Description
A creamy Moroccan soup made with carrots, red lentils, harissa, ginger, and tahini for a warming, flavorful meal.
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
12 ounces carrots, peeled and sliced into 1/2-inch rounds
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
3 to 4 tablespoons mild harissa paste
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt
3/4 cup dry red lentils
4 cups vegetable broth
1 cup water
3 tablespoons cashew butter or tahini
1 tablespoon fresh lemon juice
Optional toppings: chopped parsley or cilantro, sesame seeds, extra harissa
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onion and carrots. Cook for about 8 minutes.
2. Stir in garlic, ginger, harissa, coriander, and turmeric. Add salt.
3. Mix in lentils and coat with spices. Pour in broth and bring to a boil.
4. Reduce heat, cover, and simmer 35 minutes until tender.
5. Transfer to a blender with water and cashew butter or tahini. Blend until smooth.
6. Return to pot, stir in lemon juice, and adjust seasoning.
7. Serve hot with desired garnishes.
Notes
Use tahini for a nuttier flavor. Increase harissa for more heat. Add a splash of water if reheating.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop and Blender
- Cuisine: Moroccan