Description
Moroccan lentil soup offers a hearty journey through North African spices, blending earthy legumes with aromatic herbs. Rich flavors and nourishing ingredients make this soup a comforting companion you’ll crave during cool evenings.
Ingredients
Scale
- 6 cups (1.4 L) vegetable broth or water
- 1 cup (200 g) dried green or brown lentils, rinsed
- 1 (14.5 oz / 411 g) can diced tomatoes
- 1 medium sweet potato, peeled and cubed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cups chopped kale or spinach
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 ½ tsps ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Juice of ½ lemon or 1 tbsp apple cider vinegar
- Salt and black pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Aromatic Base Preparation: Heat olive oil in a large pot over medium flame. Sauté onion, carrots, and celery until they become translucent and fragrant. Introduce garlic, sweet potato, and spice blend, allowing the ingredients to release their essential oils and develop a rich, deep flavor profile.
- Liquid Integration and Simmering: Incorporate lentils, diced tomatoes, and broth into the vegetable mixture. Elevate heat to trigger a robust boil, then immediately reduce to a gentle simmer. Cover and let the soup harmonize its flavors, allowing lentils and sweet potatoes to tenderize completely, approximately 30-35 minutes.
- Final Flourish and Presentation: Brighten the soup with fresh lemon juice and fold in kale or spinach, permitting the greens to wilt gracefully. Calibrate seasoning to taste, ensuring a balanced and vibrant flavor. Transfer the aromatic soup into serving vessels, adorning with a sprinkle of fresh herbs for an elegant, nourishing finish.
Notes
- Gently toast spices before adding liquid to enhance their depth and prevent a raw, bitter taste. This technique releases essential oils, creating a more complex flavor profile.
- Avoid overcooking lentils by checking tenderness at 25-30 minutes. Perfectly cooked lentils should be soft but still hold their shape, preventing a mushy consistency.
- Add kale or spinach in the last 5 minutes to maintain vibrant color, nutrients, and prevent wilting into an unappealing texture.
- Squeeze fresh lemon juice just before serving to brighten the soup’s earthy flavors and add a refreshing tang that cuts through the rich, warming spices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 7
- Calories: 180
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg