30-Minute Moroccan Lentil Soup
This Moroccan lentil soup comes together in no time and yields a hearty, comforting soup that is full of warm Moroccan spices. Made with just a few ingredients, the soup is perfect served alongside fresh bread as a stand-alone meal, or as a side to a light dinner.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 small onion (finely diced)
- 1/2 celery stalk (finely diced)
- 1/2 large carrot (finely diced)
- 2 tablespoons tomato paste
- 3 garlic cloves (finely diced)
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 1/2 teaspoons kosher salt
- 1.5 cups brown lentils ((300g), washed and drained)
- 8 cups chicken broth or water ((2 litres))
- 1/2 cup parsley (roughly chopped)
- 1/2 cup cilantro (roughly chopped)
Instructions
- 1
In a soup pot, add the olive oil and heat it on medium heat.
- 2
Add the diced onions, carrots and celery and soften the vegetables for 5-6 minutes until the onions are translucent.
- 3
Add the tomato paste and garlic and stir for 30 seconds. Add all of the spices and salt and continue to stir for a few more seconds to toast the spices.
- 4
To the pot, add the drained brown lentils and stir to coat in the spices. Then, add all of the water or chicken broth (whichever one you are using).
- 5
Stir the ingredients together, the bring to a boil on medium heat. Once boiling, cover with a lid and keep it at a rapid simmer for 20 to 30 minutes until the lentils are soft.
- 6
Taste and adjust for salt, then add the freshly chopped cilantro and parsley. Stir them in, then serve in bowls alongside bread.