Moroccan lentil soup recipe

I am a huge lover of Moroccan lentil soup. It is a traditional Moroccan meal, named (Lehdes), that is prepared year-round. Lentil soup is a tasty, rich, and creamy lentil soup that will keep you warm this winter while still being healthful! Lentil soup is a popular evening dish in Morocco, and it is typically served with fried fish.

The wonderful part is that it is also quite simple to prepare. Everything goes into the same pan, and all you have to do is wait for the lentils to cook. Still unsure what to put on the table tonight? Then cook this wonderful dish with ingredients you're currently sure have on home.

Ingredients: 

(4 people)

• 400 gr. Blond lentils.
• 1 large tomato, in small cubes.
• One onion, sliced
• 3 garlic cloves, pressed
• 1 teaspoon of tomato purée
• 2 tsp. Parsley, finely chopped
• Some olive oil.
• 1 liter lukewarm water

Spices:

• 1 tsp. Salt
• 1/2 tsp. Ginger Powder
• 1/2 tsp. Turmeric
• 1/2 tsp. Black Pepper
• 1/2 tsp. Paprika Powder
• A little bit of cumin powder
• 1 red pepper. 

Preparation:

1. Heat a little of olive oil in a pan, then add the onions and garlic and cook over medium-high heat.
2. Add the diced tomatoes and tomato paste, stirring thoroughly.
3. Sprinkle with half of the parsley, then add the remaining herbs and toss thoroughly.
4. Spoon in the soaked and scrubbed lentils, then add the water and stir thoroughly.
5. Cover the pan and cook the lehdes for around 30 minutes over medium-high heat.
6. Open the pan occasionally and mix everything thoroughly.  
7. Add the hot pepper and the remaining parsley. 
8. Let the lehdes cook for a further 10 minutes on low heat. 

Serve the lehdes on a large dish with some warm bread so you can soak up the sauce!

Additional tips and tricks:

Is the lehdes somewhat too thick? Pour in additional boiling water, season with salt and pepper, and return the lehdes to a boil.
Want to add more vegetables? Then add them along with the onions and garlic.
Want to add flesh to the lehdes? Then, chop the meat into tiny pieces and cook it with the onions and garlic.
Have you forgotten to soak the lentils overnight? Then, soak the lentils in cold water for at least one hour. 

Normally, it is served on a plate and eaten with bread or just with a spoon. I prefer lehdes to be somewhat thicker than regular soup. However, you can make it more liquid if you like.

BESAHA!