Moroccan Lentil Soup
Delicious and Tasty Vegan Moroccan lentil soup recipe with red lentils, vegetables, and potato. Full of flavors with rich spices that make this a perfect comforting soup recipe.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
- 1 tbsp olive oil optional
- 1/2 red onion
- 1 carrot
- 1 white potato
- 2 garlic cloves
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground ginger
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1/2 cup dry red lentils
- 400 g canned diced tomatoes
- 3 cups vegetable broth
- fresh parsley or coriander for garnishing optional
Cut vegetables into small same-size pieces.
Heat the oil in a large pot. ( for oil-free version just use a splash of water instead ). Add chopped onions, celery, and carrot, and saute in medium-high heat for 3-5 minutes until everything softens slightly.
Season with the spices, salt, and pepper and cook for another few minutes so that spices combine well with vegetables.
Add canned tomatoes, vegetable broth, and minced garlic. Bring the soup to a boil, cover and reduce to simmer for 15 minutes.
After 15 minutes add chopped potatoes. ( I recommend adding potatoes later as it cooks so much faster than lentils and carrots and otherwise comes too soft and mushy ).
Let the soup simmer for another 15 minutes in medium-high heat.
For optional garnishes, add some fresh parsley or fresh coriander on top.