Its a Moroccan soup alright, but with an Indian influence. If you ever got down to noticing, the variety and species of lentils and pulses India has, I doubt any other country enjoys. Within India itself different states have different local dals n pulses, that you may not see in the supermarkets in the cities. Its amazing how till day I discover new ones, and the excitement to bring it home and prepare it is unparalleled.
I’ve been craving a hearty comforting all in one soup for a couple of days now. Moroccan was kinda on my mind, I pretty much had all the ingredients at home too, as for the lentils … I wanted to use these 2 dals we didn’t use often and I thought would be perfect for a slow cooker. So I soaked them the night before cuz the are they kind that need that hydration. And the next day was just throwing everything together in a heavy based pot and letting it simmer. I mean seriously this cannot be easier ! A soup/stew thats super healthy, utterly delicious, oil free and literally effortless. It ticks all the boxes for me.
- note – you could substitute with lentils and beans of your choice
1/2 cup Horse Gram – ( Kulthi Dal )
1/2 cup Dew Beans / Moth Beans – ( Matki / Mat beans )
5 cloves garlic chopped
1 onion chopped
1-2 sticks celery ( depending on the size ) chopped
1 large carrot big cubes
1 sweet potato big cubes
1/2 red pepper big cubes
1/2 bunch spinach whole leaves
1 tsp garam masala
1 tsp cinnamon powder
1 tsp paprika
1 tsp roasted jeera
salt to taste
1 litre vegetable o chicken broth
Red chillis , fried onion, mint leaves to garnish
This has got to be the easiest recipe ever.
The lentils Horse Gram and Dew Beans need to be soaked over night. Cover well with water in a big pot as they will double in size.
In a heavy based pan, add all the ingredients except the garnish and spinach in a pot, give it a good stir and slow cook for 2 hours. Check it every now and then stirring and adding water if needed. Adjust the spices and salt to taste. When you see the lentils have cooked and are soft … here’s a trick to make the stew nice and thick … take 2 ladle falls out and grind to a smooth paste.
Return to the remaining stew and add the spinach and cook for 5 more mins. Turn of heat, serve in a dish with come hearty bread or eat just as is. Garnish with some red chillies, fried onions and mint leave. A squeeze of fresh Lime works too.