Moroccan Lentil Soup
The ultimate copycat, this hearty soup boasts tender lentils, aromatic vegetables, and a savory broth that’s brimming with warming spices. Totally vegetarian, made in one pot, and guaranteed to please people of all ages!
The best Pret copycat ever! If you’re a fan of Pret soups, I’ve got you covered. This wholesome soup features everything the restaurant version does – all the lentils, chunky vegetables, and a hint of balsamic vinegar at the end! If you’re not familiar with Pret, not to worry, this is still the best Moroccan lentil soup you will ever make.
This soup delivers everything you crave. A bounty of vegetables, hearty lentils, and chunks of potato in a rich, tomato-spiked broth. And while the ingredient list might seem a bit lengthy, all the ingredients are readily available, and may already be in your fridge and pantry.
Don’t forget to add the balsamic vinegar! Just a touch of tangy vinegar enlivens the creamy lentils and chunky vegetables. Since the soup simmers for a while, adding something sharp and tangy just before serving (like vinegar), truly enhances all the different flavors in the dish.
Feel free to add a dollop of sour cream! At Pret, they often serve this soup with sour cream on top. In my opinion, this soup is perfectly fabulous without it!
Moroccan Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 2-3 cloves garlic, minced, or 1 teaspoon dried minced garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 4 cups chicken broth, or vegetable broth for a vegan soup
- 1 cup dried green lentils, rinsed and drained
- 1 bay leaf
- 1 russet/Idaho potato, peeled and cut into 1/2-inch cubes
- 1 teaspoon balsamic vinegar
- Chopped fresh parsley for serving, optional
Instructions
- Heat the oil in a large saucepan or stock pot over medium-high heat. Add the carrots, celery, and onion and cook for 5 to 7 minutes, until soft.
- Add the garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Fold in the tomato paste.
- Add the broth, lentils, and bay leaf and bring to a boil. Stir in the potato. Reduce the heat to low, partially cover and simmer for 45 minutes, until the lentils are tender and the soup thickens. If the soups gets too thick, add water as needed.
- Discard the bay leaf and stir in the balsamic vinegar. Season to taste with salt and black pepper. Ladle the soup into bowls and top with the parsley, if using.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.