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Moroccan Red Lentil Soup

Moroccan Red Lentil Soup

I have been on a soup binge lately. It’s been so cold and all I want is soup! I’ve been experimenting a lot and found a new lentil recipe that is great. The original recipe is here. What I love most is that the spices in this recipe really rise up and make the house smell and feel all cozy and warm.

Moroccan Red Lentil Soup
  • 3 tbs extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves chopped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp paprika
  • ¼ tsp ground cinnamon
  • 1½ tsp salt
  • pepper to taste
  • 7 cups vegetable broth
  • 14.5 oz can crushed tomatoes
  • 2 cups red lentils
  • 1 lemon, juiced
  • 4 tbs fresh, flat-leaf parsley, chopped
  • 1 tbs fresh cilantro, chopped
  • red pepper flakes to taste
  • Optional - greek yogurt
  1. Heat olive oil in large pot over medium heat. Add carrots, celery, onion and saute until tender.
  2. Add the garlic, turmeric, coriander, cinnamon, cumin, paprika, salt and pepper. Continue cooking for 3 min.
  3. Add the broth, lentils and tomatoes. Stir well and bring to a boil.
  4. Simmer uncovered on low heat for 45 min - 1 hour. Stirring occasionally.
  5. Remove half the soup with a ladle into a large bowl. Blend with a hand mixer. Return the blending portion back to the pot and mix well.
  6. Add the red pepper flakes, lemon juice, parsley and cilantro. Cover and cook for 10 min.
  7. Garnish with extra parsley or cilantro.
  8. Optional - add a dab of greek yogurt on top of each serving. I personally think it's better with the greek yogurt added.
To save money, just buy a small amount of each spice from the bulk sections of your grocery store!



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