Description
Moroccan-Spiced Lentil Soup is a hearty and nourishing dish bursting with the vibrant flavors of Moroccan spices. Packed with protein-rich lentils, fresh vegetables, and a fragrant blend of cumin, coriander, turmeric, cinnamon, and paprika, this soup offers a comforting yet healthy meal option perfect for any season.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1½ cups dried brown or green lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 medium zucchini, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup fresh cilantro or parsley, chopped
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Heat the oil: Pour 2 tablespoons of olive oil into a large pot and warm it over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, carrots, and celery to the pot. Cook for 5 to 6 minutes until the vegetables start to soften and release their aroma.
- Add spices and garlic: Stir in the minced garlic along with cumin, coriander, paprika, turmeric, cinnamon, and optional cayenne pepper. Cook for 30 to 60 seconds until the mixture becomes fragrant, enhancing the flavor base.
- Combine lentils and liquids: Mix in the rinsed lentils, diced tomatoes, vegetable broth, diced zucchini, salt, and black pepper. These ingredients create the core body of the soup.
- Bring to boil and simmer: Increase the heat to bring the soup to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes until the lentils are tender.
- Finish with fresh ingredients: Stir in fresh lemon juice and chopped cilantro or parsley to brighten the flavors of the soup just before serving.
- Adjust seasoning and serve: Taste the soup and adjust salt or pepper if needed. Serve the warm soup with lemon wedges and optionally crusty bread for a complete meal.
Notes
- Red lentils can be substituted for brown or green lentils; they cook faster and yield a creamier texture.
- Add cooked chickpeas to increase protein content and add a different texture.
- For extra richness, stir in a small amount of coconut milk just before serving.
- Serve alongside warm flatbread, couscous, or a simple salad for a fuller meal.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months to enjoy later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Course, Vegetarian, Healthy Recipes
- Method: Stovetop
- Cuisine: Moroccan, North African
