Spicy Moroccan Lentil Soup
Dive into the comforting warmth of Spicy Moroccan Lentil Soup, a bold and flavorful one-pot meal that showcases the vibrant spices of North African cuisine. This hearty soup features a nourishing blend of red and green lentils simmered with aromatic spices like cumin, coriander, turmeric, and warming paprika, enhanced by the kick of optional harissa paste. Loaded with tender vegetables, fresh baby spinach, and a tangy splash of lemon juice, it strikes the perfect balance of spice and zest. Ready in under an hour, this vegan and gluten-free recipe is a satisfying option for weeknight dinners or meal prep. Garnish with a sprinkle of fresh cilantro for a bright, refreshing finish, and serve with crusty bread to soak up every last drop. Perfect for soup lovers seeking a healthy, flavorful twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 cup red lentils, rinsed
- 1 cup green or brown lentils, rinsed
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 2 leaves bay leaves
- 1 tablespoon harissa paste (optional, for extra heat)
- 3 cups baby spinach
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, diced carrots, diced celery, and grated ginger. Cook for another 5 minutes, stirring occasionally.
Add the ground cumin, coriander, turmeric, paprika, and cayenne pepper. Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.
Stir in the rinsed red and green lentils, canned diced tomatoes (with juices), vegetable broth, and bay leaves.
If using, add the harissa paste for extra heat and depth of flavor. Mix well.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
Add the baby spinach to the pot and stir until wilted, about 2 minutes.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasonings if necessary.
Ladle the soup into bowls and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 54.8 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 6187 mg | 132% | |
*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.
