Hearty soups , Main dishes , Vegetarian dishes

Moroccan soup with sweet potato and lentils

Name: Moroccan soup with sweet potato and lentils
Prep time: 30 min
Cook time: 35 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 6 tablespoons olive oil; 1 cup celery (with leaves), diced; 1 cup carrots, diced; 3 cups sweet potatoes (about 2 medium), peeled and diced; 1 red onion, finely chopped; 5 garlic cloves, finely chopped; 1 1/2 cups cauliflower, cut into small florets; 1 cup finely chopped fresh parsley; 1 1/2 teaspoon ground coriander; 1 1/2 teaspoon cumin; 1 teaspoon curry powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; 4 pinches nutmeg; 10 cups vegetable broth; 540ml cooked lentils, well rinsed and drained; 3 cups (142g) baby spinach; Salt and pepper from the mill

Preparation 30 min
Cooking 35 min
Servings 6 to 8
Freezing Absolutely

This Moroccan soup with sweet potato and lentils is both scented and spicy, but above all, well balanced. The sweet taste of the sweet potato will bring a different side and the spices will bind everything perfectly. It’s good, it’s comforting, I’m hungry.

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Ingredients

6 tablespoons olive oil
1 cup celery (with leaves), diced
1 cup carrots, diced
3 cups sweet potatoes (about 2 medium), peeled and diced
1 red onion, finely chopped
5 garlic cloves, finely chopped
1 1/2 cups cauliflower, cut into small florets
1 cup finely chopped fresh parsley
1 1/2 teaspoon ground coriander
1 1/2 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
4 pinches nutmeg
10 cups vegetable broth
540ml cooked lentils, well rinsed and drained
3 cups (142g) baby spinach
Salt and pepper from the mill

Preparation

In a very large saucepan over medium heat, add olive oil followed by vegetables, spices and fresh parsley. Season with salt and pepper generously. Cook for 12 minutes, stirring. Add oil as needed.
Add the vegetable broth and scrape the bottom to get all the flavours. Season with salt and pepper to taste. Bring to a boil, reduce to low heat and cover. Simmer for about 30 minutes, stirring occasionally, until potatoes are just tender.
Add the lentils and spinach then stir. Continue cooking for 2 minutes, stirring. Serve hot with Naan bread!

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To help you make this recipe

Our sommeliers suggest

Château Mas Neuf Compostelle cuvée 2015

Did I already told you that I like white wines from south of France? To discover them, I invite you to taste the Château Mas Neuf Compostelle, made of Roussanne and Viognier. The nose offers a broad bouquet, catchy and all in length. We note the flowers, ripe pears and notes of roasted nuts due to its passage in barrels of... Yquem! The palate is round, almost creamy while balancing with a touch of freshness in the end. Located on the way to Compostela, I invite you to a wine novena in agreement with this Moroccan soup! See the product

Doppelbock, Vrooden, 8.5%

With notes of caramel, roasted grains, grapes, figs and dates, this strong German brunette will come to create a complementary agreement with the recipe. The notes of raisins and dried fruits will be enjoyed with sweet potato and carrots, but also curry and cinnamon. Lightly toast your naan bread to find the roasted notes of the beer. Whether with a sip of soup or a mouthful of naan, this beer will offer you two different agreements, but that will be one, once all mixed! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Château Mas Neuf Compostelle cuvée 2015

Doppelbock, Vrooden, 8.5%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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