Moroccan lentil soup with yogurt and chilli-fried onions from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant by Diana Henry

  • celery
  • coriander leaves
  • ground cinnamon
  • ground coriander
  • ground cumin
  • red lentils
  • onions
  • canned tomatoes
  • Greek yogurt
  • ras-el-hanout
  • chicken stock
  • red chillies

  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Clog on April 26, 2023

    Straightforward, quick, excellent texture and combination of flavours. A real winner in our household.

  • TrishaCP on February 19, 2022

    Even without the chile onions (we added harissa to taste), we really liked this soup. I thought the combination of spices was wonderful.

  • L.Nightshade on February 26, 2019

    I’m on a bit of a lentil soup binge, and this one sounded good to me. It is good, eminently edible and comforting, but I’m still on a search for something that excites me a bit more. My ras el hanout is homemade, and perhaps it wasn’t quite the right combination, or didn’t have enough heat. Those blends can be so different. I liked the chile-fried onions, but I wish they had been crispy onions, I would have liked a little bit of crunch. This all sounds very negative; I’m being too critical. It was good, I’d eat it again, but I’d continue my search before I’d make it again.

  • NikkiPixie on January 21, 2014

    REALLY good. Definitely do the chilli-fried onions and yoghurt, these take an already fabulous soup to even greater heights.

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