Let me start off by saying that this Moroccan lentil soup may not look like much, but it’s one of my most favorite recipes I’ve ever made. This is all in thanks to the spice blend I used for the broth – it’s out of this world. And if you’ve never tried Moroccan food before, you might be thinking, coriander and cinnamon?? Allspice and cumin?! What!? But let me reassure you – I was once a doubter as well. These spices go so insanely well together that it’s almost unreal.
I made the soup rather broth-y (as I couldn’t stop slurping it up) but if you like denser soups, you can easily add cooked pasta or rice (or really any grain) to make it thicker. This is what cooking is all about – adjusting to your tastes and being creative with a recipe!
The protein in this soup comes from the lentils – more specifically, the Laird Lentils from Grain, an amazing dry goods purveyor based in Canada. I first heard about Grain through Shira McDermott, the blogger behind In Pursuit of More, via her beautiful Instagram. She posted a photo of this absolutely stunning soup with lentils, with a link back to Grain. After checking out the website, I knew this company was exactly my type of vibe – farmer-sourced, sustainably grown products made for people who really care about where their food comes from. Just look at the background of the Laird Lentil:
Lairds are the stars of the lentil family. First cultivated at the University of Saskatchewan in the late 1970s, the laird lentil kickstarted the Canadian pulse industry we have today. It’s an evolution of a crop first grown more than 20,000 years ago, and now it’s the gold standard of lentils, big and green and packed with essential nutrition.
This is what I love about food – it’s a part of history! Even though I’m not Canadian, I love hearing about how such an unassuming legume can make such a big impact on a country’s agricultural industry. And I applaud Grain for sourcing their products from local, reputable farms who hold their crops to higher standards.
For more information about Grain, you can check out their website here!
- 1 Cup Black or Green Lentils
- Extra Virgin Oilve Oil, for sauté
- 1 Medium Yellow Onion, diced
- 4 Cloves garlic, finely minced
- 1 15-oz Can Fire Roasted Tomatoes
- 6 Cups Vegetable Stock
- 1 Tsp Cumin
- 1 Tsp Black Pepper
- ½ Tsp Ginger
- ½ Tsp Coriander
- ¼ Tsp Allspice
- ⅛ Tsp Cayenne (or more to taste)
- Pinch of Cinnamon
- Pasta, rice, millet, if you like
- Cook your black or green lentils according to the package's instructions. When done, drain from water and set aside.
- In a soup pot, bring a drizzle of Extra Virgin Olive Oil to medium heat. Add in diced onion and sauté until soft, about 5-10 minutes.
- Then, add in minced garlic and sauté until fragrant, about 1-2 minutes.
- Add in the fire roasted tomatoes to the onions and garlic, and let simmer for about 5 minutes.
- Then, add in vegetable stock and spices. Stir well, and let everything simmer for about 10 minutes.
- Either add cooked lentils into the hot soup, or serve lentils in bowls with the soup poured over in it. This soup is very broth-forward, so if you like more stuff in your soup, add in some pasta or rice. Any grain would do!
Quote of the Day:
Let things taste the way they are.
– Alice Waters