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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 1/2 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 2 tablespoons 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 1 small onion, 1/2 large carrot and 1/2 celery stalk 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 2 tablespoons tomato paste and 3 garlic cloves and stir for 30 seconds. Add all of the 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin and 1 1/2 teaspoons kosher 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 1 1/2 cups brown lentils and stir to coat in the spices. Then, add all of the 8 cups chicken broth or water (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 1/2 cup cilantro and 1/2 cup 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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