Moroccan Lentil Soup
The ultimate copycat, this hearty soup boasts tender lentils, aromatic vegetables, and a savory broth that's brimming with warming spices.
Servings 4
Calories 331kcal
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.
Nutrition
Calories: 331kcal | Carbohydrates: 49g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 977mg | Potassium: 1032mg | Fiber: 18g | Sugar: 7g | Vitamin A: 8053IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 5mg