Moroccan Lentil Soup is a traditional Moroccan recipe for a classic soup of lentils, chickpeas and cannelloni beans in a tomato base with spices, carrots, onions and cloves. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Moroccan Lentil Soup.
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Lentils have been used in North Africa since the time of the Ancient Egyptians and every North African country has its own version of this particular dish. They are variable in their constituents and can be vegetarian or may contain meat (such as the Tunisian Lentil Soup
Add the oil to a large pan and use to fry the onions, garlic and ginger for about 5 minutes, or until the onion is soft. Add the water, along with all the remaining ingredients to the pan and bring to a boil. Continue boiling for 3 minutes then reduce to a simmer and continue cooking for about 80 minutes, until the lentils are soft and the soup has thickened.
Take off the heat and allow to cool then ladle about a third of the soup to a food processor and purée.
Return to the soup bowl, return to the cooker and allow the soup to heat through before serving in warmed soup bowls.
