This Moroccan lentil soup is made with a beguilingly fragrant broth that will surprise and delight you! A can't-miss recipe.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Ingredients
Lentils
1CupBlack or Green Lentils
Soup
Extra Virgin Oilve Oilfor sauté
1Medium Yellow Oniondiced
4Clovesgarlicfinely minced
1 15-ozCan Fire Roasted Tomatoes
6CupsVegetable Stock
1TspCumin
1TspBlack Pepper
1/2TspGinger
1/2TspCoriander
1/4TspAllspice
1/8TspCayenneor more to taste
Pinch of Cinnamon
To Serve
Pastarice, 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!