Red Lentil Sweet Potato Soup with Moroccan Chermoula

The Polar Vortex is on its way to Chicago….great. But let’s look on the bright side. Cold weather means soup season has arrived! Nothing beats a warm bowl of soup on a frigid day, especially in Chicago. The beautiful thing about soup is that you can cook once and eat for the week – who wouldn’t love this?

Moroccan Chermoula

Would you like chermoula with that? Yes that’s a real thing. Chermoula is a classic Moroccan sauce that is traditionally used to top fish and chicken. I used the sauce to garnish my vegan red lentil soup and it certainly did not disappoint! Bring on the garlic breath.

Moroccan Chermoula

I made a quick tabbouleh (a rendition of this recipe based on what I had available in my kitchen) and some crunchy garbanzo beans to accompany my soup.

Tabbouleh

Crunchy Garbanzo Beans

While you can certainly leave your Red Lentil Sweet Potato Soup chunky, I like to puree about 3/4 of the soup to create a delicious creamy texture that pairs perfectly with the crunch of the garbanzo beans and the tartness of the garlic chermoula. So good.

Moroccan Chermoula

 

Now cozy up in a hundred blankets with wool socks and a cup of tea and turn on an episode of Dancing with the Stars. Or True Detectve. Or Modern Family. And wait for spring…

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