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Moroccan Lentil Soup

This is a healthy hearty delicious red lentil soup recipe made with flavorful Moroccan spices.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup, Soups
Cuisine: African, world
Keyword: Lentil Soup, Moroccan red lentil soup, Vegan Lentil Soup
Servings: 6
Calories: 150kcal
Author: Ipsa Faujdar

Equipment

Ingredients

  • 2 tbsp olive oil or any vegetable oil
  • 1 white onion chopped/ sub- red onion
  • 1 carrot diced
  • 2 celery stalks chopped
  • 1 tsp minced fresh garlic or ½ tsp garlic powder
  • 1 tsp minced ginger or ½ tsp ground ginger
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1½ tsp coriander powder
  • 1 tsp cinnamon powder
  • 1 tsp paprika
  • 1 tsp red chilli powder
  • 2 cups baby spinach or regular chopped spinach greens/ kale
  • 1 ½ cups red lentils washed and soaked
  • 6 cups vegetable broth
  • 2 medium fresh tomatoes pureed or 1 ½ tbsp tomato paste
  • 1 medium tomatoes finely chopped
  • 1½ salt or as per taste
  • 3 - 4 tbsp cilantro leaves finely chopped
  • 2 tsp red chilli flakes for garnish
  • 1 tsp lemon juice or juice of ½ lemon
  • ½ cup coconut milk

Instructions

Moroccan Lentil Soup on Stove Top

  • Heat oil in a heavy pot pan or dutch oven.
  • Once oil is hot, put chopped onion, minced ginger, minced garlic, carrots, celery.
  • And saute on medium flame for 2 minutes.
  • Then add ground spices mentioned above in the ingredients list.
  • Give them a nice stir.
  • Add tomato paste or puree and simmer for 2 minutes.
  • Add lentil and broth.
  • Cover with a lid and simmer for 15 minutes or till lentils are cooked and soft.
  • Now add spinach leaves.
  • Close the lid and simmer for another 5 minutes.
  • Turn off heat when lentils are well cooked.
  • Add lemon juice, chopped coriander leaves, and red chilli flakes.
  • Garnish with some more cilantro leaves and serve hot.

Instant Pot Method

  • Start the instant pot on saute mode for 5 minutes.
  • When the inner pot is hot, add oil.
  • Add onion, ginger, garlic, celery, and carrots. And saute for 2 minutes.
  • Add ground turmeric, cinnamon, coriander, cumin, and paprika.
  • Add tomato paste or tomato puree along with chopped tomatoes.
  • Give everything a nice stir.
  • Next add lentils and vegetable broth.
  • Deglaze the pot before closing the lid.
  • Close the lid of the instant pot and turn the knob to "SEAL".
  • Now turn off saute mode and start pressure cook mode for 5 minutes. If using brown lentils then set timer for 12 minutes.
  • Let it be on natural pressure release for 10 minutes. Now quick release and stir well.
  • Add coconut cream (or coconut milk) to this lentil soup.
  • Let it rest for 5 minutes more covering the lid again.
  • Add lemon juice and garnish with chilli flakes and cilantro leaves.

Notes

Take 2 tbsp tomato paste in place of tomato puree.
You can also add 1 cup cooked/ canned brown lentils or chickpeas (drained and rinsed).
 

Nutrition

Calories: 150kcal