Description
This spiced, nourishing, and beautiful Moroccan lentil soup is a hearty dish packed with flavor and nutrients, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 2 medium carrot
- 2 stalks celery
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 cup red lentils
- 6 cups vegetable broth
- 1 can canned diced tomatoes
- 2 cups fresh spinach
- to taste salt
- to taste black pepper
- 1/4 cup fresh cilantro
- 2 tablespoons lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrot, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
- Add the cumin, coriander, turmeric, and paprika to the pot, stirring to combine, and cook for 1 minute until fragrant.
- Add the red lentils, vegetable broth, and canned diced tomatoes to the pot. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the fresh spinach, salt, black pepper, and chopped cilantro. Cook for an additional 5 minutes until the spinach is wilted.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed.
- Serve hot, garnished with additional cilantro if desired.
Notes
- For added spice, include a pinch of cayenne pepper or red pepper flakes.
- This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3
- Fat: 7
- Carbohydrates: 36
- Fiber: 8
- Protein: 10
Keywords: Moroccan lentil soup, healing soup, vegan lentil soup, spiced soup, healthy soup