Savory Moroccan Lentil Soup: A Hearty Vegan Delight
Warm your body and soul with a bowl of Moroccan Lentil Soup. This dish combines the earthy flavors of lentils with vibrant spices, making it a nourishing choice for any meal. Packed with protein and fiber, this soup not only satisfies your hunger but also supports a healthy diet. You can enjoy it alone or serve it with crusty bread for a complete experience.
Why Make This Recipe
Moroccan Lentil Soup stands out for its deep, rich flavors and health benefits. Lentils are a great source of plant-based protein, making this recipe perfect for vegans and vegetarians. Plus, the spices add an exotic twist that will transport your taste buds. This soup is easy to prepare and can feed a crowd, making it a great choice for family dinners or meal prep. You could also explore other protein-rich recipes, like High Protein Chicken Salad or Crispy Garlic Chicken Fried Rice.
How to Make Moroccan Lentil Soup
Ingredients:
- 1 cup lentils (green or brown)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, 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)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
Step by Step:
- Heat olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic. Cook until the vegetables soften, about 5-7 minutes.
- Stir in the cumin, coriander, paprika, and cayenne (if using). Cook for another minute until the spices become fragrant.
- Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro or parsley.
How to Serve Moroccan Lentil Soup
You can serve Moroccan Lentil Soup in bowls, garnished with fresh cilantro or parsley. A slice of crusty bread or a side salad pairs wonderfully with this dish, making your meal even more satisfying. Enjoy it hot for the best flavors.
How to Store Moroccan Lentil Soup
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it. Let the soup cool completely before transferring it to freezer-safe containers. You can store it in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it up on the stove.
Tips to Make Moroccan Lentil Soup
- Soaking lentils is not necessary, but rinsing them can help remove any debris.
- Feel free to adjust the spices according to your taste preferences. Adding more cayenne will give it an extra kick.
- For a creamier texture, use an immersion blender to blend a portion of the soup and then stir it back in.
Variation
You can add other vegetables, such as spinach or kale, to boost the nutrition. This soup can also incorporate different proteins, like cooked chicken or chickpeas, if desired.
FAQs
1. Can I use red lentils instead?
Yes, red lentils will work, but they cook faster than green or brown lentils. Adjust the cooking time to about 20 minutes.
2. What if I don’t have vegetable broth?
You can substitute water, but broth adds more flavor. You may want to increase the spices to compensate.
3. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.
Moroccan Lentil Soup
Ingredients
Main ingredients
- 1 cup lentils (green or brown)
- 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) Add for extra heat
- to taste Salt and pepper
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic. Cook until the vegetables soften, about 5-7 minutes.
- Stir in the cumin, coriander, paprika, and cayenne (if using). Cook for another minute until the spices become fragrant.
- Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro or parsley.