Moroccan Lentil Soup
This hearty Moroccan lentil soup makes an excellent side dish for autumn and winter! It's packed with protein, healthy nutrients, and just the right spice to keep you warm and cozy during the colder months! The best part? This healthy dish tastes amazing with grilled kebabs, salmon, or just on its own with a few dates on the side!
Equipment
- Dutch oven or stockpot
Ingredients
- 2 cups lentils
- 1 onion, chopped
- 1 large tomato, grated (optional)
- 3 garlic cloves, crushed (or 1/2 tsp garlic powder)
- 3 Tbsp olive oil
- 1 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp turmeric powder
- 1/4 tsp paprika
- 1/2 tsp ground black pepper
- 1 - 1/4 tsp salt
- 5+ cups lukewarm water (or as needed)
Toppings
- 2 Tbsp chopped parsley (optional)
- lemon slices (optional)
Instructions
Cleaning the Lentils
- Sift through the lentils to ensure no hidden rocks or stones. Then, rinse your lentils with cold water to remove any extra debris. Drain the lentils and set them aside.
Cooking the Lentils
- On a medium-low stovetop, preheat a Dutch oven or stockpot for 3-5 minutes. Put in the olive oil, onions, garlic, and grated tomatoes if using. Sauté for 5 minutes or until the onions soften.
- Add the spices and rinsed lentils, stir, and cook for a couple of minutes (covered).
- Add 5 cups of lukewarm water, cover, and cook for 30 minutes. Check the water level every 10 minutes, adding water as needed. Because it’s a soup that will absorb a lot of water, it’s important to keep adding lukewarm water along the way to ensure your soup doesn’t dry out. Add enough water for the lentils if you prefer thick consistency and more water for a watery soup.
- Add chopped parsley, turn the stove off, and let the soup simmer for a few minutes.
Serving the Lentils
- Serve your soup with bread, and squeeze some fresh lemon slices over the top before the first sip. Enjoy!
Notes
- You may use brown, yellow, red, green, or your favorite type of lentil. While the green lentils have a unique nutty flavor, the brown version is quicker to cook, resulting in a softer texture. Therefore, ensure you factor in cooking time for each type of lentil because some take longer than others.
- Store leftover lentils in the refrigerator for up to 3 days, and heat them on a stovetop with a little water to avoid burning.