Moroccan Spiced Lentil Soup

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4
  • About This Recipe

    “This is fast and healthy!”

    Ingredients

  • 7cupshot water
  • 1 1/2 cupsdried brown lentils
  • 3cupschopped onions
  • 2teaspoonsinstant beef bouillon
  • 1 1/2 teaspoonscumin
  • 3/4 teaspoonsugar
  • 1/2 teaspoonsalt
  • 1/2 teaspooncinnamon
  • 1/4 teaspoonallspice
  • 1/4 teaspoonground red pepper(optional)
  • Directions

  • In Dutch oven, bring water to a boil.
  • Add lentils; return to a boil.
  • Reduce heat; simmer 10 minutes.
  • Meanwhile, spray large nonstick skillet with nonstick cooking spray.
  • Heat over Medium-High heat until hot.
  • Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.
  • Add onions to lentils.
  • If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions.
  • Add to lentil mixture.
  • Stir in all remaining ingredients.
  • Cover: cook 20 minutes.
  • Reviews

  • “Easy simple recipe, very tasty.I added some celery. Nice combination of spices.”

  • “This was excellent!I made a few revisions, though:1)I soaked the lentils for about 20-30 minutes2)I didn’t measure the spices, and eliminated the sugar.3)I sauteed the garlic with the onions4)Added 1 can of chickpeas.Thanks for the tip on adding lentil water to the skillet with the onions.Not only did it add great flavor, it also made cleanup a snap!Served with warm bread – delicious!”

  • “This was an excellent dish. Only one thing, I found it took longer than 10 mins to soften the lentils before adding the onion. I think I will soak the lentils for several hours prior to cooking next time.”

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