Hey there Masset Chefs!
Today we are going all the way back to Morocco, precisely in Casablanca. The smell of this soup embalmed the whole house, with its spicy smoke, giving us that feeling of a cozy and warm nest. Usually, people would add some vegetables to it such as carrots and potatoes but this time I just wanted it to be simple while being able to get all the flavors in. This soup is ideal for your balance since lentils contain a significant amount of iron and proteins.
INGREDIENTS
250 g of lamb or beef
350 g of dry lentils (if you get cooked lentils, you can skip step 1)
2 onions
3 tomatoes
2 tablespoons of 7-Herbs and Garlic
3 cloves of garlic
1 tablespoon of Curry-Ous
1 teaspoon of cumin
1 tablespoon of Baaral
3 tablespoons of oil
2 tablespoons of concentrated tomato
Salt and pepper for taste
PREPARATION
Start by washing your dry lentils then put in a saucepan. Add water until it covers the lentils by 3 inches. Cook until tender then drain and reserve.
Clean and cut the meat into very small cubes and marinate with the spices, olive oil and vinegar
Put the oil into a pot and add meat. Avoid this step if you're vegetarian.
Cook medium high for like 4 minutes or until meat starts browning, stirring with a wooden spoon
Dice one onion, and the tomatoes then add to the pot. Stir and cook for 3 minutes uncovered while mixing
In the meantime, dilute the tomato paste in a bowl with 1 1/2 cups of warm water
Once the onion is clear and the tomatoes look all cooked, pour in the tomato paste mixture and let it simmer until the oil starts rising to the top
Add the cooked lentils and cover with 1 liter of water
Cook for about 45 minutes by placing a lid on your pot
By the time is done, the soup should look a little thicker than how it looked 45 minutes earlier. Proceed by blending one onion and the 3 cloves of garlic, then add to the soup along with the cumin and baaral.
It's ready and it's delicious!
Serve warm and as usual, make sure to let us know how it went.
Bon Appetit,
Aby
