Warming Moroccan Lentil Soup with Vegetables and Spices
Lentil soup is one of those wonderfully simple dishes you throw together on a cold day, and yet it fills you up and warms you through. Lentils, an onion, some tomato and a handful of spices, and you’ve got a complete meal for next to nothing. It shows up often on Ramadan tables, either as an alternative to harira or alongside it.
The texture is entirely up to you: if you like it thick, mash some of the lentils; if you prefer it lighter, leave the grains whole. A pinch of cumin and a few drops of lemon at the very end lift the flavour beautifully.
Warming Moroccan Lentil Soup with Vegetables and Spices
المقادير
Method
- Sauté the onion and garlic in the oil until softened.
- Add the grated tomatoes, the carrot, the tomato paste and the spices, then stir for a few minutes.
- Add the lentils, plenty of water, the coriander and the parsley, then cover the pot.
- Let the soup simmer over medium heat for about 40 minutes, until the lentils are completely tender.
- Mash some of the lentils if you want a thicker texture, then adjust the salt and water.
- Serve hot with a pinch of cumin, a drizzle of olive oil, a few drops of lemon and some bread.
ملاحظات
Cumin and lemon at the end lift the flavour considerably.
The soup thickens as it cools; add a little water when reheating.
The secret to a great lentil soup every time
For me, everything is decided at the start. I never tip the lentils straight into water: first I let the onion and garlic soften slowly in the oil until they turn pale gold, then I stir the spices in for a few seconds before the tomato goes in. That small step opens up the cumin and turmeric and changes the flavour of the whole pot. I add plenty of water from the beginning, because lentils drink up a lot and the soup thickens as it cools. I salt at the end, never at the start, or the lentil skins stay tough. And the squeeze of lemon right before serving isn’t decoration: it wakes the dish up and balances its richness.
Variations and swaps based on what you have
If you don’t have brown lentils, red ones do the job nicely: they cook faster and give a smoother, more velvety texture. In our house plenty of people add a handful of rice or vermicelli in the last fifteen minutes for a heartier bowl. On cold days I drop in a stick of celery or a finely diced potato alongside the carrot. Meat lovers cook small pieces of lamb in from the start; for the vegetarian version, a good vegetable stock is more than enough. And if you’d rather skip the heat, simply swap the black pepper for an extra pinch of cumin.
How to serve it and what to serve alongside
We serve it piping hot in deep bowls, with a thread of olive oil traced over the surface, a final pinch of cumin and a few drops of lemon that everyone squeezes to taste. Warm country bread is its natural partner: you dip mouthful after mouthful. During Ramadan it stands in for harira or sits beside it, with a date and a glass of milk. To turn it into a full meal, top it with a sliced boiled egg or a generous handful of fresh coriander chopped at the last moment; that raw greenery brings a lovely lift over the warmth of the broth.
Storing, reheating and making ahead
Lentil soup is even better the next day: after a night in the fridge the spices have settled in properly. It keeps for three days in a sealed container and thickens as it cools, since the lentils keep soaking up liquid; when you reheat it, stir in a little hot water to bring the consistency back. It freezes very well for up to a month: I portion it into small tubs and thaw it in the fridge the night before. Reheat over gentle heat rather than high so the lentils don’t catch on the bottom, and adjust the salt and lemon at the end, because the flavours fade a touch in storage.
Frequently asked questions
Which type of lentil is best for soup?
Brown or green lentils hold their shape, while red lentils break down and give a creamy texture; both are delicious.
Should I soak the lentils before cooking?
It isn't essential, but soaking them for half an hour shortens the cooking time a little.
Is lentil soup suitable for a diet?
Yes, it's rich in fibre and plant-based protein and filling for a moderate calorie count if you go easy on the oil.
Why did my soup turn out slightly bitter?
Usually because the tomato paste or garlic scorched over high heat at the start. Let them just soften over gentle heat, and a small pinch of sugar corrects any extra acidity.
How do I thicken the soup without flour or starch?
Blend a bowl of the cooked lentils with a hand blender and stir them back into the pot; the lentils' own starch is enough to thicken the soup with nothing added.
Can I cook it in a pressure cooker?
Yes. After softening the onion and spices, seal the pot and cook for about fifteen minutes once it comes up to pressure; you save a lot of time for the same flavour.
Photo: Wikimedia Commons — CC BY-SA
