Put the lentils and fenugreek seeds into two separate bowls of cold water and allow them to soak overnight, or for at least six hours. When the chicken has marinated, remove the pieces from the ...

It's a slow-cooked delight of tender chicken and lentils, infused with a symphony of Moroccan spices, and served over shredded msemen, a traditional flatbread. This dish is a staple in Moroccan ...

Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant ...

It's brightened with a finishing squeeze of lemon and garnished with sweet chopped dates for true Moroccan flair. Rajat Parr first cooks black lentils with cardamom and ginger for this earthy soup ...

This easy Moroccan-style soup creates a great base ... Tip in the chickpeas or lentils and stir in the water or stock. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Soup season isn't over yet, and if you're looking for a new recipe, you may want to consider this traditional Moroccan soup recipe.

Mujadara is a Middle Eastern dish of lentils and rice topped with crispy fried onions. Andi Oliver uses bulghur wheat instead of rice for a Moroccan twist and serves it with tamarind chicken thighs.

This vegan harira soup is a plant-based twist on the beloved Moroccan classic, loaded with lentils, chickpeas, veggies, rice, and warm spices. Packed with protein, fiber, and vibrant flavors ...

Harira is a traditional Moroccan soup. With subzero temperatures ... and then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, and then ...