The dreamy scent of this aromatic soup alone will have you popping back into the pot for one more bite! Then those spices will make you do a little dance right there in the kitchen. This Moroccan Lentil Soup is pure delight for the senses!
Look at those gorgeous warm colors. You just know it’s going to be good going down! I’m always up for a great soup but I wasn’t prepared for how delicious this one turned out. My new goal for the winter is to use new and incorporate different spices in my cooking repertoire. Just a quarter teaspoon of cinnamon brought this to another level. Love! Now I’m thinking of all the dishes I can make that look and taste this glorious.
2 tablespoons olive oil
1 sweet onion, chopped
2-3 celery stalks, chopped
4-6 carrots, chopped
2-3 garlic cloves, micro-planed
1 teaspoon salt
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
½ teaspoon paprika
¼ teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1-15 oz can diced tomatoes
6-8 cups vegetable broth
For the garnish:
fresh lemon juice
sour cream or yogurt
red pepper flakes
Prepping for this soup takes the most time: Peeling, washing, slicing and chopping. I prefer a chunky soup so chop as small as you like. I don’t mind bigger pieces of carrot in my soup but if you ultimately want to puree this, chop into smaller pieces. But it is all worth it. Buy organic, if you can. I used many-colored carrots from Trader Joe’s from Thanksgiving and they were outrageously pretty and deliciously sweet.
I have also recently taken to using a microplane to add garlic to my dishes and WHOA! it’s a whole new world. You may need less, depending on how much you love garlic, but grating it in brings so much fresh flavor to any dish. Try it!
Heat the olive oil over a medium heat and add the onion and garlic, sauté for about five minutes until soft, then add the carrots and celery and cook another ten minutes until tender.
Add all those lovely spices and sauté for another minute or two to incorporate them into the vegetables.
Stir in the vegetable broth, tomatoes and the lentils and simmer on low heat for about 30 minutes.
The garnishes are almost as exciting as the soup! A squeeze of lemon juice and a dash of red pepper flakes add more warmth and balance. Cooling cilantro and creamy sour cream are a perfect way to offset the spices. It’s fun to mix and match! Enjoy!