Vegan Moroccan Lentil Soup Recipe

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photos in this post courtesy of An Unrefined Vegan

After my sister-in-law made this soup for our family one night, I fell in love with it! This is a variation on her recipe. I could make this hearty and comforting dish weekly (and sometimes do). It's simple and bursting with vibrant and fresh flavors. You can cook it up on the stove top or throw everything in the slow cooker and let it simmer all day. Either way is easy and delicious, especially when you have good company.

Moroccan Lentil Soup

Ingredients:

  • 1 large onion, chopped
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • ½  heaped teaspoon ground coriander
  • 1 heaped teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon dried ginger
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 4–6 cups vegetable broth (I used 4 in the pictured recipe, but sometimes increase it for a less stew like soup)
  • 1 (14 oz) can crushed tomatoes (1/2 a jar of bottled or 2-3 large fresh tomatoes are always better if you have them)
  • 1 cup dry red lentils, rinsed and picked over
  • ¼ cup parsley, chopped
  • ¼ cup cilantro, chopped
  • Juice of half a fresh lemon

Method:

In a large soup pot, sauté the onion, carrot, and garlic in the olive oil. Add seasonings (coriander, cumin, turmeric, paprika, cinnamon, ginger, salt, pepper) when onion is translucent and sauté for a few minutes more.

Add vegetable broth, tomatoes, and lentils and simmer on stove-top for 30 minutes in large saucepan or in a small crock-pot on low for 6–8 hours.

For texture variation you can pulse it a few times with a stick blender.

Add lemon, parsley, and cilantro just before serving. For extra brightness, squeeze an additional slice of lemon over each bowl.

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COMMENTS / REPLIES 15

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  • My husband is Moroccan, and last night he said he wanted lentil soup. I have never made lentil soup and his is amazing. So, I was happy to find this recipe. I just made and I am waiting for him to come home.

    I am with Diana, I doubled up on the spices except cinnamon too. My husband is used to a flavor explosion with his Moroccan food. After reading her comment, I decided to do the same.

    Also, I used a dry soup mix from the bulk section of the grocery store. It has green and yellow split peas and green and red lentils. The flavor is yummy. Can't wait for him to try it. Thank you

  • Thank you for this recipe! I enjoy robust flavors, so doubled up on all seasonings except the cinnamon. I also added a large bunch of kale to make it more stew like - Delicious!!

  • I would like to get some of these recipes but not having a printer and not being able to use my hands very well i normally have them posted on my wall, so they will always be there. There is no Share on your recipes. Disappointed!

  • Can you make this with green lentils?

  • I am curious to know once you make your veggie broth, why strain out the veggies? I do not buy canned or prepared soup stock so am always looking for homemade soup ideas and wonder why not keep the veggies in the stock.

  • I find with pulses that cooking them first for a while then draining/changing the water before adding to other ingredients makes them less likely to give you uncomfortable wind. With lentils, they do not need a lot of cooking,so bring lentils to the boil and cook for 5 mins then drain and add them to liquids with other ingredients and finish cooking them.

  • hi there, is this using red lentils or a different type of lentil
    louise

  • What is vegetable broth? Do I make that first?

    • A basic and flavorful vegetable broth recipe to make vegetarian soups, vegetarian gravy, or just to add flavor to a variety of vegetarian recipes. You can use this easy vegetable broth in recipes calling for broth or stock of any kind.
      Ingredients:
      •1 onion, chopped
      •1 carrot, chopped
      •2 stalks celery, chopped
      •1 potato, chopped into large chunks
      •1/3 cup mushrooms, chopped in half
      •3 cloves whole garlic
      •3 bay leaves
      •1 tbsp soy sauce
      •8 cups water
      •dash salt and pepper

      Preparation:
      Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour. Strain out the vegetables and remove the bay leaves. This
      broth can be used as a base for soups, gravies and more.

      Or here's the link to retrieve it & more http://vegetarian.about.com/od/soupsstewsandchili/r/veggiebroth.htm

      At first I wrote just how I make broth & then thought "Vegetable Broth" so I had to delete & start again so u thought me something so thx. :) Let me know how it turns out alright good luck!!

  • Thank you for this amazing recipe!!!!! THis is the best lentil soup Ive ever eaten! I added some celery too as I wanted more vegies. It was just fabulous! TY so much! Even my picky teenager said it was 'legit'. Thats saying something! :-)

  • I'm going to make this recipe today! How many will it serve?

  • Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says "I'll be back" :) Thanks again!