Description
This Spicy Moroccan Lentil Soup offers a warm and comforting blend of earthy lentils and vibrant spices like cumin, coriander, paprika, and cayenne. Easy to prepare in just 40 minutes, this flavorful vegetarian soup is perfect for cozy dinners and is garnished with fresh cilantro for a burst of freshness.
Ingredients
Scale
Soup Base
- 1 cup lentils
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can diced tomatoes (about 14.5 oz)
Spices
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Heat the Oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add chopped onion, minced garlic, diced carrot, and diced bell pepper to the pot. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add Lentils and Spices: Stir in 1 cup of lentils along with the cumin, coriander, paprika, and cayenne pepper. Mix well so the spices evenly coat the lentils and vegetables.
- Add Broth and Tomatoes: Pour in 4 cups of vegetable broth and the entire can of diced tomatoes. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and simmer the soup uncovered for 30 minutes, or until the lentils are tender and the flavors are well combined.
- Season to Taste: Season the soup with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the hot soup into bowls and garnish generously with fresh cilantro for a bright, herby finish.
Notes
- Use red or brown lentils depending on availability; adjust cooking times slightly as brown lentils may take a bit longer.
- For a richer flavor, you can add a splash of lemon juice or a dollop of yogurt when serving.
- Adjust cayenne pepper to control the spiciness level to your preference.
- This soup stores well and tastes even better the next day.
- To make the soup thicker, puree a portion with an immersion blender before serving.
