Description
A vibrant and hearty soup filled with lentils and spices, perfect for a comforting and nutritious meal.
Ingredients
Scale
- 1 cup dry green or brown lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 large bell pepper, chopped
- 2 medium tomatoes, diced
- 4 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Lemon wedges for serving
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and diced carrot, stirring them into the onion mix until they’re softened, about 3 more minutes.
- Throw in the chopped bell pepper and sauté for an additional 5 minutes.
- Now, sprinkle in the cumin, coriander, turmeric, and paprika. Stir continuously for a minute to release their fragrant oils.
- Add the diced tomatoes or canned tomatoes to the pot, along with the rinsed lentils. Pour in the vegetable broth or water.
- Bring your soup to a gentle boil, then reduce the heat and let it simmer for about 25 to 30 minutes.
- Finally, taste your soup and adjust seasonings with salt and pepper. Squeeze some fresh lemon juice into the mix for extra flavor!
Notes
Store leftovers in airtight containers for up to 5 days. Can be frozen for up to 3 months. Thicken by puréeing a portion of the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg