Moroccan Red Lentil Soup

Updated: Jan 17

There is something comforting about a lentil soup at lunch on a brisk autumn day.

Moroccan Red Lentil Soup
Moroccan Red Lentil Soup

Serves 4

Spices:

  • 1½ teaspoons ground cumin

  • 1 - 1 ½ teaspoons paprika

  • 1 teaspoons ground coriander

  • ½ - 1 teaspoon ground turmeric

  • ½ - 1 teaspoon oregano (optional)

  • 1 teaspoon ground black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon salt or to taste

  • ½ teaspoon fennel seed

Ingredients

  • 2 tablespoons olive oil or butter

  • 1 cup chopped onions

  • 1–1 ½ cups chopped carrots

  • 1 cup diced celery

  • 3–4 garlic cloves, finely chopped

  • 1-2 teaspoons grated fresh ginger

  • 1 796 ml canned diced tomatoes

  • 1–1 ½ cups red lentils, rinsed

  • 3–4 cups of stock or water (more if needed)

  • Lemons or limes (optional)

Directions:

  • Combine all spices except fennel seeds in small bowl and set aside.

  • Heat oil with fennel seed in a heavy-bottomed pot or Dutch oven over medium high heat.

  • Add onions and sauté for 2–3 minutes. Reduce heat to medium.

  • Add one third of spice mixture. Cook for 1–2 minutes until fragrant.

  • Stir in half of carrots, celery and garlic with another third of spice combination. Cook for 2–4 minutes.

  • Add remaining spices, carrots, celery and garlic. Continue to stir until onions are soft. Reduce heat to medium low.

  • Add tomatoes and cook for 1–2 minutes.

  • Stir in lentils until well coated with spices, stirring for 2–4 minutes each time. Add stock or water.

  • Cover; bring to boil over medium high heat. Reduce to low. Simmer for 15–20 minutes or until lentils have reached desired texture.

  • Purée with immersion blender for smooth consistency or leave chunky.

  • Dust with Paprika, squeeze in lemon or lime when ready to serve.

  • Serve along side avocado toast.



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