Moroccan Lentil Soup with Coriander Oil

Warm your soul with this Moroccan Lentil Soup with Coriander Oil, a vibrant and nourishing dish that showcases bold North African flavors. This hearty soup combines two types of protein-packed lentils—red and green or brown—with a medley of aromatic spices like cumin, coriander, cinnamon, and paprika for a deeply fragrant base. Fresh vegetables and a splash of tangy diced tomatoes bring layered textures, while a drizzle of homemade coriander oil adds a refreshing, herbaceous finish. Perfectly balanced and easy to make in under an hour, this vegan and gluten-free soup is ideal for cozy weeknight dinners or meal prep. Garnish with lemon wedges for a zesty kick and serve with crusty bread for the ultimate comfort meal.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 medium Carrot, diced
• 2 stalks Celery stalks, diced
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Cinnamon
• 1 teaspoon Paprika
• 1 cup Red lentils, rinsed
• 1 cup Green or brown lentils, rinsed
• 1 14-ounce can Canned diced tomatoes
• 6 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Fresh cilantro or coriander leaves
• 4 tablespoons Extra-virgin olive oil
• 4 pieces Lemon wedges

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the ground cumin, ground coriander, cinnamon, and paprika. Cook for 1 minute until fragrant.

Step 4

Add the red lentils, green or brown lentils, canned diced tomatoes (with juices), and vegetable broth. Stir to combine.

Step 5

Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.

Step 6

While the soup simmers, prepare the coriander oil. In a small blender or food processor, blend the fresh cilantro or coriander leaves and 4 tablespoons of extra-virgin olive oil until smooth. Set aside.

Step 7

Once the lentils are tender, use an immersion blender to puree a portion of the soup to create a slightly thickened texture. Alternatively, remove 2 cups of soup, blend in a regular blender, and return it to the pot.

Step 8

Taste the soup and adjust the seasoning with additional salt or spices if needed.

Step 9

Serve the soup hot in bowls. Drizzle each serving with coriander oil and garnish with extra cilantro leaves if desired.

Step 10

Offer lemon wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2643.7g)

Amount per serving	% Daily Value*
Calories	2052.6

Total Fat 110.2g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 10.3g
Cholesterol 7.9mg	0%
Sodium 6396.5mg	0%
Total Carbohydrate 213.9g	0%
Dietary Fiber 65.9g	0%
Total Sugars 51.6g
Protein 69.3g	0%

Vitamin D 0IU	0%
Calcium 588.2mg	0%
Iron 27.9mg	0%
Potassium 5764.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 13.0%

Carbs: 40.3%