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
Total time: 1 h 5 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

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Ingredients
Preparation
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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

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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!

Our sommeliers suggest

E. Guigal Côtes du Rhône 2023

Rhône Valley, France

The E. Guigal Côtes du Rhône, an aromatic, round white from the Rhône Valley made of Marsanne, Roussanne and Viognier, has enough perfume to keep the spices in this soup company: the cumin, the curry powder, the cinnamon. Its roundness follows the sweetness of the sweet potato, and the lentils have no problem with it. A soup wine for a rainy night! See the product

Saison des Dunes, 6.3%

Microbrasserie St-Pancrace

A dry saison with notes of forest floor, spices and lemon, Saison des Dunes goes wonderfully with my Moroccan sweet potato and lentil soup. Its spices will echo the cumin, coriander and cinnamon, and its dryness will lighten the sweetness of the sweet potato. A steaming bowl, and you are all set. 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!

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