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Birds eye view of Moroccan lentil soup in casserole pot and served in a smaller dish at the front.
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Moroccan Lentil Soup

Moroccan lentil soup is a delicious and easy red lentil vegan soup recipe. This hearty healthy soup is flavoured with the popular spices of Morocco.
Course Lunch
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 258kcal
Author Neil

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion finely diced
  • 2 medium carrots finely diced
  • 1.5 teaspoon ground cumin
  • 1.5 teaspoon coriander powder
  • Pinch of cinnamon
  • 0.5 teaspoon turmeric
  • 340 g red split lentils
  • 1 400 g tin chopped tomatoes
  • 1 L vegetable stock
  • Freshly ground salt and pepper
  • 1 tablespoon fresh coriander chopped

Instructions

  • In a large pan over a medium heat gently heat the olive oil.
  • Add the diced onion and sauté for about 2 minutes until softened then add the diced carrots and sauté together for a further 2 minutes.
  • Add the spices stirring for another minute.
  • Add the lentils, tomatoes and vegetable stock and stir to combine. Simmer on low heat for 20 minutes until the lentils are tender.
  • Season to taste and serve with the coriander scattered over.

Nutrition

Calories: 258kcal | Carbohydrates: 42g | Protein: 15g | Fat: 3g | Sodium: 781mg | Potassium: 774mg | Fiber: 18g | Sugar: 5g | Vitamin A: 3860IU | Vitamin C: 12.1mg | Calcium: 70mg | Iron: 5.5mg