Wednesday, September 18, 2013

Moroccan lentil soup

Moroccan soup is a tasty soup made from lentils what have a few common ingredients with the Indian lentil soup. In Arabic World people eat lentil soup during Ramadan month, when they are fasting during the day, but it can be a delicious dinner for a hot summer day or for a cold autumn day.

Ingredients :

200 gr lentil
1 large onion, peeled and diced
1 large carrot, cut in small dice

1 big tomato diced
2 clove garlic, crushed
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin

1 teaspoon salt
pinch of saffron threads (optional, but a desirable addition)

a little pinch of cayenne pepper or red chili flakes
half lemon juice
1 vegetables stock
parsley to taste

1. Fry the onion and carrot in 3 tablespoon oil for 4 minutes, then sprinkle with paprika and ground pepper.

2. Add the garlic and the  diced tomato, sprinkle it with ginger, cumin, cinnamon, cayenne pepper and salt.

3. Add the lentils, stir it well, pour 400 ml water into the pan, add the stock, cover the pan with a lid and cook it for 40-60 minutes on medium heat, or  until the lentils are ready cooked(soft).

4. Sprinkle the soup with parsley, pour the lemon juice and add more salt to taste.



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