True Moroccan Lentil Soup
Dive into the comforting warmth of True Moroccan Lentil Soup—a hearty, flavor-packed dish that brings the vibrant taste of North Africa to your table. This protein-rich soup combines earthy lentils with a medley of aromatic spices like cumin, coriander, turmeric, and a hint of cinnamon for an irresistible depth of flavor. Fresh vegetables, crushed tomatoes, and a savory vegetable broth round out the base, while garnishes of cilantro and a squeeze of lemon add a refreshing finish. Ready in just under an hour, this one-pot wonder is perfect for meal prep or cozy weeknight dinners. Plus, it's naturally vegan, gluten-free, and brimming with wholesome nutrition. Whether you're a spice lover or simply seeking a satisfying soup recipe, True Moroccan Lentil Soup is sure to be a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 1 cinnamon stick
- 1 cup crushed tomatoes
- 1.5 cups brown or green lentils, rinsed and drained
- 6 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 2 lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
Add the minced garlic, ground cumin, coriander, paprika, and turmeric. Sauté for an additional 1-2 minutes, stirring constantly, until the spices become fragrant.
Add the cinnamon stick, crushed tomatoes, lentils, vegetable broth, water, and bay leaf. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cover the pot.
Simmer the soup for 30-35 minutes, stirring occasionally, until the lentils are tender but not mushy.
Remove the cinnamon stick and bay leaf from the pot. Season with salt and black pepper, adjusting to taste.
To serve, ladle the soup into bowls and garnish with chopped fresh cilantro (if using). Serve with lemon wedges on the side for a burst of brightness, if desired.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7264 mg | 316% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 52.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5853 mg | 125% | |
*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.
