Spiced Moroccan Lentil Soup

How to make a Spiced Moroccan Lentil Soup.

Ingredients: Serves 6

  • 1 cup green lentils, uncooked
  • 1 yellow onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 2 medium carrots, sliced 1/4 inch thick (about 1 cup sliced carrots)
  • 4 cups vegetable broth
  • 3 cups water
  • 1 teaspoon salt
  • 1/2 cauliflower head, cut into small florets
  • 1 15 oz can diced tomatoes
  • 1 small dried Thai chilli pepper (or 1/4 – 1/2 teaspoons red pepper flakes, to taste)
  • Juice of 1/2 lemon
  • 3 tablespoons cilantro leaves, chopped


  1. Heat the olive oil in a large soup pot and add the chopped onion.
  2. Saute for 3 minutes or until the onion starts to turn translucent.
  3. Add the spices – cumin, coriander, turmeric, cinnamon and saute for 1 minute.
  4. Add the carrots, vegetable broth, water, salt, and lentils.
  5. Bring to a boil, and then cover and let simmer for 35 minutes.
  6. Check on the soup after 20 minutes to make sure there is enough liquid in there.
  7. If it seems too dry, add some water, a half a cup at a time.
  8. After 30 minutes, when the lentils are fully cooked and are just starting to fall apart, add the can of diced tomatoes and the cauliflower florets.
  9. Cover and cook for another 5-10 minutes, until the cauliflower is fully cooked to your liking.
  10. Remove from heat and stir in the lemon juice and cilantro leaves.
  11. Taste the soup and season with more salt if you think it needs more.
  12. Serve and enjoy!
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