Ingredient Notes
This Moroccan Lentil Soup is vegan just because I’m actually choosy with lamb meat, and I do not suppose this soup could be that nice with beef or rooster. Besides, I made a decision way back that this soup is simply splendidly vegan and that something extra could be nearly an excessive amount of.
After all, I’m not an individual who must quick. Yet, for those who really feel like including lamb to it, simply do it! (after which invite me over to persuade me to make mine with lamb meat sooner or later! :P)
You will want legumes, purple lentils, and chickpeas (garbanzo beans) for this soup. I take advantage of solely dried lentils and chickpeas, not the canned stuff, and I normally go natural as properly as a result of these style higher and the standard is increased as properly.
Root greens are vital right here as properly as a result of they offer the essential flavors to the soup. I add carrots, celery inexperienced stalks, onion, ginger, and garlic.
The spices are important as properly. I like to make use of turmeric, cumin, chili, cinnamon, and black pepper.
These spices mix to create a heat, comfy style that works very well with the chosen legumes and root veggies. Besides that, I add in some acidity with tomato, which additionally thickens the soup, and lemon juice on the finish.
These flavors mixed to create a well-rounded style expertise for this Moroccan Lentil Soup!
