Description
Whip up a comforting and flavorful Moroccan Lentil Soup. This easy recipe is packed with wholesome ingredients and aromatic spices, making it a perfect weeknight meal. Simple to make, delightfully nourishing.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ¼ teaspoon turmeric
- Pinch of cayenne pepper (optional)
- 1 cup brown or green lentils, rinsed and drained
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 tablespoons fresh lemon juice
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Add garlic, cumin, coriander, ginger, turmeric, and cayenne (if using). Cook for 1 minute until fragrant.
- 3. Stir in rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
- 4. Season with salt and black pepper to taste.
- 5. Stir in fresh lemon juice just before serving.
- 6. Ladle into bowls and garnish with fresh cilantro or parsley.
Notes
Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed. For longer storage, freeze in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 6g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g