Are you ready for a comfort food classic with a kick? This Spicy Moroccan Lentil Soup is your new go-to for cozy nights in.
Packed with protein-rich lentils and a medley of spices, this soup is not just a meal; it’s a flavor party in a bowl! Plus, it’s super easy and quick to make—just a bit of chopping and some simmering, and you’re golden. It’s vegan, so perfect for all my plant-based pals, and you can totally customize the spice level based on your taste. Whether you’re having a chill night or need a meal prep option, this recipe has your back.
Let’s dive into how to make this tasty and nutritious soup that your future self will thank you for!
Serving and Pairing Suggestions
Serve this Spicy Moroccan Lentil Soup hot, topped with some fresh cilantro or parsley for that pop of flavor. Pair it with warm, crusty bread or serve it alongside a fresh Mediterranean Quinoa Salad for a wholesome meal.
If you’re feeling extra adventurous, whip up some Homemade Naan to dip right in—yum! Don’t miss out on complementing your meal with a refreshing drink like Pineapple Smoothie or Roasted Red Pepper Hummus on the side.
Tips and Notes
- Bold Spices: Adjust the spices as per your preference—you can totally dial up or down the heat!
- Texture Check: If you prefer a smoother soup, blend part of it with an immersion blender.
- Storage Friendly: This soup keeps well in the fridge for up to a week. It also freezes beautifully for those busy days ahead!
This is your chance to whip up something that’s funky, fresh, and packed with flavor. Give this recipe a go and share the love! Explore more exciting dishes on the blog that make eating healthy way fun.
Spicy Moroccan Lentil Soup
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.