This hearty Moroccan Spiced Lentil Soup is not your Grandma’s Lentil soup, unless she comes from Casablanca that is!It is super easy to make, and uses the large green lentils you find in most stores. They need no soaking, and cook quickly into a soft mash, perfect for a filling winter soup like this one. The aromatic spices will change things up to tempt the most jaded chemo palate, while the tomato paste and hint of lemon deepens and brightens the flavors. Totally delicious!
- In a stockpot, heat the olive over medium heat. Add the onion, carrot, celery and bay leaf. Cook for 8 minutes, or until the onion is translucent. Add the garlic, turmeric, cinnamon stick, and ground ginger. Cook, stirring for 2 minutes.
- Add the tomato paste, chopped tomato, and salt. Cook for 5 minutes, stirring occasionally, or until the tomatoes have turned orangey. Add the lentils, cilantro sprigs and 4 cups of water. Bring to a boil, then simmer for 30 minutes, or until the lentils are very soft. Add more water if the soup is too thick.
- Remove the cilantro sprigs, stir in vinegar or lemon juice, cook for 1 minute then serve.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 bay leaf
- 2 garlic cloves, minced
- ½ teaspoon turmeric
- ½ stick of cinnamon
- ½ teaspoon ground ginger
- 2 tablespoons tomato paste
- ¾ cup canned chopped tomatoes
- Salt, to taste
- 1 cup large green lentils
- 20 sprigs cilantro, tied together with kitchen twine
- 4 cups water
- 1 tablespoon red wine vinegar or lemon juice (optional)
Ann's Tips and Tricks
You could make this soup with brown or split orange lentils too. If you use the orange lentils, the soup will have a brighter color and take even less time to cook.
For more protein, use stock instead of water. If using canned or boxed, they can be salty, so take care to adjust the salt at the end of cooking.