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September 2019

Crockpot Recipes

Preserving Recipes

Dried Fig Jam

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Moroccan Lentil Soup Recipe

Moroccan Lentil Soup recipe and other crockpot recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Moroccan Lentil Soup recipe  PDF



2 tbsps broth
2 med onions sliced
28 ozs tomatoes
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp saffron threads crushed
1/2 c cilantro chopped
1 c lentils rinsed
1/2 c wheat berries
6 c vegetable broth or water
15 ozs garbanzo beans, canned rinsed and drained
1/4 c fatfree egg substitute
2 lemons
2 tsps salt
1 tsp pepper

In soup pot, saute onions in 2 tbsp. broth until softened. In blender or food processor, combine tomatoes with their juice, spices and cliantro. Puree until fairly smooth. Add to onions. Simmer covered 5 minutes. Add lentils, wheat berries and broth or water. Cover tightly. If using crockpot, set on medieum heat 8 10 hours, or low heat overnight. On stove, simmer until wheat is tender, about 1 1/2 hours. About 15 minutes before serving, add garbanzos. About 10 minutes before serving, beat egg with juice of one lemon. Reduce heat to simmer stir egg mi ture into soup until forms strands. Season with salt and pepper. To serve, squeeze juice of remaining lemon into soup bowls before ladling in soup.

Moroccan Lentil Soup recipe and other crockpot recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
361 people have voted
Last Reviewed on 2019-09-18



Wednesday, Sep 18 2019 Download & Print Moroccan Lentil Soup recipe  PDF   Crockpot recipes RSS   Thumsb up

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3 ea Med size yellow crook neck Squash (about 3/4 lb) 2 tb Butter 1 ea Onion, small 2 ea Garlic cloves 2 ea Tomatoes, peeled and amp chopped 1 cn Corn, whole kernal (10oz) 1/2 ts Salt 2 tb Chopped green chile 1/4 ts Oregano 1/2 ts Ground cumin 1/4 ts Ground black pepper 1 c Light cream 1/4 ts Tabasco sauce 3 oz Cream cheese, cubed In a heavy skillet, melt butter and saute the onion and garlic over medium heat for five minutes. Cut the squash into one quarter inch thick round slices and saute for another five minutes. Add the tomatoes, corn and spi...

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