Chorba- lentil and vegetable soup with Moroccan spices- easy and delicious!

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versentry19 minutes ago4 min read

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Experience the warmth and rich flavors of Moroccan cuisine with this delightful Chorba Lentil and Vegetable Soup. Packed with hearty vegetables, nutritious lentils, and an aromatic blend of Moroccan spices, this easy-to-make soup will transport your taste buds straight to the vibrant streets of Morocco.

Ingredients

🥣 1 bowl (approximately 1 cup, 200g) brown lentils, soaked and pre-boiled generic, no brand
🧅 1/2 onion, finely chopped generic, no brand
🥕 1 small carrot, finely chopped generic, no brand
🌿 1/3 stalk celery, finely chopped generic, no brand
🫚 2 slices ginger, peeled and finely chopped generic, no brand
🫘 1 small handful string beans, topped, tailed, and cut into small pieces generic, no brand
🥬 1 handful white cabbage, stalk removed and cut into small pieces generic, no brand
🥔 2 medium-sized potatoes, peeled and cut into modest pieces generic, no brand
🍅 1 small handful cherry tomatoes, chopped into quarters generic, no brand
🌿 1 small bunch parsley, roughly chopped for garnish generic, no brand
🫒 2-3 tablespoons extra virgin olive oil, plus more for drizzling likely a local Italian brand with a tree logo
🧂 Salt, to taste generic, no brand
🌶️ Black pepper, to taste generic, no brand
🥄 2 tablespoons Chorba spice mix oregano, celery seeds, bay leaf, coriander seeds, nutmeg, and turmeric generic, no brand
🌶️ 1/2 teaspoon chili flakes generic, no brand
💧 3-4 cups water generic, no brand

Instructions

1- Pre-cook Lentils:

Rinse lentils and place them in a saucepan with enough salted water to cover.
Boil for about 30 minutes or until tender. Drain and set aside.

2- Prepare Vegetables:

Finely chop onion, carrot, celery, and ginger.
Prepare string beans, cabbage, and potatoes, and quarter the cherry tomatoes.
Roughly chop parsley for garnish.

3- Sauté Aromatics:

In a yellow-orange ceramic or enameled cast iron cooking pot with a W logo, heat 2-3 tablespoons of extra virgin olive oil over moderate heat.
Add onion, carrot, celery, and ginger.
Sauté for 2-3 minutes until onions are translucent.

4- Season:

Add salt and black pepper to taste.

5- Add Cabbage:

Mix in cabbage, allowing it to sweat for 3-4 minutes.

6- Simmer Initial Vegetables:

Cover and cook on low heat for an additional 4-5 minutes.

7- Add Potatoes, String Beans, and Spices:

Stir in potatoes, string beans, and 2 tablespoons of Chorba spice mix along with chili flakes.

8- Add Water and Simmer:

Pour enough water to cover vegetables.
Bring to boil, reduce to a simmer, and cover for 10 minutes.

9- Add Lentils:

Uncover, mix in pre-cooked lentils.

10- Incorporate Tomatoes and Final Cook:
- Add cherry tomatoes and cook for another 10-15 minutes.

11- Check Potatoes and Thicken:
- Once potatoes are tender, mash half with a fork to thicken the soup.

12- Rest and Serve:
- Let rest for 5 minutes; garnish with parsley, chili flakes, and a drizzle of olive oil.
- Serve hot in a Moroccan-style bowl.

Prep Time: 15-20 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 15 minutes - 1 hour 25 minutes
Servings: 4-6 servings
Calories: ~200-250 calories
Proteins: ~8-10g
Fats: ~7-10g
Carbohydrates: ~30-35g
Equipment: Cooking Pot/Dutch Oven W logo, Cutting Board, Chef's Knife, Vegetable Peeler, Saucepan, Wooden Spoon, Fork, Ladle, Serving Dish, Trivet