Moroccan Red Lentil Soup

 

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I decided to make Moroccan Red Lentil Soup the other day. Lentil soup is comforting, simple, and easy to throw together with just few ingredients. You can make a big pot of it in about thirty minutes, which will then last all week. Its hearty and filling enough to last you to the next meal, but it’s also one of the healthiest dishes you can put on the table. It’s made with red lentils, onions, tomatoes, garlic and spiced with coriander, cumin, turmeric, paprika, red pepper flakes and touch of cinnamon. I also like adding a squeeze of lemon at the very end to brighten the flavors. This soup is high in protein and fiber, very healthy and delicious. Red lentils require a cooking time of 10 to 40 minutes, depending on the variety—mine were done in about 15 mins. I often pair lentil soup with crusty bread and top it with more red pepper flakes, fresh parsley, lemon zest and some sumac.

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Moroccan Red Lentil

  • Servings: 6-8
  • Time: 30 min
  • Difficulty: easy
  • Print

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Pinch of red pepper flakes
  • Pinch of nutmeg
  • salt and pepper to taste
  • 48 oz (~ 7 cups) vegetable or chicken broth (more or less as needed)
  • 1 can 15 ounces crushed tomatoes
  • 2 cups dried red lentils, picked over, washed, and rinsed
  • Juice of 1 lemon or to taste (note: if you are not sure that you like that much lemon juice, start with a little bit and add more to taste)
  • 1/4 cup fresh parsley or cilantro (or both), chopped

Directions:

  1. In a large pot, heat olive oil over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Add coriander, cumin, paprika, turmeric, cinnamon, nutmeg and red pepper flakes, and cook for another minute.
  3. Add crushed tomatoes. Whisk in vegetable stock, and bring to a boil. Stir in lentils, reduce heat and simmer until lentils are tender. Note: Red lentils require a cooking time of 10-40 minutes, depending on the variety.
  4. Stir in lemon juice, parsley and cilantro; season with salt and pepper, to taste.
  5. Serve with more red pepper flakes, grated lemon zest or sumac if desired.

 

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23 thoughts on “Moroccan Red Lentil Soup

  1. This is such a great way for me to try some different Moroccan spices! Meat is so much riskier. My family might not like the cinnamon and nutmeg, but that’s okay. I can just keep the soup all to myself!

    • The best part about soup is that you can always adjust to your taste. You can use less spices or omit them as long as it taste good to you:) this is just to inspire people to try something new. I alway adjust recipes to my liking. Olga xx

  2. I just got back from Morocco and thoroughly enjoyed the food. The hubby and I were obsessed with the tagine and couscous dishes so we never got around to trying the lentil soup. I’m definitely going to have to give this one a try.

    • Trip to Morocco sounds amazing! I love tagine and couscous dishes as well. hope you give this one a try:) it’s one of my favorite soups, not sure if it’s authentic but taste really good:)

  3. Here I come awwwwww this looks fabulous!! I will be making this soup over the weekend very likely, still have red lentils and no excuses at this stage. Lovely recipe Olga xx

  4. I’m making this for din tomorrow. It sounds delicious, but you don’t say how much lemon juice to add, so I’m adding 1 tablespoon.

    • I used a juice of 1 lemon, but if you are not sure that you would like that much lemon juice, start with 1-2 tablespoons and then adjust to taste. i adjusted the recipe as well. Thanks for letting me know! I missed it… Hope you like it as much as I did! Thanks for stopping by Adrienne! Olga x

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