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–+ servings
moroccan brown lentil soup served in two soup bowls, with pita bread on the side
5 from 9 ratings

30-Minute Moroccan Brown Lentil Soup

Yield: 6 Servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Author: Amina Al-Saigh
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.
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Ingredients
 

  • 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 ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground 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
 

  • In a soup pot, add the olive oil and heat it on medium heat.
  • diced onions, carrots and celery being softened with oil in a soup pot, with a spatula inside the pot.
    Add the diced onions, carrots and celery and soften the vegetables for 5-6 minutes until the onions are translucent.
  • diced onions, carrots and celery being softened with oil in a soup pot along with spices, with a spatula inside the pot.
    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.
  • Onions, carrots, celery, spices, and brown lentils being sauteed in a soup pot, with a spatula resting inside the pot.
    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).
  • a brown lentil soup in a red tomato broth simmering inside a soup pot, with a spatula resting inside.
    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.
  • a brown lentil soup which is red in colour is inside a soup pot, garnished with fresh parsley
    Taste and adjust for salt, then add the freshly chopped cilantro and parsley. Stir them in, then serve in bowls alongside bread.

Notes

  • If you don't have brown lentils, you can substitute green lentils but they may need longer to cook.
  • You can use chicken broth (more flavour) or water (I tested it with water and it is still delicious).
  • Make sure you don't over cook the brown lentils so they don't turn too mushy.
Serving: -4g, Calories: 231kcal, Carbohydrates: 33g, Protein: 13g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 651mg, Potassium: 608mg, Fiber: 16g, Sugar: 3g, Vitamin A: 1491IU, Vitamin C: 14mg, Calcium: 59mg, Iron: 4mg
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