Moroccan Lentil Soup
Maroccan Lentil Soup (Lehdes) is a delicious, thick and creamy lentil soup that will keep you nice and warm in the winter and it is also healthy! In Moroccan cuisine, lehdes is often prepared for dinner and served fried fish. The nice thing is that it is also super easy to prepare.
Ingredients for Lentil Soup:
For 6 persons:
- 6 cups - 1,4l vegetable stock or chicken stock
- 2 cups water
- 9 oz - 250 g cauliflower, chopped
- 5 oz -140g lentils
- 1 can (28 oz - 800g) diced tomatoes
- 2 onion, chopped
- 5 carots, chopped
- 4 cloves garlic, minced
- 2 tbs tomato paste
- 1 package (10 oz 250g) frozen chopped spinach, thawed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tspground turmeric
- ¼ tsp ground cinnamon
- 1 handful chopped fresh cilantro
- 2 tablespoons lemon juice
- 2 tbsp olive oil
- Salt & Black Pepper
How to make Lentil Soup:
Heat the olive oil in a large soup pot over medium heat.
Add onions and carrots and cook, stirring occasionally, until softened.
Stir in garlic and cook for 30 seconds.
Add cumin, coriander, turmeric and cinnamon; cook, stirring, until fragrant, about 1 minute.
Add stock, water, lentils, tomatoes, cauliflower and tomato paste and bring to a boil.
Reduce heat and simmer, covered, stirring occasionally, until the lentils are tender but not mushy, about 45 min.
Stir in spinach and cook until wilted, 5 minutes
Season with pepper and salt.
Just before serving, stir in cilantro and lemon juice.