Spicy Moroccan Lentil Soup
This Spicy Moroccan Lentil Soup is a vibrant and hearty dish filled with aromatic spices, vegetables, and protein-rich lentils. It brings the warm flavors of North Africa to your table, perfect for a cozy dinner or a nutritious lunch.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Measuring cups
- 1 Measuring spoons
- 1 blender (optional)
Ingredients
- 1 cup 200g lentils, rinsed
- 1 tablespoon 15ml olive oil
- 1 large 150g onion - chopped
- 2 cloves 6g garlic, minced
- 2 medium 200g carrots - diced
- 2 stalks 150g celery - diced
- 1 can 400g diced tomatoes - with juices
- 6 cups 1.5L vegetable broth
- 2 teaspoons 4g ground cumin
- 1 teaspoon 2g ground coriander
- 1 teaspoon 2g smoked paprika
- 1 teaspoon 2g cayenne pepper (or to taste)
- 1/2 teaspoon 3g cinnamon
- Salt and pepper to taste
- 1 tablespoon 15ml lemon juice
- Fresh cilantro for garnish - optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables start to soften.
- Stir in the cumin, coriander, smoked paprika, cayenne pepper, and cinnamon. Cook for an additional minute until fragrant.
- Add the rinsed lentils, diced tomatoes (with juices), and vegetable broth. Bring the mixture to a boil.
- Reduce the heat and let the soup simmer for about 25-30 minutes or until the lentils are tender.
- Once cooked, adjust the seasoning with salt, pepper, and lemon juice. Serve hot, garnished with fresh cilantro if desired.
Notes
For a creamier texture, blend half of the soup and mix it back in.
Feel free to adjust the spice level to your preference by adding more or fewer chilies.
Variations can include adding spinach or kale for an extra nutrient boost.