Moroccan Lentil Soup
I was a little unsure how this would turn out, but I was pleasantly surprised (especially after considering this is a totally vegan dish!). I did make some changes, though. I added one full cup of carrots and one full cup of celery. I used 1 tablespoon of the garam marsala and cumin, 1.5 tablespoons of ground cardamom, and a teaspoon of cayenne pepper. I added two veggie bouillon cubes to the water and a little bit of salt to the batches I pureed. This ended up very thick and hearty (almost a little meaty...my boyfriend commented that it made our apartment smell like chicken curry). Now I am not sure what Moroccan lentil soup is supposed to taste like, but this tasted a lot like Pakistani/Indian daal. Whichever...it was still very very tasty :-)
For the people who did not end up with a great end product, I would check the quality of your spices. If they don't have a strong smell when adding them to the soup, they aren't going to have a strong taste either. For the people who said their cardamom was very expensice, try checking out a Pakistani/Indian grocery store. You can find all these spices in this recipe for less than $6.
2 users found this review helpful
Jul. 10, 2007