Moroccan Spiced Lentil Soup
Experience the rich, warming flavors of Morocco with this Moroccan Spiced Lentil Soup, a hearty vegan dish brimming with vibrant spices and wholesome ingredients. Perfectly spiced with a blend of cumin, coriander, turmeric, and a hint of cinnamon, this soup offers layers of bold, aromatic flavor. Tender lentils simmer in a savory tomato broth alongside sautéed vegetables, fresh spinach, and bright bursts of cilantro and parsley. Finished with a touch of lemon juice for a tangy kick, this nutritious soup is both comforting and satisfying. Ready in under an hour, it’s ideal for a cozy weeknight dinner or meal prep. Serve it with crusty bread or your favorite grain for a complete, soul-warming meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 4 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dried green or brown lentils
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups fresh spinach
- 2 tablespoons lemon juice
- 0.25 cup, chopped fresh cilantro
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, coriander, turmeric, paprika, cinnamon, and red pepper flakes. Cook for 1 minute until fragrant.
Add the tomato paste and stir it into the vegetables and spices. Cook for another minute.
Rinse the lentils under cold water, then add them to the pot along with the vegetable broth, diced tomatoes, salt, and black pepper.
Bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover the pot, and let it cook for 25–30 minutes, or until the lentils are tender.
Stir in the fresh spinach, allowing it to wilt into the soup, about 1–2 minutes.
Add the lemon juice, chopped cilantro, and parsley, and stir to combine.
Taste the soup and adjust seasoning with additional salt or lemon juice if needed.
Serve hot with crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6490 mg | 282% | |
| Total Carbohydrate | 278.4 g | 101% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 55.7 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 6139 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
