Moroccan Lentil Soup

Morrocan Lentil Soup

In light of  posting “Tin Hinan” I thought  I would try to make a version of this soup.  It is thick, delicious and has endless variations.

Lentil Soup

2 onions chopped/4 garlic cloves minced/1 teaspoon of fresh ginger, grated/ 8 cups of broth (I used beef broth, but any broth can be used)/1 cup of red lentils (or not) the purpose of the red lentils was to give some texture, but I find it has plenty of that/ 1 BAG of brown lentils/1/2 bag of dried chickpeas/1/2 cup of white beans/1/2 cup of red beans/4-5 fresh tomatoes, chopped/1/2 cup of diced carrots/ 1/2 cup of chopped celery/2 teaspoons of ground cardamom/ 1/2 teaspoon of cayenne powder/ 1 teaspoon of ground cumin/

2 tablespoons of olive oil and a dash of sherry.  Put all raw ingred. in the crockpot on high.  Adjust for more liquid…water or broth.

In a few hours, take out 4 cups and puree.  Add back to the soup with a little dash of sherry, again.

Serve with sour cream or a good goat’s milk yogurt.

Little cholesterol and a lot of fiber.

This soup tastes even better the next day warmed up.  It can be frozen in servings for a long time.

Lady Nyo

Tags: Algeria, Berber 6th Century Queen, Morrocan Lentil Soup, Tin Hinan