Description

This Moroccan Lentil Soup is a hearty, aromatic dish featuring warming spices, tender lentils, and robust vegetables. Naturally vegan and gluten-free, it’s nourishing, packed with fiber and protein, and perfect for chilly evenings. Easy to prepare and deeply flavorful, this soup makes a delicious main course or a satisfying side.

Ingredients

Lentils & Legumes

1 1/2 cups brown or green lentils, rinsed and drained

Vegetables

1 large onion, finely chopped
3 garlic cloves, minced
2 large carrots, diced
2 celery stalks, diced
1 medium red bell pepper, chopped
1 (14 oz) can diced tomatoes (with juices)

Spices & Seasonings

1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

Liquids & Others

6 cups vegetable broth
2 tablespoons olive oil
2 tablespoons tomato paste
2 tablespoons freshly squeezed lemon juice
Fresh cilantro or parsley, chopped (for garnish)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes until translucent, then add garlic, carrots, celery, and bell pepper. Cook, stirring often, for another 5 minutes, until the vegetables start to soften.
Add Spices: Add cumin, coriander, smoked paprika, turmeric, cinnamon, ginger, and red pepper flakes to the pot. Stir well, allowing the spices to toast for about 1 minute and become fragrant.
Combine Lentils and Tomatoes: Stir in the lentils, diced tomatoes (with their juices), and tomato paste. Mix thoroughly to coat the lentils and vegetables with the spices.
Pour Broth & Simmer: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 30-35 minutes, or until the lentils are tender and the flavors meld.
Finish & Adjust Seasoning: Stir in the lemon juice. Season with salt and pepper to taste. For a slightly creamy texture, use an immersion blender to puree a portion of the soup directly in the pot (optional).
Serve: Ladle the hot soup into bowls and garnish with freshly chopped cilantro or parsley. Serve warm, with crusty bread or over rice if desired.

Notes

For a thinner soup, add extra broth or water as desired.
For added richness, drizzle with a bit of olive oil or swirl in vegan yogurt before serving.
Soup stores well; flavors deepen after a day, making it great for meal prep.
Swap or add vegetables such as spinach, kale, or sweet potatoes for variety.