Description
A warming, nutrient-rich soup with red lentils, aromatic Moroccan spices, and fresh vegetables that creates a naturally creamy, satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1½ cups red lentils, rinsed
- 6 cups low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lemon juice
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion and cook 5-6 minutes until translucent.
- 2. Add carrots and celery, cook 4-5 minutes until softening.
- 3. Add garlic and ginger, cook 30-60 seconds until fragrant.
- 4. Add all spices and stir constantly for 1 minute until fragrant.
- 5. Add rinsed lentils and stir to combine with vegetables and spices.
- 6. Add broth, tomatoes, bay leaves, salt, and pepper. Bring to a boil.
- 7. Reduce heat to medium-low and simmer partially covered for 20-25 minutes until lentils are soft.
- 8. Remove bay leaves and stir in spinach until wilted.
- 9. Add cilantro and lemon juice, taste and adjust seasoning.
- 10. Let rest 5 minutes before serving.
Notes
Soup thickens as it cools. Add extra broth when reheating if needed. Stores 4 days refrigerated or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 8g
- Sodium: 485mg
- Fat: 5g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 14g