How to Make Moroccan Lentil Soup
Step #1: Place your quartered bell pepper on a baking sheet and place under your oven’s broiler for 3-5 minutes on high, turning once or twice. Once roasted, remove from oven and chop. I headed to the fridge and pantry and pulled out lentils, garlic, carrots, an onion, a yellow pepper, and some Moroccan spices (nutmeg, cumin, coriander, allspice, ginger, cayenne, and cinnamon). Into a pot went some oil, garlic, carrots, and onion, while the yellow pepper went under the broiler. After adding the roasted pepper, lentils, and spices, I boiled the mixture with water, simmered until the lentils were mushy and the carrots tender, then used an immersion blender to purée it into a creamy roasted yellow pepper soup. Step #2: Meanwhile, heat a 3-quart or larger Dutch oven over medium-high heat and add your oil. Sauté garlic for 30 seconds or until fragrant, then add your carrots and onion. Let cook for 3-4 minutes or until onions are translucent. Add the chopped roasted bell pepper to the mixture. Step #3: Stir in your lentils and Moroccan spices and stir to combine. Let cook for 60 seconds, stirring occasionally, to toast the spices. Step #4: Add your water and bring the contents to a boil. Let boil for 2-3 minutes, then reduce the heat to low and simmer, covered, for 20-25 minutes or until lentils are very soft (they may break out of their skins). Check the lentils about 15 minutes in to see if they need more water. Step #5: Using an immersion blender (or a regular blender), purée the contents until creamy and smooth. You may need to add more water to get this to the right consistency – you want it to be a soup, not refried lentils! To reheat, thaw overnight in the freezer if frozen. Warm on the stove over medium heat, stirring occasionally, or microwave in 1-2 minute increments until hot.
