SoupMain CourseDinner

Moroccan Lentil Soup

Name: Moroccan Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: moroccan
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 3 clove garlic minced; 1.5 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric powder; 0.5 tsp smoked paprika; 1 cup red lentils rinsed; 1 can diced tomatoes; 6 cup vegetable broth; 3 cup fresh spinach; 0.25 cup fresh cilantro chopped; 0.25 cup fresh parsley chopped; 0.5 pcs lemon juiced; 0.5 tsp salt; 0.25 tsp black pepper

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

VeganVegetarianGluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

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

71%Score

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

Cook’s note:

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.

Storage

Store leftover Moroccan Lentil Soup in an airtight container in the refrigerator.

Reheating

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.