Moroccan Red Lentil Soup Recipe
Cozy, creamy, and full of bold Moroccan flavor, this red lentil soup is made with simple pantry ingredients and ready in under 30 minutes. It’s thick, hearty, and perfect for a quick dinner or easy meal prep.
Servings 4
Calories 277kcal
Equipment
- Immersion Blender or blender
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion
- 2 medium carrots thinly sliced
- 2 cloves garlic
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- 4 cups vegetable broth
- 1 can diced tomatoes 14 oz can
- 1 cup red lentils rinsed
Instructions
- Preheat a large pot over medium heat.
- Chop the onion, thinly slice the carrots and finely chop the garlic.1 medium red onion, 2 medium carrots, 2 cloves garlic
- Once the pot is hot, add the olive oil, onion and carrots and cook 5-7 minutes, stirring occasionally.1 tablespoon olive oil, 1 medium red onion, 2 medium carrots
- After 5-7 minutes, add the garlic and cook 1 minute.2 cloves garlic
- After 1 minute, add the spices and stir well. Cook 30-60 seconds.1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon sea salt, ½ teaspoon cumin, ½ teaspoon cinnamon
- Add 1/2 cup of vegetable broth and scrape the bottom of the pot so that the spices don't burn.4 cups vegetable broth
- Add the rest of the ingredients (be sure to rinse the lentils). Turn the heat up to high and bring to a boil.4 cups vegetable broth, 1 can diced tomatoes, 1 cup red lentils
- Once the soup is boiling, turn the heat down to low and put a lid over the pot. Cook for 12 minutes.
- After 12 minute, the lentils will be soft. Turn off the heat and blend 1/2 to 3/4 of the soup with an immersion blender or blender (carefully).
Notes
Top tips
- Blend ½ to ¾ of the soup to achieve the creamy texture. Leave some unblended if you prefer more texture.
- If using a regular blender, blend hot soup in batches and vent the lid (remove the center cap and cover loosely with a towel) to prevent pressure buildup.
- Use a large pot — the lentils double in size while cooking.
- Fridge: Store this red lentil Moroccan soup in the fridge in an airtight container for up to 4 days.
- Freezer: Allow the soup to cool then transfer to a freezer safe container. I like to use Soupercubes to portion out leftovers into ½ or 1 cup servings. Once frozen, transfer to a freezer safe bag (I like to use Stasher bags) for up to 3 months.
Nutrition
Calories: 277kcal | Carbohydrates: 41g | Protein: 18g | Fat: 6g | Fiber: 16g | Sugar: 6g
