Spicy Moroccan Lentil Soup Recipe
A warm, comforting bowl filled with bold Moroccan spices and tender lentils. Every spoonful bursts with deep flavors.
Servings: 2 servings
Calories: 613kcal
Ingredients
- 1 Tablespoon Oil
- 1 Onion sliced
- 1 Tomato diced
- 1 Tablespoon Ginger + Garlic paste or chopped fine
- ½ Cup Celery Stalks greens cut small
- 1 Small Carrot cut small
- ¼ Teaspoon Black Pepper Ground
- ¼ Teaspoon Turmeric Ground powder
- 1 Teaspoon Cumin Seeds Ground powder
- 1 Teaspoon Red Chili Pepper Flakes optional
- ¼ Teaspoon Cinnamon Ground powder
- 1 Cup Red Lentils *see Notes
- 1 Cup Chickpeas aka Garbanzo Beans, soft Cooked
- 6 Cups Broth
- To Taste Salt
- 1 Lemon Juice to garnish
- Cilantro Fresh aka Coriander greens, to garnish
Instructions
- Add the oil to your pot and heat it up. Throw in the onion slices and cook until translucent.1 Tablespoon Oil, 1 Onion
- Then add the tomato pieces and stir-fry for a minute.1 Tomato
- Next, add the ginger and garlic and stir-fry on high heat quickly. Reduce heat and directly add the cut celery greens and carrot pieces.1 Tablespoon Ginger + Garlic, ½ Cup Celery Stalks, 1 Small Carrot
- Fry on medium heat for 2 minutes.
- Reduce heat and add in the spices one by one. Black pepper, turmeric, cumin, chili flakes, and cinnamon.¼ Teaspoon Black Pepper Ground, ¼ Teaspoon Turmeric Ground, 1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Red Chili Pepper Flakes, ¼ Teaspoon Cinnamon Ground
- Mix a bit and increase heat to medium.
- Throw in the red lentils and the cooked chickpeas. Mix and let cook for a minute.1 Cup Red Lentils, 1 Cup Chickpeas
- Now pour in the broth and mix the contents well.6 Cups Broth
- Taste to see if salt is needed. Cover and let cook for about 1 hour on slow heat.To Taste Salt
- Check once in a while on your soup.
- The soup is ready when all the ingredients are soft after 60 minutes.
- Garnish with lemon juice and cilantro and serve hot.1 Lemon Juice, Cilantro Fresh
Video
Notes
Use dry organic red lentils and cooked soft chickpeas. Red lentils cook quickly, and here they don't need soaking in this recipe because the soup will be cooking for more than 20 minutes. However, the chickpeas need to be already cooked soft because they are notoriously hard otherwise and take a while to cook. I pressure cook my dry chickpeas before using them in my dishes. You can use canned chickpeas too,
Red lentils need to be washed in clear water a few times.
Nutrition
Serving: 1025g | Calories: 613kcal | Carbohydrates: 98g | Protein: 32g | Fat: 10g | Sodium: 2894mg | Potassium: 1507mg | Fiber: 36g | Sugar: 17g | Vitamin A: 6635IU | Vitamin C: 25.6mg | Calcium: 137mg | Iron: 10.4mg
