This Moroccan Lentil Soup is warming, nutritious and loaded with flavor from the veggies and Moroccan spices. It is also vegan, gluten-free and filled with plant-based protein from the green lentils.
- 1 red onion, peeled and chopped
- 1 (500 g) sweet potato, peeled and chopped
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 ½ teaspoon cumin
- 1 teaspoon each sweet paprika, smoked paprika and salt
- ½ teaspoon each cinnamon, turmeric, dried parsley, ground ginger and ground black pepper
- ¼ teaspoon hot chili flakes, or to taste
- 1 ½ cups green lentils, rinsed and picked over
- 7 cups cups vegetal broth
- 400 g (14 ounces) tomato frito or passata
- For serving: fresh cilantro, chili and crusty bread
-
To a large duch oven or soup pot, add the the olive oil and all the vegetables. Sauté on medium high heat while stirring often for about 5 minutes. Add the garlic and all the spices and sauté for another minute until fragrant.
-
Add the vegetable broth, passata and lentils and stir well. Bring to a boil and then reduce down to a simmer for 30 minutes until the lentils are cooked. Add more broth if needed while it cooks and stir often.
-
Optionally, pure half of the soup with a handheld blender for a thicker consistency.
Serve warm topped with with cilantro, chili flakes and crusty bread.