Moroccan-Spiced Lentil Soup
Experience the warm embrace of Moroccan cuisine with this hearty lentil soup, perfectly seasoned with earthy cumin and fragrant coriander. Full of nutrient-rich vegetables and a hint of harissa for a spicy kick, this soup is not only comforting but also packed with flavor. Perfect for a cozy dinner or meal prep for the week, it brings exotic taste to your table.
ingredients
- 1 cup green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust for heat)
- 1 can (14 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 2 tablespoons harissa paste (or to taste)
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
steps
- 1.
In a large pot, heat the olive oil over medium heat.
- 2.
Add the diced onion, garlic, carrots, celery, and bell pepper; sauté until softened, about 5-7 minutes.
- 3.
Stir in the cumin, coriander, smoked paprika, cinnamon, and cayenne pepper; cook for 1-2 minutes until fragrant.
- 4.
Add the rinsed lentils and diced tomatoes to the pot; stir to combine.
- 5.
Pour in the vegetable broth and bring to a boil.
- 6.
Reduce heat to low and simmer for about 30 minutes or until lentils are tender.
- 7.
Stir in the harissa paste, season with salt and pepper, and simmer for an additional 5 minutes.
- 8.
Serve hot, garnished with fresh parsley and lemon wedges on the side for a bright finish.
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