in a bowl with a piece of bread. Bon Appetit!
Moroccan lentils Recipe - CookingWithAlia - Episode 94
To view written recipe, click here:
Today, we are going to make Lentils the Moroccan way with onion and tomato sauce flavored with cumin. This is a very popular dish in Morocco, especially during winter time, and can be served as an appetizer or main dish. Either way, this is one simple dish to warm you up in the cold!
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
How to Make Lentil Soup - Cozy Winter Recipe! Vegan Friendly
Let's learn how to make a cozy soup perfect for fall and winter - lentil soup or as we call it in Arabic, Shorbat Addis! I partnered with my favorite olive oil brand, Filippo Berio, to bring you this recipe and it won't disappoint. It's the only olive oil I use in my kitchen and it makes all the difference when you use quality ingredients :)
This video is sponsored by Filippo Berio!
INGREDIENTS
2 to 3 tablespoons extra virgin olive oil
1/2 yellow onion, diced
2 teaspoons minced garlic
2/3 cup shaved carrots
1 1/2 cup red lentils
4 cups chicken broth
2 to 3 cups water
1 1/4 teaspoon black pepper
1 teaspoon turmeric
1 to 2 teaspoons cumin, to taste
1 to 2 teaspoons salt, to taste
Red pepper flakes, to taste
Lemon wedges, to squeeze on top
*For the water and broth, you can use only broth too! To make this vegetarian/vegan, use vegetable broth.
Join the family and cook with me!
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How to Make Harira (Moroccan Lentil and Chickpea Soup)
Test cook Becky Hays makes Bridget the ultimate Harira (Moroccan Lentil and Chickpea Soup).
Get the recipe for Harira (Moroccan Lentil and Chickpea Soup):
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