Moroccan Yellow Pea Soup
The scents of Morocco, made with ingredients from Quebec!
Preparation
30 minutes
Cooking
45 minutes
Yield
6
Key ingredient(s) in this recipe
- 30 ml (2 tbsp) olive oil
- 1 medium onion, chopped
-
3 stalks celery, chopped
-
3 medium carrots, chopped
- 4 cloves garlic, finely chopped
- 30 ml (2 tbsp) curry powder
-
10 ml (2 tsp) paprika
- 2.5 ml (½ tsp) cinnamon
- 2 L (8 cups) vegetable broth
- 796-ml (28-oz) can diced tomatoes
- 125 ml (½ cup) brown lentils
-
250 ml (1 cup) split yellow peas (see Fun Fact)
- To taste, 125 ml to 250 ml (½ cup to 1 cup) dates, chopped
- 100 g (about ÂĽ of a standard box) spaghetti, broken into pieces
- Salt and pepper to taste
-
1 bunch fresh parsley, finely chopped
- 1In a large pot over medium-high heat, sauté the onion, celery, carrots, and garlic in oil for about 5 minutes. Add the spices and continue cooking for 1 to 2 minutes.
- 2Add the broth, tomatoes, lentils, split yellow peas, and dates, and bring to a boil. Simmer for 20–25 minutes.
- 3Add the spaghetti, then simmer according to the package directions (about 10 minutes).
- 4Serve topped with fresh parsley.
The split yellow peas found on store shelves often come from Manitoba. We like them because they don’t require soaking. If you want a 100% Quebec alternative, you can opt for whole yellow peas. To prepare them, soak them for 8 hours, then cook them for 1 hour over medium heat.
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