Moroccan Lentil Soup with Cumin

This Moroccan lentil soup is a rich blend of lentils, aromatic spices, and fresh vegetables, designed to warm and soothe on cooler days. Combining the earthy depth of cumin with the brightness of coriander and a hint of turmeric and cayenne, the soup invites an essence of Moroccan cuisine into the kitchen. It’s not only nourishing but also straightforward to prepare, making it a reliable choice for a nutritious meal.

Ingredients

• 1 cup dry red lentils
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 1 16 oz can diced tomatoes
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic; sauté until the onions become translucent.
3. Mix in the ground cumin, coriander, turmeric, and cayenne pepper. Cook for about 2 minutes until fragrant.
4. Stir in the dry red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a simmer.
5. Add the diced carrots and celery to the pot. Continue to simmer.
6. Cover and let the soup simmer for about 30 minutes or until the lentils are tender.
7. Remove from heat. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning if necessary before serving.

Keywords: Nourishing, Vegetable, Flavorful, Soups, Moroccan

Spice Rack: Cumin, Coriander, Turmeric, Cayenne Pepper

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---