Moroccan lentil soup is a dream come true for those of us who love spicy, hearty soups. Plus, not only is it vegan and super easy to make, but it is also super nutritious and affordable 🙂
If you are thinking a Moroccan soup might need some unusual and hard-to-get ingredients, do not worry! This recipe needs only pretty common ingredients, with turmeric being perhaps the most exotic, but which can nowadays be found nearly everywhere. All this to say, most likely you already have everything you need!
Sometimes it feels like lentils can take a bit too long to cook, but hopefully you are not deterred by it. If you wish to reduce the cooking time or make it more productive, a little planning goes a long way! First, you can soak the lentils overnight, which will help to soften them a bit and help them cook faster. And second, once you add them to the pot and reduce the heat, the Moroccan lentil soup requires little attention, so you can use this time to prepare something else or do some other small tasks.
One more thing: the Moroccan lentil soup is very hearty! Moreover, it makes you full quickly, so don’t be too generous when serving: small or medium sized portions will go a long way to satiate your appetite.
Ingredients
- 1 white onion: large, finely chopped
- 2 garlic cloves: minced
- 1/4 cup coriander: finely chopped
- 2 cups green lentils
- 1 cup passata
- 4 cups vegetable broth
- 1/2 tsp smoked sweet paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp chili flakes
- Salt & pepper
Instructions
- Wash the green lentils and finely chop the onion, garlic and fresh coriander (do not mix them).
- Add the olive oil to a large pot and fry the onions for 3 to 5 minutes until they are soft. Then, add the garlic and coriander and fry for 30 seconds.
- Add the turmeric, ground cumin, paprika and chili flakes and fry for 30 seconds, then add the passata, lentils, and vegetable broth. Add salt and pepper.
- Bring to a boil and let it simmer uncovered for 4-5 minutes. Then, reduce to medium heat and cover the pot. Simmer for 40 minutes and check regularly: if the soup is getting dry, add some water.
- Once the green lentils get soft, the soup is ready! Serve and garnish with fresh coriander.
Notes
- The recipe is for 6-8 servings.
- Prep time: 5 minutes.
- Cooking time: 50 minutes.
- Soak the lentils overnight if you wish to reduce the cooking time.
Similar recipes
If you like the Moroccan lentil soup, you may also like the following recipes:
- Italian lentil soup
- Tortellini and spinach soup
- Red lentils and coconut soup
- Kidney bean and mushroom soup
- Easy vegetable soup
Moroccan lentil soup
Ingredients
- 1 white onion large, finely chopped
- 2 garlic cloves minced
- ¼ cup fresh coriander finely chopped
- 2 cups green lentils
- 1 cup passata
- 4 cups vegetable broth
- ½ tsp smoked sweet paprika
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp chili flakes
- salt & pepper
Instructions
- Wash the green lentils and chop finely the onion, garlic and fresh coriander.
- Add the olive oil to a large pot and fry the onions for 3 to 5 minutes until they are soft. Then, add the garlic and coriander and fry for 30 seconds.
- Add the turmeric, ground cumin, paprika and chili flakes and fry for 30 seconds, then add the passata, lentils, and vegetable broth. Add salt and pepper.
- Bring to a boil and let it simmer uncovered for 4-5 minutes. Then, reduce to medium heat and cover the pot. Simmer for 40 minutes and check regularly: if the soup is getting dry, add some water.
- Once the green lentils get soft, the soup is ready! Serve and garnish with fresh coriander.
Notes
- Soak the lentils overnight if you wish to reduce the cooking time.