Moroccan lentil soup (Print Version)
# Ingredients:
01 -
1 clove of garlic.
02 -
250 g green lentils.
03 -
1 onion.
04 -
1 tablespoon of tomato paste.
05 -
2 tablespoons of crushed tomatoes.
06 -
A drizzle of olive oil.
07 -
1 teaspoon of ground cumin.
08 -
1 teaspoon of ground coriander.
09 -
1/2 teaspoon of ground turmeric.
10 -
1 bay leaf.
11 -
Salt and pepper.
12 -
Water.
13 -
A pinch of cayenne pepper (optional).
# Instructions:
01 -
In a pressure cooker, sauté chopped garlic and onion with a generous amount of olive oil. Toss in the crushed tomatoes along with the tomato paste.
02 -
Pour in the lentils, cover them with one and a half times their volume in water, then mix in the spices—cumin, turmeric, coriander, bay leaf, salt, pepper, and a pinch of cayenne if you like it spicy.
03 -
Cook it under pressure over medium heat and count 15 minutes once the cooker starts whistling.
04 -
If you're not using a pressure cooker, cover the lentils with three times their water volume and let them simmer with a lid on for about 25 minutes.
# Notes:
01 -
Two cooking options are available.
02 -
Optional spicy version with cayenne.