Moroccan Lentil Soup is a beloved dish in Moroccan Jewish households, especially during Tisha B’Av, a day of fasting and reflection. This simple yet hearty soup is rich in flavor and history, making it not only a comfort food but also a dish filled with cultural and spiritual significance. In this article, we’ll dive into the tradition of Moroccan lentil soup, its ingredients, and why it has been cherished for generations.
What is Moroccan Lentil Soup?
Moroccan lentil soup is a warm, flavorful soup made from basic yet aromatic ingredients like lentils, tomatoes, onions, cilantro, turmeric, and olive oil. It’s often served during Jewish holidays like Tisha B’Av, where it’s traditionally eaten as part of the Hada meal, a pre-fast meal. The soup is both nourishing and symbolic, representing the simplicity and resilience of the Jewish people, and is a perfect example of Moroccan Jewish cuisine.
While the Moroccan lentil soup recipe is relatively simple, the depth of flavor comes from the careful combination of fresh ingredients and spices. The turmeric gives the soup a warm, earthy flavor, while the lentils provide a satisfying texture. The soup is enjoyed as part of a larger meal that brings family together, creating a sense of warmth and community.
The Tradition and Tisha B’Av
Moroccan Jewish cuisine is rich with history and tradition, and Moroccan lentil soup is a prime example of how food reflects cultural practices. This soup is often prepared on Tisha B’Av, the 9th of Av, which marks the destruction of the First and Second Temples in Jerusalem. During this solemn day of fasting and mourning, the soup serves as a way to connect with the past while preparing the body for the fast.
The Hada meal (the pre-fast meal) traditionally includes Moroccan lentil soup. This is a meal that is both simple and meaningful, offering sustenance while keeping in line with the theme of the day. My mother often shared that, during Tisha B’Av, the soup is eaten with a flat Arab bread or focaccia bread, which is symbolic of mourning. The Arabic word “sarra” is derived from the Hebrew word “Tsarra,” which means “sorrow” or “pain.” This connection between bread and mourning reflects the sadness of the day, but also the resilience of the Jewish people. I can’t help but wonder if the Hebrew word “Tsarra” (plural “tsarrot”) might even be the root of the English word “sorrow.”
Ingredients in This Lentil Soup
A key feature of Moroccan lentil soup is its simplicity. The ingredients used in the soup are both common and easily accessible but come together to create something extraordinary. Here’s what you’ll need to make this traditional dish:
- Lentils: The main ingredient in this soup. Lentils are a great source of protein, making this soup both nutritious and filling.
- Tomatoes: Fresh tomatoes add a burst of color and flavor to the soup.
- Onion: The onion adds a depth of flavor and slight sweetness when sautéed.
- Cilantro: This herb brings a fresh, bright note to the soup, balancing the rich flavors of the other ingredients.
- Turmeric: This spice gives the soup its signature warm color and earthy flavor, and it also has anti-inflammatory properties.
- Olive Oil: Used to sauté the onions and add richness to the soup.
- Salt: To taste, bringing all the flavors together.
- Water: The base for the soup, ensuring the lentils are properly cooked and the soup maintains the right consistency.
How to Make Moroccan Lentil Soup
Making Moroccan lentil soup is quite easy and doesn’t take a lot of time. Here’s a step-by-step guide to preparing this dish:
- Soak the Lentils: If you haven’t soaked the lentils overnight, be sure to soak them for at least 1 hour before cooking to soften them.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and fragrant.
- Combine the Ingredients: Add the soaked lentils, diced tomatoes, chopped cilantro, turmeric, and olive oil to the pot.
- Add Water: Pour in 6 cups of water, or enough to cover the ingredients by about an inch. Bring to a boil, then reduce the heat to a simmer.
- Simmer: Let the soup simmer for 30-40 minutes, or until the lentils are tender.
- Season and Serve: Add salt to taste and serve the soup warm, often accompanied by flat bread or focaccia.
Why Moroccan Lentil Soup is Perfect for Tisha B’Av
Tisha B’Av is a time for introspection, fasting, and mourning. The Moroccan lentil soup holds deep significance as it is traditionally consumed before the fast begins. The dish is not only nutritious and simple, but it also evokes the solemnity of the occasion. The bread that accompanies the soup, especially the flat Arab bread or focaccia bread, adds to the sense of mourning. As my mother has shared, the word “sarra” – a deformation of the Hebrew “Tsarra” – highlights the connection between food and grief. The symbolism of bread and lentils during Tisha B’Av reminds us of both the sorrow of the day and the strength to move forward.
Conclusion
Moroccan Lentil Soup is more than just a delicious dish; it’s a meaningful part of the Jewish tradition, particularly during Tisha B’Av. The combination of lentils, turmeric, tomatoes, and cilantro creates a flavorful and hearty soup that not only nourishes the body but also connects us to the past. The tradition of pairing it with flat bread or focaccia is a reminder of the sorrow of the day, and the symbolism embedded in each ingredient adds depth to the experience.
Whether you are preparing it for Tisha B’Av or simply looking for a comforting meal, Moroccan lentil soup is sure to become a favorite in your kitchen. The rich flavors, symbolic meaning, and cultural significance make this soup a true gem of Moroccan Jewish cuisine.
Moroccan Lentil Soup for Tisha B’Av (Hada Tradition)
DESCRIPTION
INGREDIENTS
- 1 cup dry lentils
- 1 medium size tomato (peeled and diced)
- 1 small onion (peeled and diced)
- ⅓ cup finely chopped cilantro
- ⅓ tsp turmeric
- salt to taste
- 2 tbsp olive oil
- 6 cups water (enough to cover ingredients)
INSTRUCTIONS
- Soak the Lentils: If you haven’t soaked the lentils overnight, soak them for 1 hour before cooking to soften them.
- Prepare the Soup Base: In a large pot, combine the soaked lentils, diced tomato, chopped onion, cilantro, turmeric, and olive oil.
- Add Water: Pour in 6 cups of water, or enough to cover the ingredients by about an inch. Bring the mixture to a boil, then immediately reduce the heat to a simmer.
- Simmer: Let the soup simmer for about 30-40 minutes, or until the lentils are tender.
- Season: Add salt to taste.
