Description

A warming, spiced lentil soup with Moroccan-inspired flavors. Red lentils create natural creaminess while aromatic spices like cumin, cinnamon, and ginger add depth and comfort to this nutritious meal.

Ingredients

Scale

1 cup red lentils, rinsed and drained
2 tablespoons olive oil
1 medium yellow onion, diced
3 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric
Pinch of cayenne pepper (optional)
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 tablespoons fresh lemon juice
1/4 cup fresh cilantro, chopped
2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes until translucent.
2. Add carrots and celery, cook 5-6 minutes until starting to soften.
3. Add garlic and ginger, cook 30 seconds until fragrant. Add all spices and cook 30 seconds more, stirring constantly.
4. Pour in vegetable broth and diced tomatoes, stirring to combine.
5. Add rinsed lentils, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
6. Cover and simmer 20-25 minutes, stirring occasionally, until lentils are tender.
7. Taste and adjust seasoning. Remove from heat.
8. Stir in lemon juice, cilantro, and parsley just before serving.

Notes

Store covered in refrigerator up to 4 days or freeze up to 3 months. Soup will thicken when cold – thin with broth when reheating. Add fresh herbs and lemon juice after reheating for best flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 185
Sugar: 6g
Sodium: 650mg
Fat: 5g
Carbohydrates: 28g
Fiber: 8g
Protein: 9g