Moroccan Lentil Soup
This Moroccan-inspired lentil soup is full of warm spices, tender lentils, and bright lemon for a hearty, comforting vegan meal with big flavor.
Servings: 6 servings
Calories: 229kcal
Equipment
Ingredients
- 3 tablespoons olive oil plus more for serving
- 1 medium red onion diced
- 2 carrots peeled and diced small
- 2 celery stalks diced small
- 4 garlic cloves finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground cinnamon
- 1 cup dried brown lentils rinsed
- 1 cup crushed tomatoes
- 5-6 cups vegetable or chicken stock
- Kosher salt to taste
- Fresh lemon juice to taste
Garnish
- Sumac onions
- Fresh chopped cilantro
- Aleppo pepper
- Extra-virgin olive oil
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened and lightly golden, about 6–8 minutes.
- Build the base: Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another 1-2 minutes, breaking it down into the oil until deep red and slightly caramelized.
- Bloom the spices: Add cumin, coriander, paprika, ginger, turmeric, and cinnamon. Stir constantly for 30–60 seconds until fragrant.
- Simmer the soup: Add lentils, crushed tomatoes, and stock. Bring to a gentle boil, then reduce to a simmer. Cover the pot with a lid, leaving a small opening and continue cooking for 40-45 minutes, until the lentils are tender.
- Season and finish: Season with a good pinch of salt once lentils are tender. Stir in fresh lemon juice to taste.
- Serve: Ladle into bowls and finish with sumac onions, chopped cilantro, a drizzle of olive oil, and a pinch of Aleppo pepper.
Notes
- Build the Flavor: Cook the tomato paste and spices in the oil to deepen their flavor before adding any liquid.
- Simmer Gently: Keep the soup at a steady simmer and taste the lentils as they cook. They should be tender all the way through.
- Add More Liquid, if Needed: Lentils continue to absorb liquid as they cook, so add more stock or water if the soup becomes too thick.
- Finish with Acid: A squeeze of lemon, a splash of vinegar, or tangy sumac onions at the end brighten the warm spices and bring the soup to life.
- Make It Ahead: This soup tastes even better the next day and freezes well. Add a little extra stock when reheating if needed.
Nutrition
Calories: 229kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 898mg | Potassium: 619mg | Fiber: 12g | Sugar: 7g | Vitamin A: 4170IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 4mg