Moroccan Lentil Soup
—Gluten Free + Vegan—
If you’re not familiar with Moroccan cuisine, this recipe is a great place to start. There’s a lot of love in this traditional recipe. It’s a simple, vegan + gluten free, hearty + comforting dish with just the right amount of Moroccan spice. The warm, rich smell of cumin, paprika, and ginger simmering in the soup remind me of my childhood trips to Rabat. It’s full of earthy flavors and packed with plant-based protein, fiber, and iron. This recipe is perfect to make on a busy weekday because it comes together in less than 40 minutes, with a big chunk of time spent cooking on the stove. Great for multitasking. It makes a big batch, just how I like it, lasting several meals.
I love serving it with a side of freshly baked Brazilian cheese bread (paô de queijo) for a yummy indulgence and topping it with fresh parsley and a squeeze of lemon to brighten up the flavors. Best enjoyed around the table with the ones you love. Most importantly, eating delicious and nutritious foods feels great and the taste is irresistible.
INGREDIENTS
4 tbsps olive oil
2 cups dry french lentils
2 tomatoes, grated
2 onions, thinly sliced
4 cloves garlic, minced
5 cups water
2 tsps salt
5 tsps smoked paprika
1/2 tsp ground cumin
1/2 tsp ground ginger
For toppings: squeezed lemon, chopped parsley, Brazilian cheese bread or baguette
CREATE
Thinly slice onions and mince garlic, set aside
Add olive oil to a large deep pot and heat up for 1 minute on med. heat. Add in the onions and garlic
Grate tomatoes into pot, add in all spices, lentils, and water. The water should be covering the lentils, if it’s not, add more
Bring to a boil, cover with a lid, and reduce heat to low
Let it simmer for 30-35 mins until lentils are cooked. Turn off the heat
Cut the lemon in half and chop up the parsley
Serve into a bowl and top with a squeeze of lemon, some parsley, and a side of cheese bread, baguette, or crackers
NOTES:
Mindful Tip: If you can, use organic and local ingredients for optimal flavor and nutrition.
Zero Waste Tip: Save the onion and garlic peels in a bag in the freezer. Once your bag fills up with vegetable scraps, you can make your own vegetable broth.