Moroccan Red Lentil Soup
Moroccan Red Lentil Soup uses rich, warm spices and wholesome red lentils, making it a hearty dish. It is vibrant with lush green spinach, and orange sweet potatoes, and with tomatoes and onions. This comforting soup is not only incredibly flavorful but is also loaded with a chockful of benefits, making it a staple in your home once you try it!
Equipment
- Dutch oven, stovetop
Ingredients
- 2 tbsp olive oil extra virign
- 1 bay leaf
- 1 cinnamon
- 2 pearl onion chopped
- 2 tomato pureed
- 5 clove garlic
- ½ tsp cayenne powder
- ¾ tsp paprika powder
- ¼ tsp turmeric powder
- ¾ tsp cumin powder
- ¼ tsp coriander powder
- 1 tsp salt
- 1 cup red lentil cooked
- 3 cup vegetable stock
- 1 sweet potato cubed, air fried
- 1 cup baby spinach
- 1½ tbsp lemon juice
- 3 sprig mint leaf chopped
Instructions
- Peel the sweet potato and cube it. Drizzle a teaspoon of olive oil, toss and air fry or bake (350 degrees F) the sweet potato cubes in a foil-lined baking tray for 5-6 minutes or until there are golden brown edges.
- Heat a Dutch oven or any heavy bottomed pot with olive oil. Add the bay leaf, cinnamon and the chopped onion. Sauté for 2 minutes or until tender.
- Add the (blanched) tomato purée and stir for 1-2 minutes to take away the raw taste of the tomatoes.
- Add the spices and the salt.
- Puree two-thirds of the cooked and leave a third as is. Add both the puréed and whole cooked red lentils into the pot.
- Add the homemade vegetable stock or water and stir to combine on medium heat.
- Simmer for 10-15 minutes or until the soup reaches your desired consistency. Add the spinach and stir for a minute.
- Turn off the heat and add the air fried sweet potatoes and the lemon juice.
- Serve hot garnished with mint leaves.
Notes
- Please adjust the salt per your liking.
- I cooked the red lentils separately and puréed them. You could cook the red lentils directly in the pot after the adding the vegetable stock. Red lentils cook faster than most other lentils. There is no need to pre-soak the red lentils. I pressure cooked the lentils in 2 cups of water.
- The stock I used is homemade from my other vegetable soup. The soup tastes fine when made with water instead of stock.
- You can purée the tomatoes without blanching them.
- While air frying or baking the sweet potato, you can start making the soup.
Nutrition
Calories: 309kcalCarbohydrates: 48gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1091mgPotassium: 873mgFiber: 17gSugar: 7gVitamin A: 9739IUVitamin C: 19mgCalcium: 82mgIron: 5mg
