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Moroccan spiced crab, corn, and lentil soup
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Moroccan Spiced Crab, Corn, and Lentil Soup

Use Golden Door's Moroccan Harari Soup mix to create this crab and corn chowder with lentils instead of potatoes.
Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -10 servings
Author Mimi Holtz

Ingredients

  • 1 package Golden Door Moroccan Harari Soup mix
  • 8 cups organic vegetable or chicken broth
  • 1 1/2 cups lump crab meat
  • 1 1/2 cups fresh corn kernels from 2 large ears of fresh corn on the cob
  • fresh avocado slices for garnish

Instructions

  • Prepare the soup mix according to the directions on the package, but omit the tomato paste.
  • While the soup is simmering, steam the corn until just tender.
  • Cut the corn kernels from the cobs and set aside.
  • When the lentils are tender, fold in the corn kernels and the crab meat.
  • Place over medium heat and simmer for 5 minutes.
  • Garnish with fresh avocado slices.