Description
Discover the bold and fragrant flavors of Moroccan Lentil Soup, a comforting and nourishing dish that’s ready in just 30 minutes. This hearty soup is packed with tender lentils, aromatic spices, and a touch of citrus, making it a delightful addition to any meal.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (or to taste)
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 bay leaf
– 1 tablespoon freshly squeezed lemon juice
– Salt and black pepper to taste
– Chopped fresh cilantro for garnish
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and sauté for 5 minutes, until translucent.
3. Add the minced garlic and sauté for an additional minute, until fragrant.
4. Stir in the cumin, coriander, paprika, ginger, cinnamon, and cayenne pepper. Cook for 1 minute to toast the spices.
5. Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
7. Remove the bay leaf and stir in the lemon juice. Taste and adjust seasoning with salt and black pepper as needed.
8. Serve the Moroccan Lentil Soup hot, garnished with chopped fresh cilantro.
Notes
– For a creamier soup, blend a portion of the soup with an immersion blender before serving.
– Adjust the amount of cayenne pepper to suit your desired level of spiciness.
– Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan