Moroccan Lentil Soup

DSC_0001photos in this post courtesy of An Unrefined Vegan

After my sister in law made this soup for our family one night, I fell in love with it! This is a variation on her recipe. I could make this hearty and comforting dish weekly (and sometimes do). It’s simple and bursting with vibrant and fresh flavors. You can cook it up on the stove top or throw everything in the slow cooker and let it simmer all day. Either way is easy and delicious, especially when you have good company.

Moroccan Lentil Soup

  • 2 large onions, chopped
  • 2 large carrots, diced
  • 3 cloves garlic, minced
  • 1 heaped t. ground coriander
  • 2 heaped t. ground cumin
  • 1 t. turmeric
  • 1 t. smoked paprika
  • 1 t. cinnamon
  • 1 t. dried ginger
  • 1 t. sea salt
  • 1/2 t. ground black pepper
  • 6 -8 C. vegetable broth (I used 6 in the pictured recipe, but sometimes increase it for a less stew like soup)
  • 1 28 oz can crushed tomatoes
  • 2 C. dry red lentils, rinsed and picked over
  • 1/2 C. chopped parsley
  • 1/2 C. chopped cilantro
  • Juice of one lemon

Method: Water saute the onion, carrot and garlic. Add seasonings when onion is translucent and saute for a few minutes more. Add all other ingredients except last 3 and simmer on stove-top for 30 minutes in large saucepan or in crock-pot on low for 6-8 hours. For texture variation you can pulse it a few times with a stick blender. Add lemon, parsley and cilantro just before serving. For extra brightness, squeeze an additional slice of lemon over each bowl.


About these ads


Filed under Soups and Stews, Vegan

104 responses to “Moroccan Lentil Soup

  1. Dave

    Thanks for a great treat Somer! I had a taste from Mom and then I had to make it. Used fire roasted tomatoes and 3 drops of liquid smoke (can’t find roasted Paprika) and I’m on my second bowl. No wonder you make this so often. Can’t wait to try more of your recipies now that I’m a seasoned Chef ;-). Stay warm…..

  2. Marsha

    I’ve made a variation on this, and it’s DELICIOUS. Lentils with 2 kinds of beans, and I use BBQ beans for the flavor, a can of fire-roasted tomatoes, similar herbs to your Moroccan lentil soup. Absolutely can’t stop eating it. In fact, I decided today to make something else. Is it a nutrition problem to just eat the same thing over and over? Of course I have salads, fruits, nibble on raw veggies, oatmeal.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s