Last updated on April 17th, 2018.
I love soup. It’s delicious, filling, and pretty easy to make. And you always end up with so much soup that there is enough of it for a couple of days, or maybe for a couple of portions to put in the freezer for later. I like that because while I love to cook, I don’t love to cook every day. I like recipes that yield leftovers. And this soup is perfect for that because it gets more delicious on the second day after all the flavors have had a chance to meld together.
I love the spices and flavors from Moroccan cuisine (see Chicken Pumpkin Tagine recipe), and I thought this soup for perfect. I hope you like it too.
Spiced Moroccan Lentil Soup
Makes: 6-7 servings. Total time: 45 minutes.
- 2 cups lentils, uncooked (I used green because they have the highest fiber content)
- 1 yellow onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 2 medium carrots, sliced 1/4 inch thick (about 1 cup sliced carrots)
- 4 cups vegetable broth
- 3 cups water
- 1 teaspoon salt*
- 1/2 cauliflower head, cut into small florets
- 1 15 oz can diced tomatoes
- 1 small dried Thai chili pepper (or 1/4 – 1/2 teaspoons red pepper flakes, to taste)
- Juice of 1/2 lemon
- 3 tablespoons cilantro leaves, chopped
*Notes: I used sodium-free vegetable broth and I needed 1 teaspoon of salt for this soup. If you are using regular broth or lower-sodium broth, you might need less salt. Go easy on the salt first and add more later if you think you need it.
1. Heat the olive oil in a large soup pot, and add the chopped onion. Saute for 3 minutes, or until the onion starts to turn translucent. Add the spices – cumin, coriander, turmeric, and cinnamon, and saute for 1 minute.
2. Add the carrots, vegetable broth, water, salt, and lentils. Bring to a boil, and then cover and let simmer for 35 minutes. Check on the soup after 20 minutes to make sure there is enough liquid in there. If it seems too dry, add more water.
3. After 30 minutes, when the lentils are fully cooked and are just starting to fall apart, add the can of diced tomatoes and the cauliflower florets. Cover and cook for another 5-10 minutes, until the cauliflower is fully cooked to your liking.
4. Remove from heat and stir in the lemon juice and cilantro leaves. Taste the soup and season with more salt if you think it needs more.
Spices used in this recipe:
Do you like lentil soup?