Moroccan Spiced Lentil Soup

This soup builds a fragrant base with sautéed aromatics, then simmers red lentils until they break down slightly and thicken the broth. Tomato, cumin, coriander, paprika, ginger, and a small amount of cinnamon give it a Moroccan-inspired profile, while lemon juice and cilantro keep the finish fresh.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoon olive oil
• 1 piece yellow onion finely diced
• 2 piece carrot peeled and diced
• 2 piece celery stalks diced
• 0.5 teaspoon fine salt divided
• 4 clove garlic cloves minced
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground ginger
• 0.25 teaspoon ground cinnamon
• 2 tablespoon tomato paste
• 250 gram red lentils rinsed and picked over
• 400 gram crushed tomatoes
• 750 milliliter vegetable stock
• 400 milliliter water divided
• 1 piece bay leaf
• 0.5 teaspoon black pepper
• 1 teaspoon fine salt divided
• 100 milliliter water divided
• 2 tablespoon lemon juice freshly squeezed
• 15 gram fresh cilantro chopped

Instructions

1. Heat the olive oil in a 5 to 6 liter pot over medium heat. Add the onion, carrot, and celery with 1/2 teaspoon of the salt, and cook, stirring often, until softened but not browned, about 6 to 8 minutes. The vegetables look glossy and softened with no raw onion smell.
2. Add the garlic, cumin, coriander, paprika, ginger, cinnamon, and tomato paste. Cook, stirring constantly, for 1 minute until fragrant and the tomato paste darkens slightly. The spices smell toasted and the paste looks brick-red and sticky.
3. Stir in the lentils, crushed tomatoes, vegetable stock, 400 milliliters of the water, bay leaf, black pepper, and the remaining 1 teaspoon salt. Bring to a boil, then reduce to a steady simmer. The pot reaches a boil and then settles into small, steady bubbles across the surface.
4. Simmer uncovered for 18 to 22 minutes, stirring occasionally, until the lentils are fully tender and starting to break down. If the soup gets too thick before the lentils are done, add up to 100 milliliters more water. The lentils are soft and the broth has thickened into a spoon-coating soup.
5. Remove the bay leaf, then stir in the lemon juice. Taste and adjust salt only if needed. For a looser texture, add the remaining 0 to 250 milliliters water a little at a time. The soup tastes bright and balanced, and reaches the thickness you want.
6. Ladle into bowls and finish with the chopped cilantro. Each bowl is topped with fresh green herbs and served hot.