Spicy Moroccan Lentil Soup: 5 Steps to Cozy Comfort
Warm, flavorful, and nutritious soup made with lentils and Moroccan spices, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 cup lentils, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced (any color)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- to taste Salt and pepper
- to taste Fresh cilantro for garnish Adds freshness to the dish
Instructions
Preparation
- Rinse the lentils under cold water until the water runs clear. Chop the onion, mince the garlic, and dice the carrot and bell pepper.
Cooking the Base
- In a large pot, heat the olive oil over medium heat. Once it's shimmering, add the chopped onion, minced garlic, diced carrot, and bell pepper. Sauté for 5-7 minutes until softened.
Adding Ingredients
- Add the rinsed lentils, cumin, coriander, paprika, and cayenne pepper. Stir for 2-3 minutes to coat everything with the spices.
Cooking the Soup
- Pour in the vegetable broth and add the canned diced tomatoes with their juices. Bring to a boil.
- Reduce heat to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally.
Final Adjustments
- After simmering, taste and season with salt and pepper as needed. Adjust the cayenne if you want more heat.
Serving
- Ladle the soup into bowls and garnish with chopped cilantro before serving.
Notes
This soup can be made ahead of time and tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.