John Myers
Moroccan Vegetable Soup with Red Lentils
The perfect moroccan vegetable soup with red lentils recipe with a picture and simple step-by-step instructions.
- 1 Can Tomatoes
- 250 g Lentils red
- 1 Bowl Soup vegetables
- 1 piece Leek
- 6 piece Peeled waxy potatoes
- 1 piece Onion
- 20 g Fresh ginger
- 2 tsp Ras el Hanout
- 1 tsp Paprika
- Pepper salt
- Rapeseed oil
- Vegetable broth
- Peel the ginger, cut the onion and the vegetables into small pieces.
- Sauté ginger and onion in rapeseed oil. Then add the vegetables, salt and pepper.
- Then add a can of chopped tomatoes and season with paprika and Ras el Hanout.
- Add some vegetable stock and bring to the boil. Then add the red lentils and let everything simmer. Depending on how firm everything should be, let it simmer for about 30 – 45 minutes, stir again and again and add the broth if necessary.
- The soup smells wonderfully of the spices. The Ras el Hanout (Schubeck) spice mixture consists of: coriander, cumin, cardamom, cinnamon, pepper, anise, chilli, turmeric, paprika, ginger, garlic, cloves, star anise, nutmeg, rose petals, black cumin, lavender flowers, grains of paradise – and that’s how it tastes you too, of course you can also use another similar mixture of spices. I seasoned carefully, you can also season the freshly cooked soup, but I think it’s just right.
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