Hearty And Flavorful Moroccan Lentil Soup
Prep: 15 minutes
Cook: 35 minutes
Yields: 4 servings
Get ready to warm up with a delicious and hearty bowl of Moroccan Lentil Soup!
This easy-to-make soup is packed with tender lentils, chickpeas, and a blend of aromatic spices that will transport your taste buds to the vibrant souks of Morocco.
To start, heat some olive oil in a large pot over medium heat. Add a chopped onion and sauté for about 5 minutes, until it’s translucent and starting to caramelize.
Next, add some chopped carrots, celery, garlic, and ginger to the pot. Sauté for a few more minutes, until the vegetables are tender and fragrant.
Now it’s time to add the lentils, chickpeas, diced tomatoes, and spices to the pot. Pour in some vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for about 30-35 minutes, or until the lentils are tender and the flavors have melded together.
Use an immersion blender to puree the soup until it’s slightly thickened, or leave it chunky if you prefer.
Stir in some balsamic vinegar and season the soup with salt and pepper to taste.
Serve the soup hot, garnished with some chopped fresh cilantro, crushed red pepper flakes, and a sprinkle of crumbled feta cheese.
This soup is perfect for a chilly winter day, and it’s also a great option for meal prep. Simply cook the soup, let it cool, and refrigerate or freeze it for later.
And if you want to make the soup in a crockpot, simply sauté the onions, garlic, ginger, carrots, and celery, then transfer everything to the crockpot with the lentils, chickpeas, tomatoes, spices, and broth. Cook on low for 6-8 hours or high for 3-4 hours.
This Moroccan Lentil Soup is a true delight, and it’s sure to become a favorite in your household. So go ahead, give it a try, and enjoy the warm, comforting flavors of Morocco!
Printable Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup lentils
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- Crushed red pepper flakes for garnish
- Feta cheese for garnish
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add chopped onion and sauté for about 5 minutes until translucent and starting to caramelize.
- 3. Add chopped carrots, celery, garlic, and ginger to the pot. Sauté for a few more minutes until the vegetables are tender and fragrant.
- 4. Add lentils, chickpeas, diced tomatoes, and spices to the pot.
- 5. Pour in vegetable broth and bring the mixture to a boil.
- 6. Reduce heat to low and let the soup simmer for about 30-35 minutes, or until the lentils are tender.
- 7. Use an immersion blender to puree the soup until slightly thickened, or leave it chunky if preferred.
- 8. Stir in balsamic vinegar and season with salt and pepper to taste.
- 9. Serve hot, garnished with chopped fresh cilantro, crushed red pepper flakes, and crumbled feta cheese.
- 10. For crockpot version, sauté onions, garlic, ginger, carrots, and celery, then transfer to the crockpot with lentils, chickpeas, tomatoes, spices, and broth. Cook on low for 6-8 hours or high for 3-4 hours.
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