Moroccan Lentil Beans Soup

There’s something incredibly comforting about a bowl of Moroccan Lentil Beans Soup. Imagine a chilly winter evening when you return home after a long day, and the first thing that greets you is the rich aroma of spices wafting through your kitchen. That’s the magic of this soup! The blend of hearty ingredients creates a warm embrace that wards off the cold. Each spoonful is a reminder of the vibrant flavors of Moroccan cuisine, making it not just a meal but an experience. I’ve often found myself making this soup when hosting friends or simply when I need a little pick-me-up. It’s perfect for gatherings or a cozy night in, and it’s quick enough for a weeknight dinner. This soup is more than food; it’s a connection to culture and warmth that brings people together.

Essential Ingredients for Moroccan Lentil Beans Soup

Gathering the right ingredients is essential for creating a delicious Moroccan Lentil Beans Soup. Each element brings its unique flavor and texture, making the final dish unforgettable. From the earthy lentils to the fresh herbs, let’s explore what makes these ingredients so special.

• 2 tablespoons olive oil: Provides a rich base for sautéing and enhances the overall flavor.
• 1 large yellow onion, finely diced: Adds sweetness and depth to the soup.
• 1/2 red pepper: A pop of color and sweetness that complements the onions.
• 3 cloves garlic, minced: Brings an aromatic flavor that elevates the dish.
• 1/2 cup fresh parsley, chopped: Offers a fresh, vibrant flavor and a hint of brightness.
• 1/2 cup fresh cilantro, chopped: Adds a burst of freshness that is signature to Moroccan cuisine.
• 1/2 teaspoon ground cumin seeds: Provides a warm, earthy flavor that is essential to Moroccan dishes.
• 1 teaspoon paprika: Contributes a sweet and smoky flavor.
• 1/2 teaspoon turmeric: Adds warmth and a beautiful golden color.
• 1 1/2 cups brown lentils: The star of the dish, lending protein and heartiness; green lentils can also be used.
• 1 1/2 cups crushed canned tomatoes: Brings acidity and sweetness, enriching the soup’s flavor.
• 1 1/2 cups unsalted vegetable broth: The liquid base that carries all the flavors together.
• 1 teaspoon kosher salt: Enhances all the flavors beautifully.
• 1/4 cup quinoa: Adds texture and works as a hearty grain in the soup.
• 1/2 cup canned chickpeas, washed and drained: Adds creaminess and additional protein.
• 1/2 cup navy beans, washed and drained: Complements the lentils and adds to the heartiness.

Cooking Method for Moroccan Lentil Beans Soup

Making Moroccan Lentil Beans Soup is a delightful process that fills your kitchen with enticing aromas. The steps are straightforward, making it accessible for any cook. Let’s dive into the cooking process!

1. Heat a large pot over medium-high heat and add in the olive oil. Once the oil shimmers, you know it’s ready. It should take about a minute or so. This step forms the flavor base for your soup.
2. Add in the onions and red pepper. Sauté over medium heat with a pinch of salt until the vegetables soften, which might take around 5 to 7 minutes. You’re looking for the onions to become translucent and tender.
3. At this point, add the garlic and keep sautéing for another minute until the mixture is really fragrant. The garlic should be golden but not browned, as burnt garlic can turn bitter.
4. Add the spices: cumin, paprika, and turmeric, and sauté for a few seconds to bring out the flavors. You should smell the spices awakening, and they should cling beautifully to the onion mixture.
5. Now, add 1/4 cup each of the chopped parsley and cilantro. Stir them into the mixture, ensuring they’re well incorporated.
6. Next, add in your lentils. Mix them in and sauté for another 30 seconds. They should be well coated with the oil and spices.
7. Add the crushed canned tomatoes and vegetable broth. Season the soup with salt, adjusting to your taste. You should see the vibrant colors coming together.
8. Place the lid on the pot and wait for the mixture to come to a boil. This step is crucial, so keep an eye on it!
9. Once it comes to a boil, lower the heat to medium-low and allow the lentils to fully cook. This can take anywhere from 45 minutes to an hour depending on the type of lentils you’re using. Stir occasionally and ensure nothing is sticking to the bottom of the pot.
10. Halfway through cooking, add the quinoa. Let it cook with the lentils for the remaining 20 minutes or so until everything is tender and well combined.
11. Once the lentils are cooked and tender, gently add the chickpeas and navy beans. Allow them to simmer in the soup for about 3 minutes. They just need to heat through.
12. When the soup is done, turn off the heat. Taste and adjust the seasoning, then throw in the remaining chopped parsley and cilantro for freshness.
13. Add a squeeze of lemon before serving. Enjoy this hearty soup with loved ones!

Helpful Notes about Moroccan Lentil Beans Soup

When it comes to making Moroccan Lentil Beans Soup, a few tips can help enhance your cooking experience. Here are some important notes to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave until warmed through.
• Freezing: This soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container. It can last up to three months in the freezer.
• Pairing: This soup pairs wonderfully with crusty bread or a light salad. Consider serving it with a side of couscous for a hearty meal.
• Spice level: Adjust the spices according to your taste. If you like it spicy, add a pinch of cayenne pepper or some chopped chili.
• Ingredient variations: Feel free to add other vegetables like carrots or zucchini for extra nutrition. You can also use canned beans for convenience.
• Fresh herbs: Fresh herbs should be added at the end of the cooking process to retain their flavor and color.

What to Pair With Moroccan Lentil Beans Soup

Pairing Moroccan Lentil Beans Soup with the right sides can elevate your dining experience. Here are a few suggestions:

• Crusty Bread: A warm, crusty baguette or sourdough bread is perfect for dipping into the soup.
• Salads: A light green salad with a vinaigrette dressing balances the richness of the soup. Consider using mixed greens or a classic Caesar salad.
• Couscous: Fluffy couscous served alongside the soup makes for a hearty and comforting meal.
• Rice: Serve with a side of fluffy rice to soak up the delicious broth. Brown rice can add a nutty flavor.
• Seasonal Pairings: This soup is perfect for winter gatherings and can be a warm dish for Ramadan if you wish to celebrate with friends and family.
• Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently on the stovetop to preserve flavor.

FAQ

Conclusion

In conclusion, Moroccan Lentil Beans Soup is a heartwarming, nutritious dish that brings together the rich flavors of spices and wholesome ingredients. It’s not just a recipe; it’s a way to enjoy comfort food that nourishes the body and soul. I encourage you to try this recipe tonight. You won’t be disappointed, and your taste buds will thank you for this delightful experience.

Moroccan Lentil Beans Soup

The ultimate comfort food, Moroccan Lentil Beans Soup is perfect for chilly nights. Packed with hearty lentils, aromatic spices, and fresh herbs, this easy weeknight dinner will warm you from the inside out. Make it tonight and enjoy a bowl of goodness!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Moroccan

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 large yellow onion
• 1/2 cup red pepper
• 3 cloves garlic
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/2 teaspoon ground cumin seeds
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 1/2 cups brown lentils
• 1 1/2 cups crushed canned tomatoes
• 1 1/2 cups unsalted vegetable broth
• 1 teaspoon kosher salt
• 1/4 cup quinoa
• 1/2 cup canned chickpeas
• 1/2 cup navy beans

Equipment

• Large Pot
• Saucepan
• Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Heat a large pot over medium-high heat and add in the olive oil. Once the oil shimmers, you know it's ready. It should take about a minute or so. This step forms the flavor base for your soup.
2. Add in the onions and red pepper. Sauté over medium heat with a pinch of salt until the vegetables soften, which might take around 5 to 7 minutes. You’re looking for the onions to become translucent and tender.
3. At this point, add the garlic and keep sautéing for another minute until the mixture is really fragrant. The garlic should be golden but not browned, as burnt garlic can turn bitter.
4. Add the spices: cumin, paprika, and turmeric, and sauté for a few seconds to bring out the flavors. You should smell the spices awakening, and they should cling beautifully to the onion mixture.
5. Now, add 1/4 cup each of the chopped parsley and cilantro. Stir them into the mixture, ensuring they’re well incorporated.
6. Next, add in your lentils. Mix them in and sauté for another 30 seconds. They should be well coated with the oil and spices.
7. Add the crushed canned tomatoes and vegetable broth. Season the soup with salt, adjusting to your taste. You should see the vibrant colors coming together.
8. Place the lid on the pot and wait for the mixture to come to a boil. This step is crucial, so keep an eye on it!
9. Once it comes to a boil, lower the heat to medium-low and allow the lentils to fully cook. This can take anywhere from 45 minutes to an hour depending on the type of lentils you’re using. Stir occasionally and ensure nothing is sticking to the bottom of the pot.
10. Halfway through cooking, add the quinoa. Let it cook with the lentils for the remaining 20 minutes or so until everything is tender and well combined.
11. Once the lentils are cooked and tender, gently add the chickpeas and navy beans. Allow them to simmer in the soup for about 3 minutes. They just need to heat through.
12. When the soup is done, turn off the heat. Taste and adjust the seasoning, then throw in the remaining chopped parsley and cilantro for freshness.
13. Add a squeeze of lemon before serving. Enjoy this hearty soup with loved ones!

Notes

• Tip 1: Use quinoa instead of barley to make this Harira Soup gluten-free.
• Tip 2: Choose any type of lentil you prefer, adjusting the cooking time accordingly.
• Tip 3: Adjust the amount of vegetable broth to make a thicker or thinner soup.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.