Moroccan Spiced Lentil Soup

Experience the rich, warming flavors of Morocco with this Moroccan Spiced Lentil Soup, a hearty vegan dish brimming with vibrant spices and wholesome ingredients. Perfectly spiced with a blend of cumin, coriander, turmeric, and a hint of cinnamon, this soup offers layers of bold, aromatic flavor. Tender lentils simmer in a savory tomato broth alongside sautéed vegetables, fresh spinach, and bright bursts of cilantro and parsley. Finished with a touch of lemon juice for a tangy kick, this nutritious soup is both comforting and satisfying. Ready in under an hour, it’s ideal for a cozy weeknight dinner or meal prep. Serve it with crusty bread or your favorite grain for a complete, soul-warming meal!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 cup dried green or brown lentils
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups fresh spinach
• 2 tablespoons lemon juice
• 0.25 cup, chopped fresh cilantro
• 0.25 cup, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic, ground cumin, coriander, turmeric, paprika, cinnamon, and red pepper flakes. Cook for 1 minute until fragrant.

Step 4

Add the tomato paste and stir it into the vegetables and spices. Cook for another minute.

Step 5

Rinse the lentils under cold water, then add them to the pot along with the vegetable broth, diced tomatoes, salt, and black pepper.

Step 6

Bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover the pot, and let it cook for 25–30 minutes, or until the lentils are tender.

Step 7

Stir in the fresh spinach, allowing it to wilt into the soup, about 1–2 minutes.

Step 8

Add the lemon juice, chopped cilantro, and parsley, and stir to combine.

Step 9

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

Step 10

Serve hot with crusty bread or over a bed of rice, if desired.

Nutrition Facts

Serving size	(2566.9g)

Amount per serving	% Daily Value*
Calories	1906.9

Total Fat 56.9g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 10.5g
Cholesterol 7.9mg	0%
Sodium 6490.4mg	0%
Total Carbohydrate 278.4g	0%
Dietary Fiber 60.3g	0%
Total Sugars 55.7g
Protein 90.4g	0%

Vitamin D 0IU	0%
Calcium 746.0mg	0%
Iron 33.4mg	0%
Potassium 6138.9mg	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: 25.8%

Protein: 18.2%

Carbs: 56.0%