On Sundays I usually go wild in the kitchen, expressing my creativity through healthy, delicious, vegan cooking.
I’ve never written about this before. But today me and my boyfriend were so pleased with the results that I decided to share this lentil soup recipe with you.
So if you are all in to healthy, vegan, simple yet delicious foods, read on.
I don’t have pictures with the intermediate phases of the cooking (cause I didn’t know I was going to write about this) but the process is very easy.
Searching For The Most Delicious, Exotic And Simple Lentil Soup Recipe
I searched the Internet for an exotic, special recipe for the red lentil I just bought in the market yesterday. I’ve found a video recipe of a Romanian whom I think is married to a Morrocan guy (so she has direct access to the Morrocan cuisine.) I’ve followed the recipe about 90% but I played a bit with the quantities and added a few ingredients (thus the Romanian touch 🙂
Lentil Soup Recipe – Ingredients:
- 250g red lentil (I used red, but you can use whatever type you have)
- 2 onions sliced julien
- 2 tomatoes chopped (or tomato paste)
- 4 tablespoons olive oil
- 1 handful parsley
- 5 garlic cloves smashed
- 1 teaspoon coriander (ground in the coffee grinder)
- 1 teaspoon turmeric
- 1 teaspoon cumin (ground in the coffee grinder)
- 1 teaspoon sweet paprika
- 1 teaspoon salt (I used pink Himalayan salt)
- 1 carrot sliced
- 1 small celery sliced
- 1 parsley root sliced
- 1 small red bell pepper sliced
Lentil Soup Recipe – Preparation:
I’ve put the lentils to hydrate for a few hours before cooking them, but you can skip this phase.
- Bring to boil 1,5-2l of water. Use a kettle or a pot and leave it there for when you will need it. I prefer the kettle because it’s way faster.
- Heat oil in a large, non-sticking pot or wok over medium-high heat. Add the onions and stir for a few minutes, carefully so they will not burn.
- Add the garlic and the spices: coriander, turmeric, paprika, cumin, salt and keep stirring. Enjoy the flavours that fill the room.
- Add the tomatoes or the tomato paste and stir until you bring to boil.
- Add the rest of the ingredients: lentil, carrot, red pepper, celery, chopped parsley and parsley root.
- Add aprox. 1,5 l of hot water. Stir gently and leave to boil for 20 minutes to 1 hour depending on what type of lentil you have. The hydrated red one I had was ready in 20 minutes, but I know the green one needs more time to cook. Stir from time to time and check the level of water. If you need to, add more water while it’s boiling. I added around half a litter.
- When all the veggies are cooked, take the pot of the stove and leave it to rest and cool for 10 minutes.
- Then use a hand blender and carefully blend. Be careful so you don’t burn yourself, the soup is still very hot.
Trick: to avoid the liquid splash all over my kitchen I strain the soup and start blending only the solid ingredients. Then when I obtain a puree like composition I add the liquid and stir everything with a big spoon.
Serve in a deep plate or a bowl with a sprinkle of olive oil, lemon juice and for decoration some paprika, cumin and parsley. Enjoy!
If you tried and liked this recipe let me know in the comments bellow. Also I would like to know about your own personal touch that you brought to it.
All my love,
P.S. You can find the original recipe (in Romanian only) on Jamila Cuisine.
P.P.S. I am going to eat another serving of the delicious lentil soup now. As tasty as it is, it’s not very filling 🙂
2 thoughts on “Lentil Soup Recipe: Morrocan Style With A Romanian Touch”
you should take some fried kubbus into consideration. that’s the way they have it in the ME