Moroccan Lentil Soup
This Moroccan lentil soup is made with a beguilingly fragrant broth that will surprise and delight you! A can't-miss recipe.
Ingredients
Lentils
- 1 Cup Black or Green Lentils
Soup
- 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
- 1/2 Tsp Ginger
- 1/2 Tsp Coriander
- 1/4 Tsp Allspice
- 1/8 Tsp Cayenne or more to taste
- Pinch of Cinnamon
To Serve
- Pasta rice, millet, if you like
Instructions
Lentils
- Cook your black or green lentils according to the package's instructions. When done, drain from water and set aside.
Soup
- 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.
To Serve
- 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!
- Enjoy!