Reviewed: Oct. 4, 2008

This was just bean/lentil soup. If you lile bean soup, you will like this. We are not that fond of it...so it was just OK for us. We ate it, but I will not make it again.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Oct. 4, 2008

This is really wonderful soup. I was out of celery so I used celery salt, since some of the reviewers had said the soup needed extra salt anyway. I also added a little cinnamon, per other reviewers advice. I cooked it for about 6 hours on low in my crock pot - it was delicious!

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PROZA

Cooking Level: Expert

Home Town: West Point, Mississippi, USA

Living In: Miami, Florida, USA

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Reviewed: Oct. 3, 2008

I used canned beans even though the amounts didn't match the stated amounts in the recipe exactly. It didn't matter. The soup has a nice amount of heat (spice) and a hearty texture. I also added another clove of garlic and pressed the garlic instead of mincing it. Delicious. (Also, I made it for dinner, but it tasted better the next day, reheated for lunch!)

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 2, 2008

I added a few more cups of water and replaced the garbanzo beans with kidney beans. As suggested by other users, I added more garam masala, cumin powder, and garlic than stated. Because of the extra cups of water I put, I tripled the spices. I couldn't find vegetable stock at the grocery so I used a can of Campbell's Tomato soup, I think next time I'll only use half of it (the tomato flavor was a bit overwhelming). Everyone loved the soup and it's the best Moroccan dish I've made since Harirra & my best soup dish. Thanks a bunch!

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alubortha

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

Great soup! My whole family loved it. I was a bit hesitant when I first added the garam masala- but it was so delicious.

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kathyf

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Reviewed: Sep. 28, 2008

I made this today and just cut the spice down a bit, my husband can't eat spicy foods and it is excellent. We both enjoyed it so much. Plus good for my Ornish reversal diet, I used Pam no olive oil.

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Barbara Y

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Reviewed: Sep. 19, 2008

I'm quite surprised this recipe is called "Moroccan" as the significant ingredients aren't used in Moroccan cooking (my hubster is Moroccan so I know Moroccan cooking). With that said - I altered the recipe as follows: I used brown (aka green) lentils as these are more traditional (and added a handful of red lentils for texture), 1 heaping tablespoon of ginger paste, 1 can of red kidney beans, 1 can northern white beans, 1 can diced tomatoes and 1 can stewed tomatoes. Do NOT use cardamom or garam masala (these are INDIAN spices not Moroccan). I strongly recommend salt/pepper to taste, cumin, and RAS EL HANOUT. Ras el hanout is a classic blend of Moroccan spices - similar to garam masala but different. Ras el hanout varies from one Moroccan to another but generally it's the following spices (usually whole spices all ground together but you can use the ground versions as well): <<< 1 t cumin, 1 t ginger, 1 t salt, 1 t pepper, 1/2 t cinnamon, 1/2 t coriander, 1/2 t allspice, 1/4 t cloves and a pinch of saffron >>> I pressure cooked everything together for about 10 minutes and voila - delicious! Here's a helpful cooking tip: If cooking on the stove (or even the crockpot)- the lentils will cook faster if you do NOT add the salt or tomatoes until the end... salt and the acidity of the tomatoes prevents beans/lentils from softening which will prolong the cooking time. ***UPDATE*** Recipe with Indian spices is good too - make sure to double the spice though.

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Aug. 22, 2008

This was really delicious, but I made a few small changes. First, soak your own beans (I just used garbanzos) and use the soaking water for your soup stock! It is deliciously flavored and full of antioxidants. Next, saute the onion, garlic, ginger, AND ALL the spices. This will enhance their flavor. Also, about the spices, I didn't have garam masala, so I pretty much improvised the entire spice aspect and it was delicious. I used: 1/2 tsp curry, 1/2 tsp turmeric, 1/2 tsp cayenne, 1 tsp cumin, 1/2 tsp cinnamon. With the liquid, I added 3 cardamom pods (cheaper than ground; bought in bulk at farmer's market; no matter what state it's in, don't skip this - it's unique!) and 2 bay leaves. I simmered mine only 45 minutes, but I let it sit longer to let the flavors meld. Also, sprinkle a little salt at the end if you don't use canned ingredients - you'll end up with a more fresh-tasting final dish! I served this over brown rice with toasted, buttered crusty baguette. Comfort food, Moroccan style!

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Mirby

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2008

very good especially the spices!! I was looking every where for garam masala and found it at the last second at Target Super Center!! I was very excited and do not think it would of been as good with out it.

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Rebecca

Cooking Level: Professional

Living In: Daytona Beach, Florida, USA

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Reviewed: Jun. 23, 2008

This had a unique flavor that is good for some variety. It was too spicy for me, but my husband loved it.

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Cheryl

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

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Reviewed: Jun. 1, 2008

We loved this soup, though I must admit we tweaked the spices some to meet our tastes. We pureed all of the soup as well--it had a lovely texture. We served with yogurt sauce and pitas. Yummy!

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Sarah

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 28, 2008

Great soup! I don't use canned beans (I cook up raw ones before hand) so definitely had to add the suggested salt. Other then that this soup is pretty much perfect for a healthy, filling and tasty meal!

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heather joy

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 1, 2008

This was a great soup, an instant favorite. Great with fresh pita bread. Masala, cardomom and cayenne made it great. Chicken stock in place of some of the water jazzed it up, too.

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Dr Dad

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Reviewed: Mar. 17, 2008

More of a dish than a soup - I would serve next time over rice. Fantastic flavors.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 29, 2008

this recipe did not seem complete but we made it as instructed and it was really not very good.

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BusyBusyMom

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

We thought this soup was very good. Ok, it needs a little salt, but what soup doesn't? I also used a can of the fire roasted tomatoes that another reviewer mentioned. It's actually the only canned tomatoes I use b/c I liked the smokey flavor it imparts. I followed the recipe exactly, except added salt to taste. Then I sauteed a bunch of kale in garlic oil and added it to the finished soup. The bright green in the soup really makes it look pretty and helps to pump it up nutritionally.

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La Panadera

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

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Reviewed: Feb. 5, 2008

This was good. My husband really enjoyed it(he loves spice)! I feel like it had more of an Indian taste than Moroccan though probably because of the garam masala(traditionally an Indian spice). The Moroccan recipes I have don't have that spice in them, and do have cinnamon. I will experiment with this some more. Thanks for a good beginning. I like that this soup does not include any boullion or broth. I am trying avoid using those too much in my soups.

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