Moroccan Lentil Soup

Moroccan lentil soup is a hearty, protein-rich dish made with lentils, tomatoes, aromatic spices, and fresh herbs, creating a flavorful and nutritious meal. This lentil soup is naturally vegan, packed with fiber, and perfect for a healthy lunch or comforting dinner.

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Course: Main Course

Cuisine: Moroccan Inspired

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 305kcal

Ingredients

2 tablespoons olive oil
1 medium onion, finely diced (I used a red onion)
1 medium carrot, peeled and finely chopped
2 cloves of garlic minced
½ tablespoon minced ginger
2 tablespoons tomato paste
2 teaspoons ras el hanout
⅓ cup (70 grams) red lentils
⅔ cup (160 grams) brown lentils
1 can (400 grams / 14 oz) crushed tomatoes
4 cups (1 litre) vegetable stock
1 teaspoon sea salt
Juice of half a lemon
Fresh chopped cilantro

Instructions

Place both types of lentils in a strainer and rinse under cool water.
Heat the olive oil in a medium pot over medium heat. Add the onion and carrot and fry until soft.
Add the ginger and garlic and fry until fragrant - a about another minute more.
Add the tomato paste and ras el hanout and fry, stirring, until the tomato paste darkens - about another minute.
Add the lentils, can of crushed tomatoes, vegetable stock and salt. Raise the heat to high to bring to a boil. Partially cover the pot with the lid and reduce the heat to a gentle simmer.
Simmer until the lentils are tender - about 20 minutes. Stir from time to time to prevent sticking.
Add lemon juice and serve garnished with fresh cilantro.

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Nutrition

Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.