Moroccan Lentil Soup
Warm your soul with this vibrant Moroccan Lentil Soup, a comforting one-pot meal bursting with tender red lentils, aromatic vegetables, and a fragrant blend of cumin, coriander, turmeric, and smoked paprika. This hearty and healthy soup offers a delightful balance of earthy flavors and a hint of citrus, making it perfect for a cozy evening.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 325 kcal
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 2 pcscarrot, diced
- 2 pcscelery stalk, diced
- 3 clovegarlic, minced
- 1.5 tspground cumin
- 1 tspground coriander
- 0.5 tspturmeric powder
- 0.5 tspsmoked paprika
- 1 cupred lentils, rinsed
- 1 candiced tomatoes
- 6 cupvegetable broth
- 3 cupfresh spinach
- 0.5 pcslemon, juiced
- 0.5 tspsalt
- 0.25 tspblack pepper
garnish
- 0.25 cupfresh cilantro, chopped
- 0.25 cupfresh parsley, chopped
Equipment
Dutch oven · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Wooden spoon · Ladle
The method
Step by step
- 1
Finely dice the yellow onion, carrots, and celery into small, uniform pieces to ensure even cooking.
Cook’s note: Uniformly diced vegetables, known as a 'mirepoix', create a balanced flavor base and cook at the same rate.
- 2
Mince the garlic cloves thoroughly.
- 3
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 2 min
Cook’s note: Using a Dutch oven helps distribute heat evenly and prevents sticking.
- 4
Add the diced yellow onion, carrots, and celery to the hot oil.
- 5
Sauté the vegetables, stirring occasionally, until they soften and become translucent, which typically takes 5-7 minutes.
About 7 min
Cook’s note: Don't rush this step; properly softening the aromatics builds the foundation of the soup's flavor.
- 6
Stir in the minced garlic, ground cumin, ground coriander, turmeric powder, and smoked paprika.
- 7
Cook the spices for an additional minute, stirring constantly, until they become fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices, as this can make them bitter. Their aroma should be noticeable but not acrid.
- 8
Add the rinsed red lentils, diced tomatoes (undrained), and vegetable broth to the pot.
Cook’s note: Rinsing lentils removes any dust or debris and can help prevent excessive foam during cooking.
- 9
Bring the mixture to a rolling boil over medium-high heat.
- 10
Reduce the heat to low, cover the pot, and simmer gently for 30 minutes, or until the lentils are tender and have absorbed most of the liquid.
About 30 min
Cook’s note: Stir the soup occasionally during simmering to prevent the lentils from sticking to the bottom of the pot.
- 11
Stir in the fresh spinach, allowing it to wilt into the hot soup for about 2-3 minutes.
About 3 min
Cook’s note: Add spinach at the end to retain its vibrant color and nutritional value.
- 12
Remove the pot from the heat.
- 13
Stir in the freshly squeezed lemon juice, salt, and black pepper.
Cook’s note: The lemon juice brightens the flavors and adds a crucial Moroccan touch. Taste and adjust seasonings as needed, adding more salt or pepper if desired.
- 14
Ladle the hot soup into individual bowls.
- 15
Garnish each serving generously with fresh chopped cilantro and parsley before serving immediately.
Cook’s note: Fresh herbs add a burst of freshness and aroma that complements the rich spices.
Per serving
Nutrition
- Calories
- 324.6kcal
- Protein
- 16.6g
- Carbs
- 47.5g
- Fat
- 8.9g
- Fibre
- 10g
- Sugar
- 8.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This hearty soup is a meal in itself, but it pairs wonderfully with warm crusty bread or a side of couscous. For an extra layer of flavor, consider adding a pinch of saffron threads with the other spices. A dollop of plain yogurt (dairy or non-dairy) can also be a delicious garnish for those who enjoy a creamy contrast.
Store leftover Moroccan Lentil Soup in an airtight container in the refrigerator.
Reheat soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave in a microwave-safe bowl, stirring every minute, until hot.
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