Creamy 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. 1Warm the olive oil in a large Dutch oven over medium-high heat.
2. 2Stir 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. Taking the time to sweat the vegetables builds a sweeter, deeper flavor base.
3. 3Stir 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. Blooming the spices in oil wakes up their essential oils for maximum flavor.
4. 4Mix in the green lentils and tomato paste. Saute for 1 to 2 minutes before pouring in the vegetable stock.
5. 5Bring the mixture to a boil. Cover the pot, reduce the heat to low, and let it simmer for 20 minutes.
6. 6Stir the red lentils into the pot and continue cooking for another 10 minutes. Adding the red lentils later prevents them from turning completely to mush while the green lentils finish cooking.
7. 7Pour 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. Ladle into bowls and garnish with your choice of sour cream, chile oil, fresh herbs, or a squeeze of lime.

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