Moroccan influences

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Even though warmer weather has finally arrived, I’m always at the ready to make a bowl of soup.

Soups are an excellent way to work in many of the local vegetables that will soon come into season. Some that jump to mind include spinach and carrots.

My recipe today has Moroccan influences with the use of spices such as ginger, cinnamon and turmeric. this healthy vegetarian soup also includes lentils, brown rice and chick peas.

It’s one of those simple soups that doesn’t require stock or broth, but instead uses just water.

As the season unfolds, you can add countless other vegetables to this tasty potage, and choose a variety of garnishes.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published May 5, 2018. Enjoy!


(Serves 10 -12)
2 Tbsp. (25 ml) olive oil
2 onions, diced
1 Tbsp. (15 ml) fresh ginger minced
½ tsp. (2 ml) ground cinnamon
½ tsp. (2 ml) ground turmeric
1 28 oz. (798 ml) can of diced plum tomatoes
10 cups (2.5 L) of water
1 cup (250 ml) of green lentils (preferably Du Puy)
½ cup (125 ml) brown rice
1 19 oz. (540 ml) can of chick peas, undrained
½ cup (125 ml) chopped cilantro
1/4 cup (50 ml) chopped parsley salt and pepper to taste
1/4 cup (50 ml) fresh lemon juice
Yogurt for garnish (optional)


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In large stock pot, heat olive oil over medium heat. Cook onion until tender.

Add ginger, cinnamon and turmeric. Stir in tomatoes, water, lentils and rice. Cook, stirring occasionally, until lentils and rice are tender.

Add chick peas, cilantro and parsley. Simmer further 5 minutes.

Season with salt and pepper to taste. Stir in lemon juice.

Ladle into bowls and garnish with yogurt if desired.

Options: Include vegetables such as carrots in step 2.

Consider adding 4 cups of chopped spinach in step 4 For a spicy version, add a spoonful of spicy Moroccan chili paste called harissa in step 4.

Other vegetables to be included could be, green beans, zucchini, peppers etc.

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