True Moroccan Lentil Soup

Dive into the comforting warmth of True Moroccan Lentil Soup—a hearty, flavor-packed dish that brings the vibrant taste of North Africa to your table. This protein-rich soup combines earthy lentils with a medley of aromatic spices like cumin, coriander, turmeric, and a hint of cinnamon for an irresistible depth of flavor. Fresh vegetables, crushed tomatoes, and a savory vegetable broth round out the base, while garnishes of cilantro and a squeeze of lemon add a refreshing finish. Ready in just under an hour, this one-pot wonder is perfect for meal prep or cozy weeknight dinners. Plus, it's naturally vegan, gluten-free, and brimming with wholesome nutrition. Whether you're a spice lover or simply seeking a satisfying soup recipe, True Moroccan Lentil Soup is sure to be a family favorite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 1 cinnamon stick
• 1 cup crushed tomatoes
• 1.5 cups brown or green lentils, rinsed and drained
• 6 cups vegetable broth
• 2 cups water
• 1 bay leaf
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 2 lemon wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.

Step 3

Add the minced garlic, ground cumin, coriander, paprika, and turmeric. Sauté for an additional 1-2 minutes, stirring constantly, until the spices become fragrant.

Step 4

Add the cinnamon stick, crushed tomatoes, lentils, vegetable broth, water, and bay leaf. Stir to combine.

Step 5

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cover the pot.

Step 6

Simmer the soup for 30-35 minutes, stirring occasionally, until the lentils are tender but not mushy.

Step 7

Remove the cinnamon stick and bay leaf from the pot. Season with salt and black pepper, adjusting to taste.

Step 8

To serve, ladle the soup into bowls and garnish with chopped fresh cilantro (if using). Serve with lemon wedges on the side for a burst of brightness, if desired.

Nutrition Facts

Serving size	3079 grams (3079.0g)

Amount per serving	% Daily Value*
Calories	1418

Total Fat 45.10g	58%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 7264mg	316%
Total Carbohydrate 210.00g	76%
Dietary Fiber 61.30g	219%
Total Sugars 52.40g
Protein 62.10g	124%

Vitamin D 0IU	0%
Calcium 647mg	50%
Iron 26mg	143%
Potassium 5853mg	125%

*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: 27.2%

Protein: 16.6%

Carbs: 56.2%