Moroccan Lentil Meatball Soup

Soups | Moroccan cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Moroccan Lentil Meatball Soup

Ingredients

Lentils - 10.6 oz
Garlic - 4 cloves
Cilantro - 5 sprigs
Paprika - ½ teaspoon
Ground coriander - ½ teaspoon
Breadcrumbs - 1 tablespoon
Vegetable Oil - 4 tablespoons
Salt - to taste
Onion - 1 head
Tomatoes - 14.1 oz
Baku Tomatoes - 7.1 oz
Sugar - 1 teaspoon

Step by Step guide

Step 1

For the meatballs, combine lentils, 2 cloves of garlic, 2 sprigs of cilantro, paprika, coriander, breadcrumbs, 2 tablespoons of oil, and salt in a blender and blend until smooth. Transfer to a bowl and knead the mixture thoroughly with your hands. Form meatballs the size of walnuts, place them on a parchment-lined baking sheet, and bake in a preheated oven at 392°F for 7 minutes to dry out.

Step 2

Prepare the soup. Dice the onion, cut the Baku tomatoes into wedges, and press 2 cloves of garlic. In a saucepan, heat 2 tablespoons of oil and sauté the onion and garlic until golden. Add the Baku tomatoes and cook for another 3 minutes. Blanch the regular tomatoes and puree them. Add the pureed tomatoes to the soup. Bring the soup to a boil and simmer for 20 minutes. At the end of cooking, add finely chopped cilantro (3 sprigs), sugar, and salt to taste.