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Bowl of savory Moroccan Lentil Soup garnished with herbs and spices

Savory Moroccan Lentil Soup

A hearty vegan delight combining lentils and aromatic spices in a warm and filling soup, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Moroccan, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 cup lentils (green or brown) Rinse before use
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional) Skip for a milder flavor
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh cilantro or parsley

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions, carrots, celery, and garlic. Cook until the vegetables soften, about 5-7 minutes.
  3. Stir in the cumin, coriander, paprika, and cayenne (if using). Cook for another minute until the spices become fragrant.
  4. Add the lentils, diced tomatoes, and vegetable broth to the pot.
  5. Bring to a boil, then reduce heat and let simmer for about 25-30 minutes, or until the lentils are tender.
  6. Season with salt and pepper to taste.
  7. Serve warm, garnished with fresh cilantro or parsley.

Notes

Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. Can freeze for longer storage. Adjust spices to your taste and consider blending for a creamier texture if desired.