Moroccan Red Lentil Soup
Moroccan Red Lentil Soup uses warm spices and wholesome red lentils, making it a hearty dish. This vibrant-colored soup features a medley of veggies such as tomatoes, lush green spinach, and orange sweet potatoes. It is fragrant and comforting as it is creamy from the earthy red lentils. Finishing the soup with a splash of bright lemon juice and garnishing it with mint makes it incredibly flavorful. Its rich taste will make it a favorite at special gatherings. Loaded with a chockful of benefits it will potentially become a staple in your home once you try it!
Equipment
- Dutch oven, stovetop
Ingredients
- 2 tbsp olive oil extra virgin
- 1 bay leaf
- 1 cinnamon stick
- 1 onion chopped
- 1 tomato pureed
- 4 clove garlic minced
- 2 cup red lentil cooked
- 1½ tsp cayenne powder
- 1 tsp paprika powder
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 3 cup vegetable stock
- 1 sweet potato peeled, cubed, air fried
- 1 cup baby spinach
- 1½ tbsp lemon juice
- 3 sprig mint leaf chopped
Instructions
- Prepare the ingredients. Air-fry the peeled and cubed sweet potato in a baking tray with a tablespoon of olive oil drizzled at 350 degrees F for 15 minutes or until the edges have browned.
- Heat a Dutch oven or any heavy-bottomed pot with olive oil. Add the bay leaf, cinnamon and the chopped onion. Sauté the onions for 2-3 minutes or until tender on medium heat. Add the tomato purée and sauté for 2-3 minutes.
- Add the cooked lentils, spices, salt and vegetable stock. Simmer for 8-10 minutes or until the soup reaches the desired consistency.
- Toss the spinach and air-fried sweet potato into the pot, stir for 2-3 minutes, turn off the heat and add the lemon juice. Garnish with mint chiffonade and serve hot.
Video
Notes
- To air-fry the sweet potatoes, peel and cut them into cubes. 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 15 minutes or until there are golden brown edges.
- I cooked the red lentils separately and puréed them. You could cook the red lentils directly in the pot after adding vegetable stock or water. Red lentils cook faster than most other lentils. There is no need to soak the red lentils. I pressure-cooked the lentils in 2 cups of water.
Nutrition
Calories: 470kcalCarbohydrates: 75gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 993mgPotassium: 1262mgFiber: 31gSugar: 8gVitamin A: 9710IUVitamin C: 18mgCalcium: 110mgIron: 8mg
