Moroccan Lentil Soup

The lentils in this Moroccan Lentil Soup recipe are cooked down to a soft, creamy texture and they absorb the rich flavors of the broth and spices to give that melt-in-the-mouth moment. It’s naturally vegan and packed with protein, a great choice for a balanced, plant-based meal.

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Course: Soup

Cuisine: American, Moroccan

Keyword: lentil soup, lentil tomato soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 324kcal

Ingredients

1 & ½ cup Red lentil
14 oz Tomatoes Canned
3 cups Vegetable stock
1 Onion (medium)
1 Carrot (medium)
2 stalks Celery
1 tbsp Olive oil
1 tbsp Garlic (minced)
1 tsp Ground Cumin
1 tsp Paprika
1 tsp Oregano
Salt and pepper

Instructions

Prepare the vegetables. Chop the celery, peel the carrot then dice it and the onion as well.
In a deep, large pot, heat olive oil on medium-high heat. When it is warm, add the chopped veggies: onion, celery, and carrots. Sauté these for 5 minutes.
Add the garlic, oregano, paprika, and ground cumin. Let these toast for a little while or just till they are fragrant.
Add a can of crushed tomatoes and let it cook for 5 minutes with the lid off.
Add the lentils followed by 3 cups of vegetable stock. Bring it to a boil then let it simmer on medium heat for 20 minutes stirring occasionally.
Do a taste test then and add salt and pepper if you feel that it is needed. If the lentils are soft then your Moroccan red lentil soup is ready to be served.

Nutrition