It is almost as if you can taste the history in the food. It is the National Soup of Morocco. Served at night at sundown to break the Ramadan Fast. However it is also served at special occasions like weddings.
There are lots of different ways to make it, some recipes includes lamb, others like this one are vegetarian . I have made mine with beans and chickpeas and as I had an abundance of zucchinis, I added those as well. I made an eggplant dip and served that as a dollop on top.
200 grams of canned chickpeas
200 grams of du puy lentils
3 celery sticks
1/2 cup of extra virgin oil
2 spanish onions, diced
1 tablespoon of grated fresh ginger
1 tablespoon of cumin
1 large pinch of saffron threads
1/2 tablespoon of smoked paprika
1 large chill, finely sliced
3 bay leaves
2 cans of diced tomatoes
1 tablespoons of plain flour (this can be easily be exchanged for gluten free)
2 cups of water
1 lemon, juiced
1/2 bunch of fresh parsely
1/2 bunch of fresh coriander
1 cup of boiled rice
1 litre of vegetable stock
2 teaspoons of Maldon salt
1 teaspoon of black pepper
Wash lentils thoroughly. Heat oil in a large soup pot and sauté onion, garlic, diced zucchini, celery, bay leaves and ginger until soft.
Add 3 cups of stock and add chickpeas, lentils and tomatoes during the cooking process.
Add all the spices,chilli, salt, pepper and the rest of the stock and cook for another 15 mins. Mix flour and water and lemon juice together and add to soup with parsley and coriander stir constantly and simmer for for 30 mins. Add cooked rice.
Garnish with Eggplant dip and serve with crusty bread. (Eggplant dip recipe to follow) I hope you enjoy it!Share on Facebook