I love this vegan Moroccan lentil soup because it’s thickened with protein-rich red lentils, has anti-inflammatory and immune-boosting turmeric and ginger, and it takes about 30 minutes to make.
A need for a quick but filling and flavorful meal inspired this soup. I love Moroccan-inspired recipes for their depth of flavors and unique combination of spices – cumin, paprika, cinnamon, ginger. Mmmmmm. Add a handful of fresh cilantro for a fresh but cozy dinner.
Serve this with some crusty whole grain bread or a simple side salad and you have a heart-warming, nutritious meal. The cilantro adds a burst of freshness, a recommended addition.
When I think of soup I think 2 things:
1) What veggies in my fridge do I need to use up before they go bad? Any veggie is fair game!
2) What beans or grains do I have on hand to make the soup more filling and to add protein, complex carbs, and fiber?
With the latter, this leads me to peak in the fridge and see if I have any leftover cooked chickpeas, brown rice, or quinoa hanging around. If so, they get dumped in my soup!
If I have nothing already prepared and I don’t want a veggie-only soup, I reach for split red lentils!
Natalie S.
I made this for my mom and we both agree: it is wonderful, tasty, comfort food. The cilantro and lemon at the end adds great freshness. We topped it with a little bit of feta and had crispy pesto toast with it. Mmm! It tasted even better when we had it again the next day. With the one pot to cook in, it made dishes simple too! Will absolutely be making this again.
Ashley Madden
Awesome Natalie! Thanks for the feedback! I agree about leftovers being better 🙂
-Ash