We’re so excited to be virtually re-visiting Morocco with kids this week!I For those of you who are just joining here, our family is starting a weekly Family Explorers Dinner Club for the month of May in which we’re studying 4 countries we’ve recently visited with our 4 kids. You can find all the details HERE, as well as a quick, dinnertime- and kid-friendly GUIDE to learning about Morocco with kids.
We decided to do our dinner on Sunday night so we could test out a recipe for Moroccan lentil soup to share with you guys. I hope it helps set the mood as you have your own global learning dinner this week!
Weeknight Vegetarian: Moroccan Lentil Soup
Adapted from Panning the Globe
Note: The recipe as written makes a good bit of soup – more than enough for our family 6 for dinner plus the next day’s lunch. I’m sharing it this way because it keeps well in both the fridge and freezer, but feel free to half it if you have a smaller group or don’t want leftovers.
4 T olive oil
2 medium onions, diced
4 stalks celery, diced
2 large carrots, diced
6-7 cloves garlic, minced
1 t ground ginger
2 t ground turmeric
2 t ground cinnamon
1 t ground paprika
2 t ground cumin
1 t ground coriander
1/2 t ground nutmeg
1/4 t ground cloves
2 cups dry black lentils
9 cups vegetable broth
1 28oz can of whole plum tomatoes
1 cup cilantro, chopped
2 cans chickpeas, drained and rinsed
Salt to taste (about 1-2 teaspoons)
- In large pot or Dutch oven, warm oil and saute onions until translucent.
- Add celery, carrots, and garlic and cook over medium-low heat until they’ve softened (about 5 minutes).
- Add all the spices and cook to toast them while continuously stirring for 2 minutes.
- Pour in lentils, broth, and tomatoes. Stir and let simmer, uncovered, for about 30-40 minutes until lentils are soft and soup is creamy.
- Add in cilantro and chickpeas and cook for 5 more minutes to meld flavors.
- Add salt to taste. Eat with Moroccan flat bread and couscous.