Vegan Moroccan Lentil Soup
Cook Time: 30 mins
Servings: 4 servings
I love this soup because it’s thickened with protein-rich red lentils, has anti-inflammatory and immune-boosting turmeric and ginger, and because it’s quick. 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.
Ingredients
- 1 medium onion diced (1 heaping cup)
- 2 large celery stalks thinly sliced (1 heaping cup)
- 2 medium carrots diced (1 ½ cups)
- 6 garlic cloves minced
- 1 heaping tablespoon finely grated ginger
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper or to taste
- 1 tablespoon tomato paste
- 1 (14.5) ounce can diced tomatoes (regular or fire-roasted)
- 1¼ cups split red lentils
- 4 cups low-sodium vegetable broth
- 2 teaspoons freshly squeezed lemon juice
- ¾ teaspoon sea salt or to taste
- 3 good grinds black pepper
- 1 large bunch cilantro chopped (optional)
Instructions
- In a large pot, sauté the onion, celery, and carrot with ¼ cup water for 10 minutes, stirring often and adding water as needed to prevent burning.
- Now add the garlic, ginger, all spices, and tomato paste and continue to sauté for another minute.
- Next, add the diced tomatoes, red lentils, and broth and bring to a boil. Once boiling, reduce to a simmer, partially cover, and simmer for 20 to 25 minutes until the lentils are beginning to dissolve in the soup.
- Add the lemon juice and season the soup with salt and pepper to taste. You can either stir the chopped cilantro into the soup or garnish the soup with cilantro once ladled into bowls.
Notes
Switch up the paprika to create different flavors!
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