Moroccan lentil soup is a super easy, quick, delicious and healthy soup that is just perfect for those cold winter nights. This is also a great dish to serve your family if you are on a budget while still enjoying a very nutritious meal.
Growing up my mom used to make us this lentil soup and serve it with grilled fish and homemade bread (I will post a recipe soon). For dessert we would have spiced oranges. Cakes, cookies and anything with chocolate was a treat that we could only have once in a while. We walked to school and when we came home we went out and played with our bikes.
I try to do the same with my kids to keep them healthy. But I have to tell you, it is super challenging, especially with Amir. He is a very picky eater who loves TV and video games. If I leave it up to him, he would watch TV all day while eating pizza, mac & cheese, chips and brownies. So I am constantly creating new healthy recipes he will approve, and always keeping his schedule busy with sports and activities. I will keep trying and I urge all the mothers out there to do the same. So together, we can raise a healthy generation.
All right, let’s make this lentil soup!
Prep time: 5 minutes
Cook time: 30 minutes
1 cup of lentils, washed and drained
1 small onion chopped
1/4 cup of olive oil
4 cloves of garlic
1 chicken bouillon
1/4 teaspoon turmeric
1/2 teaspoon of cumin
1/2 cup of tomato sauce
1 tablespoon of tomato paste
1 tablespoon of chopped parsley and cilantro
salt and pepper to taste
4 cups of water
You could just combine all the ingredients except for the cilantro and parsley and cook it until the lentil are done. I like to give this lentil soup a little bit of TLC. So here is my way of making this delicious Moroccan lentil soup.
- 1 cup of lentils, washed and drained
- 1 small onion chopped
- ¼ cup of olive oil
- 4 cloves of garlic
- 1 chicken bouillon
- ¼ teaspoon turmeric
- ½ teaspoon of cumin
- ½ cup of tomato sauce
- 1 tablespoon of tomato paste
- 1 tablespoon of chopped parsley and cilantro
- salt and pepper to taste
- 4 cups of water
- Saute the onion in the ¼ cup of olive oil until they’re tender and almost brown.
- Add the rest of the ingredients except for the parsley and cilantro. Cover the pot and cook for 25 to 30 minutes until the lentils are tender but still have a little of a resistance.
- Stir the parsley and cilantro in the soup and serve hot.