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Moroccan Lentil Soup

A hearty and flavorful soup made with lentils, vegetables, and spices, perfect for cozy meals.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Moroccan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils Any variety of lentils can be used.
  • 1 medium onion, chopped Provides a aromatic base.
  • 2 medium carrots, chopped Adds sweetness and texture.
  • 2 stalks celery, chopped Adds flavor and crunch.
  • 3 cloves garlic, minced Enhances the flavor profile.
  • 1 teaspoon cumin Brings warmth and depth.
  • 1 teaspoon coriander Adds citrusy notes.
  • 1 teaspoon paprika Provides color and flavor.
  • 4 cups vegetable broth Use low-sodium for less salt.
  • 2 cups diced tomatoes Canned or fresh works well.
  • Salt and pepper to taste Adjust seasoning as needed.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • to taste Fresh cilantro for garnish Adds freshness at serving.

Method
 

Preparation
  1. Chop the onion, carrots, and celery into small pieces for even cooking.
Cooking
  1. Heat olive oil in a large pot over medium heat and add the chopped onion. Sauté for about 3-4 minutes until it becomes translucent.
  2. Add the chopped carrots and celery to the pot. Sauté for an additional 5 minutes.
  3. Stir in the minced garlic, cumin, coriander, and paprika. Cook for about 1 minute until fragrant.
  4. Add the lentils, diced tomatoes, and vegetable broth; stir to combine.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender.
  6. Once the lentils are cooked, season with salt and pepper according to your preference.
  7. Serve hot, garnished with fresh cilantro.

Notes

You can mix and match vegetables; bell peppers, zucchini, or kale are great options. Let the soup simmer longer for deeper flavor, but be careful not to overcook the lentils. Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.