Hello my friends,
Winter is still very much here and I need something warm, something comforting, something that brings sunshine on my table. And I just happen to have the perfect dish!
Here’s my Moroccan lentil and bean soup. Easy to make and so yummy…
Let’s see the recipe, Chef!
Moroccan Lentil and Bean Soup
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Loading...Ingredients
- 150 g green lentils
- 2 tbsp olive oil
- 1 onion
- 1 garlic clove
- 1 tsp curcuma
- 1/2 tsp raz el hanout
- 2 celery stalks
- 1 chicken or vegetable stock cube
- 1 liter water
- 200 g tomato pulp
- 250 g canned white beans
- Salt
- Pepper
- Harissa paste to taste
- A few fresh coriander leaves
Instructions
Rinse the lentils with cold water 2 or 3 times. Set aside.
Heat the oil, add the chopped onion and grated garlic.
Add the curcuma and le ras el hanout. Cook for 2 minutes while stirring.
Add the celery stalks chopped in slices.
Cook for 3-4 minutes at medium/high heat.
Add the rinsed lentils, stock cube, tomato pulp, water and a pinch of salt.
Cook 45 minutes in a large sauce pan.
At the end of cooking, add the rinsed white beans. Cook 5 more minutes.
Season with salt, pepper and harissa paste if you like it.
Add chopped coriander when serving.
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