North African Lentil Soup

Warm, aromatic, and deeply comforting, North African Lentil Soup is a one-pot wonder packed with bold, earthy flavors and vibrant spices. Featuring wholesome red lentils, a fragrant blend of cumin, coriander, cinnamon, and smoked paprika, and a bright splash of lemon juice, this soup delivers a nourishing, plant-based meal that’s as satisfying as it is flavorful. Hearty vegetables like carrots, celery, and diced tomatoes marry beautifully with the creamy lentils, all simmered to perfection in a savory vegetable broth. Ready in under an hour, this easy-to-make recipe is perfect for meal prep or weeknight dinners, and it’s beautifully finished with a sprinkle of fresh parsley. Serve it alongside crusty bread or your favorite flatbread for a cozy, nutrient-packed dish that celebrates the vibrant cuisine of North Africa.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 4 cloves, minced garlic
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1.5 cups dried red lentils
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 bay leaf
• 2 tablespoons lemon juice
• 0.25 cup, chopped (for garnish) fresh parsley
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until fragrant.

Step 4

Add the ground cumin, coriander, cinnamon, and smoked paprika to the pot. Stir well to coat the vegetables with the spices.

Step 5

Rinse the lentils under cold water and drain. Add them to the pot, along with the vegetable broth, canned diced tomatoes (with their juices), and the bay leaf.

Step 6

Stir everything to combine, and bring the mixture to a boil over high heat.

Step 7

Once boiling, reduce the heat to low, cover, and let the soup simmer for 25-30 minutes, or until the lentils are tender.

Step 8

Remove the bay leaf and stir in the lemon juice. Season the soup with salt and black pepper to taste.

Step 9

Serve hot, garnished with chopped fresh parsley. Optionally, pair with crusty bread or flatbread for a complete meal.

Nutrition Facts

Serving size	2992.2 grams (2992.2g)

Amount per serving	% Daily Value*
Calories	2297

Total Fat 59.20g	76%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 10.50g
Cholesterol 8mg	3%
Sodium 6767mg	294%
Total Carbohydrate 348.90g	127%
Dietary Fiber 75.50g	270%
Total Sugars 65.10g
Protein 116.20g	232%

Vitamin D 0IU	0%
Calcium 883mg	68%
Iron 37mg	204%
Potassium 8754mg	186%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 19.4%

Carbs: 58.3%