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Warming Moroccan Lentil Soup with Vegetables and Spices

A hearty lentil soup with tomatoes, onion and carrot, seasoned with cumin and turmeric. Gentle on the stomach and packed with plant-based protein.
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مدة التحضير 15 minutes
مدة الطهي 45 minutes
الوقت الكلي 1 hour
عدد الحصص: 5 people
Ingredients Method Notes

المقادير
  

  • 2 cups rinsed lentils
  • 1 chopped onion
  • 2 grated tomatoes
  • 1 grated carrot
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 tablespoon tomato paste
  • Coriander and parsley
  • Salt, pepper and olive oil
  • Lemon juice for serving

Method
 

  1. Sauté the onion and garlic in the oil until softened.
  2. Add the grated tomatoes, the carrot, the tomato paste and the spices, then stir for a few minutes.
  3. Add the lentils, plenty of water, the coriander and the parsley, then cover the pot.
  4. Let the soup simmer over medium heat for about 40 minutes, until the lentils are completely tender.
  5. Mash some of the lentils if you want a thicker texture, then adjust the salt and water.
  6. Serve hot with a pinch of cumin, a drizzle of olive oil, a few drops of lemon and some bread.

ملاحظات

Mashing some of the lentils gives a creamy texture without adding anything.
Cumin and lemon at the end lift the flavour considerably.
The soup thickens as it cools; add a little water when reheating.