Split-pea and cumin soup from Marrakech

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Today I take you to Marrakech, the red city of the desert, the Mother of all oasis! We went to the fruit and veg’ souk to choose the ingredients for a very typical Marrocan soup in the warm colours of the flag.

Diced vegetables for a stunning mix of colours

Diced vegetables for a stunning mix of colours

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Ingredients list:

  • Split-peas, one cup
  • Water, 5 cups
  • Carrots, 2 diced
  • Red onions, 2 diced
  • Cumin, 3 Tbsp
  • Parsley , chopped to taste
  • Lemon, ½ squeezed
  • Salt and pepper
  • Bay leaves, 2

 

First wash and chop all the vegetables.

Then melt the onions in a pan (with lid) and 1 tbsp of olive oil. Cook until brownish.

Add the well rinsed split-peas, the diced carrots and churn all into the hot oil for a few minutes.

Add the cumin and the bay leaf with the 5 cups of water.

Season with pepper and a little salt ( I prefer to add the rest of the salt at the end).

Leave on a medium heat for 45 min to one hour. Remove the bay leaves. Check the tenderness of the split-peas and carrots. Serve with parsley and lemon juice . Add salt or water if necessary.

Good food is a journey in itself, it bears a story, it stirs your soul. It takes you away and back…

Enjoy !

 

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2 responses to “Split-pea and cumin soup from Marrakech

  1. le retour de Marrakech est grandiose bisous

    Anne-Laure Comte Envoy? de mon portable

    Le 24 oct. 2016 ? 13:29, travels around my kitchen <comment-reply@wordpress.com> a ?crit :

    TAMK posted: ” Today I take you to Marrakech, the red city of the desert, the Mother of all oasis! We went to the fruit and veg’ souk to choose the ingredients for a very typical Marrocan soup in the warm colours of the flag. Ingredients list: Split-“

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