Moroccan brown lentil


This recipe is compliments of my mom, Sanaa.   One of her favorite things in life is lentil, not only is it filling comfort food it’s also very high in protein.   Hope you enjoy!

Serves 4


1 cup brown lentil
3 tbsp olive oil, reserve tbsp
1 large onion chopped
3 cloves garlic chopped
2 medium chopped tomatoes
2 stalks celery sliced
1 carrot sliced


1 small cubed potato
Salt and pepper to taste
1 tsp cumin
1/2 tsp red pepper flakes (optional)
16 oz chicken broth
4 cloves garlic cloves finely minced
½ tsp coriander
½ bunch cilantro chopped

Wash and pick through the lentils, let soak for 5 minutes, drain.
In a pot heat 2 tbsp olive oil and sauté onion approx 3 minutes till translucent, add garlic and sauté 1 min.  Add lentils, tomatoes, celery, carrots and potato.  Sauté for 3 additional minutes, add spices, chicken stock and water to cover, bring to a boil, 3 minutes.  Cover and simmer till tender approximately 35 minutes (add more water if needed).
While lentils are cooking, in a separate pan add reserved olive oil, add minced garlic, coriander and the fresh cilantro, fry for approximately 2 minutes. be careful not to burn your garlic.  Once soup is cooked add the cilantro/coriander mixture and let sit for about 10 minuets to allow the mixture to infuse the soup. 






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