Spiced Moroccan Lentil Soup

Posted on July 15, 2021 by in soups

This Spiced Moroccan Lentil Soup is a heartwarming bowl of goodness. Nothing is more comforting than a bowl of hearty and spicy soup on a chilly day and we’ve had a few in the last week.

My Spiced Moroccan Lentil Soup is ready in about 30 minutes, so it is no-fuss hearty comfort food. What more can you ask for?

Well actually there is more. The soup is also vegetarian, vegan ( replace yogurt and milk with coconut cream or milk), gluten-free and dirt cheap to make. So what could possibly stop you from making it.

You are also welcome to try a few of my other soups recipes. This Mushroom Ramen is also vegetarian and if you leave the eggs one side, those following a vegan diet, will love it. A soup that will definitely be a winner, especially if you like spicy food, is this Mexican Tomato Soup. Vibrant and packed with flavors and textures. Try its, you will love it.

The start of most good soups and casseroles are so basic, but is the holy grail of flavour and more flavour – onions, carrots and celery. Not only does it add texture to the soup, it also adds loads of colour. Especially if you take time to sauté the vegetables until golden brown so when sautéing this trio, it’s good to take your time. Colour is flavour so allow for ample time for a golden colour before adding the stock.

Basic principles in preparing soup

Choosing the type of meat – For me, this depends on how much time you have and what equipment you have. In case it is quick 30 minute meal that you have to make after work, then I suggest chicken or seafood. If you have a slow cooker and the soup can pretty much cook while you are at work, then beef or lamb is perfect. If you are lucky enough to have an Instapot or pressure cooker, any type of meat will also work.

Choosing spices and herbs – If I am making my mom’s classic vegetable soup, I try and keep it simple with white pepper, salt and maybe a little dried oregano. For any creamy soup, a dash of freshly ground nutmeg is a must. Of course for tomato soup, fresh basil, lemon zest and coarse black pepper is a must. I do,however, build my flavours from the beginning of the soup and add spices as I go along.

Choosing vegetables – If a certain vegetable is the star of your soup, then find the best you can. Like tomato soup, mushroom or potato soup. If vegetables are the supporting act, then I like to use carrots, celery, leeks, onion or pumpkin.

Choosing the toppings – I LOVE different textures in my soup. So our favourite toppings are crispy fried onions, crispy fried parsnips, bacon bits or crumbed feta to mention but a few.

Spiced Moroccan Lentil Soup

Ingredients

1 large onion – chopped finely

30 ml / 2 T olive oil

3 garlic cloves – finely chopped

2 celery sticks – chopped into small dice

4 carrots – chopped into small dice

5 ml /1 t cumin seeds

2 ml / ½ t cinnamon

5 ml / 1 t turmeric

10 ml / 2 t smoked paprika

1 red chilli – optional

1 x 410 g tinned chopped tomatoes

80 g tomato paste

1.5 litre vegetable stock

250 g red split lentils – rinsed under cold water

15 ml / 1 T harissa paste

1 x 400 g can chickpeas drained

2 – 3 handfulls coriander – finely chopped

5 ml / 1 t sea salt

Yogurt Dressing

125 ml / ½ cup natural yogurt

Zest and juice of 1 lemon

2 – 3 T milk

2 ml / ½ t salt

15 ml / 1 T finely chopped mint

Method

Heat the olive oil in a medium-sized pot. Add the onions and sauté heat for 5 – 6 minutes on medium heat until soft and caramelized.

Add the celery, garlic and carrots. Stir/sauté to combine and cook for about 3 minutes or so. Add all the spices and stir to coat all the vegetables.

Add the chopped tomatoes, tomato paste, stock, lentils and harissa paste. Simmer for 15 minutes or until the lentils are soft. Add the chickpeas and cook or another 5 minutes. Just before serving, add the coriander, adjust the seasoning and stir to combine. Serve with yogurt dressing, more fresh coriander and chopped chili or chilli flakes if you prefer.