How to Make The Pret a Manger Moroccan Lentil Soup Recipe at Home
Pret a Manger is a casual sandwich shop chain that started in London, England in the 1980s. The franchise crossed the pond in 2000 when the first of many opened in New York. Pret now has over 450 shops worldwide.
Serving up quick sandwiches, salads, and soups, they’re also known for their delicious coffee and snacks. Priding themselves on natural ingredients, one of their signature soups is the Moroccan Lentil. Gluten free and vegan, it’s perfect for everyone.
The version below will fill your kitchen with fabulously fragrant herbs and spices. You’re sure to taste test before it’s off the stove.
How To Make The Pret A Manger Moroccan Lentil Soup Recipe
- servings: 4 to 6
- prep time: 15 minutes
- cook time: 1 hour and 25 minutes
Ingredients
- 3 tablespoons of olive oil
- 2 celery stalks, finely chopped
- 2 medium carrots, diced
- 1 yellow onion, chopped
- 3 garlic cloves, crushed
- 1/4 teaspoon of sea salt
- 3 tablespoons of tomato paste
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- fresh ground pepper
- 1 teaspoon of smoked paprika
- 1-1/2 cups of dried lentils
- 4 cups of vegetable broth
- 2 whole bay leaves
- 1 large potato (preferably russet)
- 1/2 cup of fresh chopped parsley
Directions
- Place the olive oil in a medium pot and heat it. Add the celery, carrots, onion, and salt. Cook until all the vegetables are tender. About 10 minutes.
- Add in the crushed garlic, tomato paste, cumin, coriander, paprika, and lots of fresh pepper. Mix to break up the tomato paste and cook for about one minute.
- Add 4 cups of vegetable broth, the lentils, and 2 bay leaves. Cover with a lid and bring to a boil.
- Once the stock is boiling, add the potatoes and reduce to a low heat to simmer. Leave the lid slightly ajar to release steam. Simmer for about 40 to 50 minutes or until the lentils are nice and tender. Stir occasionally and mix the contents well. If the soup gets too thick, add some water or more broth.
- When the soup is done, remove the 2 bay leaves and add more salt if needed. If you like more spice, feel free to add more coriander and/or cumin. Serve with the fresh parsley on top for garnish.
Nutrition Information (per bowl)
- calories: 230
- fat: 5 grams
- carbohydrates: 36 grams
- fiber: 13 grams
- protein: 10.4 grams
What Are The Different Types Of Lentils?
Though classified as legumes (beans), lentils are actually the seeds of the Lentil plant which is native to North America and Asia. They belong to the same family as green peas and chick peas. There are many varieties of lentils. The most popular and common are:
1. Red Lentils
These are actually more orange in color and tend to turn yellow when cooked. Popular because of its quick cooking time (about 20 minutes), the red lentil is good for soups and makes a great paste.
2. Green and Brown Lentils
Though they are different colors, these two popular lentils are quite similar. The cooking time is the same at between 30 to 40 minutes. They both have a mildly earthy taste and become quite tender when cooked. They are the go to lentils when making soups or stews. Both keep their shape better than the red lentil.
3. Black (Beluga) Lentil
The most flavorful of all the lentils, they are also the highest in fiber and protein. They go great with just about every recipe and keep their shape well. Unfortunately, they are the most difficult to find of all the lentils. So if you find them, stock up.
Do Lentils Cause Gas?
Unfortunately, yes, too many lentils can cause gas. After all, they are beans. The gas is caused by the lentils being so high in fiber. Too much fiber, especially all at once, can cause gas and uncomfortable bloating.
The gas could also be caused if you have a sensitivity to soy or have irritable bowel syndrome. Lentils are such a great source of nutrients, (especially for vegetarians and vegans), that we shouldn’t give up on them over a bit of gas.
One way to cut down on flatulence is to soak the lentils overnight. Also, if your not used to eating them, start slow. Your body will build up a tolerance as time passes.
Moroccan Food, What’s Good?
Moroccan food at its base is all about the spices. Much like Pret’s Lentil soup, some of the world’s richest and flavorful spices are woven naturally into the cuisine. Then pair these spices with techniques and ingredients from each continent, and you get world-known Moroccan cuisine. Here are a few of the most popular dishes you may want to give a try.
1. Chicken Tangine
Tangine is a traditional stew in Morocco. Usually made with lamb or goat meat, it’s loaded with vegetables, including green olives, and covered in garlic, cumin, coriander, ginger, and paprika.
2. Couscous
Perhaps one of the most popular dishes in Moroccan culture. Couscous is a delightful blend of veggies, almonds, and chickpeas, with dashes of cumin, cinnamon, and cumin to give it that extra kick.
3. Harcha
Also known as semolina bread, it’s the Moroccan version of an English muffin. But it has the taste and texture of cornbread. Makes a great bread to dip in your soup.
4. Bessara
This is a tasty dip made from Fava beans. It’s simple to make, but when combined with spices like cumin and cayenne pepper, it packs a flavorful punch.
5. Carrot and Chickpea Salad
This dish sounds basic, but drizzle on the dressing made with mint, garlic, orange juice, and honey and you’ve got a sweet and savory meal.
6. Lamb Stew
Just the name is enough to make any meat lover’s mouth water. Add in carrots, potatoes, chickpeas. Then sprinkle with fresh herbs and spices like parsley and coriander. This stew will soon become one of your Moroccan food favorites.
7. Spiced Fish With Ginger Mash
Take your favorite fish fillet and serve it with a buttery smooth ginger infused mashed sweet potato.
8. Sweet Chermoula
Basically, a glazed, roasted cauliflower. Cover the whole cauliflower with a glaze of honey, garlic, cumin, and paprika. Then just drop it in a pan and roast it in the oven until it’s tender. It’s a simple and delicious as can be.
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