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Moroccan Lentil Soup
A hearty Moroccan-style soup packed with root vegetables, two types of lentils, and warming spices. The combination of turmeric, cumin, and cinnamon builds a deeply flavorful base, while coconut milk adds a rich, creamy finish. Sweet potatoes and butternut squash bring a natural sweetness that balances the savory broth. It is a comforting, vegetable-heavy meal perfect for chilly evenings or meal prep for the week ahead.
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
- 1Prepare freshly ground black pepper to use for seasoning.
- 2Gather toppings like plant-based sour cream, chile oil, fresh parsley or cilantro, jalapeño slices, and lime wedges for serving.
- 3Warm the olive oil in a large Dutch oven over medium-high heat.
- 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.
- 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.
- 6Mix in the green lentils and tomato paste. Sauté for 1 to 2 minutes before pouring in the vegetable stock.
- 7Bring the mixture to a boil. Cover the pot, reduce the heat to low, and let it simmer for 20 minutes.
- 8Stir the red lentils into the pot and continue cooking for another 10 minutes.
- 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.
- 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.