Description
A hearty, aromatic soup brimming with lentils, vegetables, and Moroccan spices. Packed with plant-based protein and bold flavor, this comforting dish is perfect for weeknight dinners and cozy meal prep.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1 cup crushed tomatoes
- 1 cup dried brown or green lentils, rinsed
- 6 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 tbsp lemon juice (plus wedges for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes until softened.
- Add garlic, cumin, coriander, turmeric, cinnamon, and smoked paprika. Stir for 1 minute until fragrant.
- Stir in crushed tomatoes and cook for 2 minutes. Add lentils and mix to coat.
- Pour in vegetable broth, bring to a boil, then reduce to simmer. Cover and cook for 30–35 minutes until lentils are tender.
- Stir in cilantro, parsley, and lemon juice. Adjust seasoning with salt and pepper.
- Serve hot with optional garnishes: fresh herbs, lemon wedges, olive oil, or chili flakes.
Notes
- Brown or green lentils hold their shape best; red lentils create a softer texture.
- Great with pita bread, couscous, or a cucumber salad.
- Can be frozen up to 3 months or refrigerated for up to 5 days.
- To make in a slow cooker: sauté aromatics first, then cook all ingredients on low 6–7 hrs or high 3–4 hrs.
