Name: Moroccan Lentil Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 6-8
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 3 carrots, peeled and diced; 3 celery stalks, diced; 4 garlic cloves, minced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper (adjust to taste); 2 cups red lentils, rinsed and drained; 1 can (14 oz) diced tomatoes; 8 cups vegetable or chicken broth; 1 bunch fresh cilantro, chopped (reserve some for garnish); 1 lemon, cut into wedges for serving

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the spices

Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1-2 minutes until the spices are toasted and fragrant, stirring constantly to prevent burning.
Cook the lentils

Add the rinsed lentils, diced tomatoes with their juice, and broth to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25-30 minutes, stirring occasionally, until the lentils are tender.
Blend for texture (optional)

For a creamier texture, use an immersion blender to partially blend the soup, or transfer about one-third of the soup to a blender, purée, and return to the pot. This step is optional but creates a nice texture variation.
Add fresh herbs

Stir in most of the chopped cilantro, reserving some for garnish. Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
Serve and garnish

Ladle the hot soup into bowls. Garnish with the reserved cilantro and serve with lemon wedges for squeezing over the soup just before eating.

Moroccan Lentil Soup

Ingredients

Instructions

Nutritional Information