Name: Moroccan Lentil Soup
Total time: 45 min
Ingredients: 6 cups vegetable broth; 2 cups chopped onions, cut into ¼-inch dice; 2 medium carrots, sliced into ¼-inch rounds; 2 large cloves garlic, minced or pressed; 1 teaspoon ground coriander; 1½ heaped teaspoons ground cumin; ¾ teaspoon ground turmeric; ¾ teaspoon smoked paprika; ¾ teaspoon ground cinnamon; ¾ teaspoon ground ginger; 1 (28-ounce) can crushed tomatoes; 1½ cups split dry red lentils, picked over and rinsed; ⅓ cup chopped parsley; ⅓ cup chopped cilantro; Juice of 1 large lemon; 1 teaspoon sea salt, or to taste; ⅓ teaspoon ground black pepper, or to taste

Ready In: 45 minutes
Makes 6 servings
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My Australian sister-in-law Annette made this soup for us while her family was here vacationing in the United States. Here’s my interpretation of her soup, which is easily the most popular soup recipe on my website.

Recipe from The Abundance Diet

By Somer McCowan, Dec 21, 2016

Ingredients

6 cups vegetable broth
2 cups chopped onions, cut into ¼-inch dice
2 medium carrots, sliced into ¼-inch rounds
2 large cloves garlic, minced or pressed
1 teaspoon ground coriander
1½ heaped teaspoons ground cumin
¾ teaspoon ground turmeric
¾ teaspoon smoked paprika
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
1 (28-ounce) can crushed tomatoes
1½ cups split dry red lentils, picked over and rinsed
⅓ cup chopped parsley
⅓ cup chopped cilantro
Juice of 1 large lemon
1 teaspoon sea salt, or to taste
⅓ teaspoon ground black pepper, or to taste

Instructions

Heat ¼ cup of the vegetable broth in a large soup pot over medium-high heat. Add the onion, carrot, and garlic and sauté, adding additional broth as necessary to keep the vegetables from burning, until the onions are softened and translucent, about 5 minutes.
Add the coriander, cumin, turmeric, smoked paprika, cinnamon, and ground ginger. Sauté for 1 to 2 minutes to allow the flavors to bloom. Add the remaining vegetable broth, crushed tomatoes, and lentils and bring to a boil.
Cover the pot and reduce the heat to a simmer. Cook for 30 minutes or until the lentils are fully cooked.
Add the parsley, cilantro, and lemon juice and stir to combine. Season to taste with the salt and pepper.
For texture variation, pulse the soup a few times with an immersion blender.
For extra brightness, squeeze an additional slice of lemon over each bowl.

tags:

Moroccan

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(4.67 from 6 votes)

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Michelle8 months ago

Hi Summer. I’ll admit that I don’t have much luck with vegan recipes. This wonderful soup is a notable exception! I make this all the time. In fact, there’s a pot cooling on the stove as I write this. I’ve given this recipe away to several friends, and they all love it too. Thank you so much for a terrific, delicious and healthy recipe!

April1 year ago

Excellent, easy pantry meal. I used diced tomatoes and a can of Ro-tel tomatoes which gave it a bit of a kick. Thanks for a great recipe.

Laurie Criswell1 year ago

Loved the flavors I’m this. Amazing! I experimented with the spices a little and generally added more than what was called. I also added smoked paprika as well as chickpeas and sweet potatoes.

Laurie Criswell1 year ago

*loved the flavors in this.

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about the author

Somer McCowan

Somer McCowan is a self-taught chef who has a passion for health and inventing delicious recipes. She has worked creating food in bakeries and restaurants in the U.S. and Australia. She blossomed in her own kitchen when she became vegan. Several years ago, she was diagnosed with a severe autoimmune disease called ulcerative colitis, and completely reversed her condition through a whole-food, plant-based diet. Her cookbook The Abundance Diet is designed to help others improve their health through eating the right kinds of food. She lives in Utah where she publishes her popular blog, vedgedout.com. Find her on Facebook and Instagram.

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