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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
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
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.