Description
Moroccan-Spiced Lentil Soup is a hearty, nourishing, and flavorful soup made with lentils, fresh vegetables, tomatoes, and a fragrant blend of Moroccan spices including cumin, coriander, turmeric, cinnamon, and paprika. This vegan and gluten-free soup offers a warm, comforting meal rich in plant-based protein and fiber, perfect for any season.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper, optional
Legumes & Liquids
- 1½ cups dried brown or green lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
Seasonings & Garnishes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- Heat Olive Oil and Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
- Add Garlic and Spices: Stir in the minced garlic along with cumin, coriander, paprika, turmeric, cinnamon, and optional cayenne pepper. Cook for 30 to 60 seconds until the spices release their aroma, being careful not to burn the garlic.
- Add Lentils, Tomatoes, and Broth: Mix in the lentils, diced tomatoes with their juices, vegetable broth, and diced zucchini. Season with salt and black pepper. Stir well to combine all ingredients evenly.
- Simmer the Soup: Increase the heat to bring the soup mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 30–35 minutes, or until the lentils and vegetables are tender.
- Finish and Adjust Seasoning: Remove the pot from heat. Stir in fresh lemon juice and chopped cilantro or parsley. Taste the soup and adjust salt or spices as desired.
- Serve: Ladle the soup into bowls and serve warm. Optionally, accompany with lemon wedges and crusty bread or flatbread for a complete meal.
Notes
- Red lentils can be used instead of brown or green lentils; however, they cook faster and will yield a softer, creamier texture.
- Add cooked chickpeas to the soup for additional protein and texture variation.
- For a richer and creamier soup, stir in a small amount of coconut milk just before serving.
- This soup pairs wonderfully with warm flatbread, couscous, or a fresh simple salad for a balanced meal.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months for convenient meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Course, Vegetarian, Healthy Recipes
- Method: Stovetop
- Cuisine: Moroccan, North African
