Moroccan Lentil Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1 bunch small carrots, diced
• 2 small potatoes (12 ounces / 340 g), diced
• 1 cup (140 g) cubed butternut squash
• 1 cup (130 g) cubed sweet potatoes
• 2 garlic cloves, sliced
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• 1 cup (200 g) French green lentils (but any will work)
• 3 tablespoons tomato paste
• 8½ cups (2 L) vegetable stock
• 1 cup (200 g) red lentils
• 1 (13.5-ounce / 400 ml) can coconut milk Juice of 1 lemon
• 3 cups (130 g) baby spinach

Instructions

1. 1Prepare freshly ground black pepper to use for seasoning.
2. 2Gather toppings like plant-based sour cream, chile oil, fresh parsley or cilantro, jalapeño slices, and lime wedges for serving.
3. 3Warm the olive oil in a large Dutch oven over medium-high heat.
4. 4Stir in the diced onion, celery, carrots, potatoes, butternut squash, sweet potatoes, and sliced garlic. Cook for about 5 minutes until the vegetables begin to soften.
5. 5Stir in the turmeric, cumin, ginger, smoked paprika, cinnamon, fine sea salt, and black pepper. Cook for about 2 minutes until the spices are fragrant and evenly distributed.
6. 6Mix in the green lentils and tomato paste. Sauté for 1 to 2 minutes before pouring in the vegetable stock.
7. 7Bring the mixture to a boil. Cover the pot, reduce the heat to low, and let it simmer for 20 minutes.
8. 8Stir the red lentils into the pot and continue cooking for another 10 minutes.
9. 9Pour in the coconut milk and lemon juice, then fold in the baby spinach. Cook for 2 to 3 minutes until the spinach wilts. Taste the broth and add more salt if needed.
10. 10Ladle the soup into bowls. Garnish with your choice of sour cream, chile oil, fresh herbs, black pepper, jalapeño slices, sea salt, or a squeeze of lime.

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