Description
Hearty Moroccan lentil soup promises a culinary journey through North African spices and nourishing ingredients. Warm comfort mingles with clean, healing flavors, inviting you to savor each spoonful of this wholesome, soul-satisfying meal.
Ingredients
Scale
Protein and Legumes:
- 1 cup dried green or brown lentils, rinsed
Vegetables:
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium sweet potato, peeled and cubed
- 2 cups chopped kale or spinach
- 1 (14.5 ounces/411 grams) can diced tomatoes
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Juice of ½ lemon or 1 tablespoon apple cider vinegar
- 6 cups vegetable broth or water
- Fresh cilantro or parsley, for garnish
Instructions
- Heat olive oil in a spacious pot over medium-high temperature, carefully sautéing diced onions, carrots, and celery until they soften and release their aromatic essence, approximately 5-6 minutes.
- Introduce minced garlic, cubed sweet potato, and a harmonious blend of Moroccan spices, allowing the ingredients to meld and intensify their flavors through gentle cooking for about 10-12 minutes.
- Pour in plump lentils, crushed tomatoes, and rich vegetable broth, stirring to combine all elements evenly throughout the mixture.
- Bring the liquid to a vigorous boil, then reduce heat to a gentle simmer, covering the pot and allowing the soup to develop depth for 30-35 minutes until lentils and sweet potatoes reach perfect tenderness.
- Brighten the soup’s profile by stirring in fresh lemon juice and delicate kale or spinach, cooking an additional 4-5 minutes until greens become silky and slightly wilted.
- Perform a final taste assessment, adjusting seasoning with salt and pepper to elevate the soup’s overall flavor complexity.
- Ladle the vibrant, nutrient-dense soup into serving bowls, garnishing with a sprinkle of fresh herbs for an elegant and nutritious presentation.
Notes
- Choose hearty green varieties like curly kale or robust spinach for maximum nutrient density and texture in the soup.
- Rinse lentils thoroughly before cooking to remove any dirt or debris, ensuring a clean, pure flavor profile.
- Consider using low-sodium vegetable broth to control salt intake while maintaining rich, deep taste dimensions.
- Customize the soup’s spice level by adjusting cayenne or adding red pepper flakes for those who enjoy more heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg