Spicy Moroccan Inspired Soup

I am pretty sure around the world there has been lots of cold and random weather, including Florida..where I am from. Tell me one person who does not like a nice hot bowl of soup on a cold night? No one. That’s what I thought! Here is a recipe for a Moroccan inspired soup. This soup is packed with nutrients, protein and lots of love. Be warned: It is delicious and filling. And make room in the fridge for leftovers.

Spicy Moroccan Inspired Soup

Ingredients:

  1. 1 tablespoon Olive Oil (or other oil)
  2. 2-3 garlic cloves — Or think about this…how much do you like garlic? If you really LOVE it then throw in 4-5, if you only want to smell mildly the next day use 2-3!
  3. 1 sweet onion (diced)
  4. 3-4 celery stalks (diced)
  5. 2 -14 oz. cans of diced or stewed tomatoes — I used one of each. Why? Because that’s all I had.
  6. 6 cups of vegetable stock. (If you are not 100% vegetarian then feel free to use chicken or beef stock!)
  7. 1.5 cups of red lentils (uncooked) — for the sake of a less than satisfying grainy taste in your soup, make sure to rinse and drain those puppies!
  8. 2 handfuls of spinach, kale, chard or any other dark leafy green to throw in at the end
  9. 1 can of your favorite beans — I used chick peas.

Spice up your life!

  1. 1 bay leaf — can be optional if you are making this when you have already gotten home from work and realized you have none and don’t feel like leaving again.
  2. 1 & 1/2 teaspoon of ground cumin or coriander. — the original recipe I modeled this after called for cumin but once again I did not have any so I opted for coriander (which is a major staple in most my meals).
  3. 2-3 teaspoons of chili powder
  4. 1/2 teaspoon of paprika or sweet paprika (to taste)
  5. salt and pepper, as your taste buds feel necessary.

Substitutions:

For the carnivores: add some lamb

Get crazy and be creative with your ingredients! Try a different bean or add an extra vegetable like sweet potato.

And here we go…

Start by mincing the garlic and dicing the onions. Add oil and garlic to a soup pot or whatever you have that holds large liquids. I used a wok since that is what I have. When your nose has alerted you of a lovely garlicy smell, add your diced onions. Saute the onions for about 5 minutes and then add your celery. Saute celery and onions for a few more minutes.

Then add in your spices (bay leaf, coriander/cumin, chili powder, etc). Mix the spices through and saute for a few more minutes. Stir in 2 cans of tomatoes, including their juice, broth and lentils.

Bring to a boil, reduce heat and allow the soup to simmer uncooked for 25-30 minutes. If it is too brothy for you then turn up the heat and allow some of the liquid to bubble away.

Time to eat! Serve with some homemade croutons or some chopped up cilantro!

Also just wanted to point out my trusty kitchen utensils:

Oxford Phonics Mug a.k.a. 1 cup (for measuring) and a spoon which doubles as my tablespoon and teaspoon (not the best plan for baked goods!)

                            

And also the most handsome dog of them all, Ziggle B. Johnson

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