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Moroccan Spiced Red Lentil Soup
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots and cook for 3 minutes until the onion softens.
  • Stir in the minced garlic along with the cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until the spices become fragrant.
  • Add the rinsed red lentils, vegetable broth, and diced tomatoes with their liquid. Bring the mixture to a boil.
  • Reduce the heat to a simmer and cook uncovered for 15 to 18 minutes, stirring occasionally, until the lentils are tender.
  • Remove the pot from the heat. Stir in the lemon juice and season with salt and pepper. Ladle into bowls and top with chopped cilantro.

Notes

If the soup thickens too much after sitting, stir in a splash of broth when reheating. The cinnamon and lemon balance each other, so taste before adding extra spices. Leftovers keep well in the fridge for three days and reheat smoothly on the stove.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Cutting Board, Knife