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Moroccan Spiced Lentil and Tomato Soup

Elina James
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soups
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped (optional)
  • 1 cup red lentils, rinsed and drained
  • 1 can (400 g / 14 oz) diced tomatoes
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup water (add more for thinner soup)
  • 2 tbsp tomato paste
  • Salt and black pepper, to taste
  • Moroccan Spice Mix:
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ½ tsp turmeric
  • ¼ tsp ground ginger
  • ¼ tsp cayenne pepper (optional, for heat)
  • For Garnish:
  • Chopped fresh cilantro or parsley
  • A drizzle of olive oil or a dollop of yogurt (optional)
  • A wedge of lemon for serving

Instructions
 

  • Step 1: Sauté the Aromatics : In a large soup pot, heat olive oil over medium heat. Add the onion and cook until translucent, about 4 minutes. Stir in garlic, carrots, and celery, cooking another 2–3 minutes until softened.
  • Step 2: Toast the Spices : Add all the spices (cumin, coriander, paprika, cinnamon, turmeric, ginger, cayenne). Stir for about 30 seconds to release their aroma — this step “blooms” the spices, deepening their flavor.
  • Step 3: Add Lentils and Tomatoes : Stir in the rinsed lentils, tomato paste, and diced tomatoes. Mix well to coat everything with the spices.
  • Step 4: Simmer the Soup : Pour in vegetable broth and water. Bring to a boil, then reduce the heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally, until lentils are soft and the soup thickens.
  • Step 5: Blend (Optional) : For a creamier texture, use an immersion blender to blend half the soup — leave some lentils whole for texture. Alternatively, transfer half to a blender, blend until smooth, and pour back in.
  • Step 6: Season and Serve : Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro or parsley, a drizzle of olive oil, and a squeeze of lemon juice.