Name: Moroccan Spiced Lentil And Carrot Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 cup dried red lentils; 2 large carrots, peeled and diced; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (adjust to taste); 4 cups vegetable broth; 1 can (14 oz) diced tomatoes; Salt and pepper to taste; Fresh cilantro, chopped, for garnish; Lemon wedges, for serving

Instructions

Start by rinsing the red lentils under cold water until the water runs clear. Set them aside.
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent.
Add the minced garlic, ground cumin, coriander, turmeric, paprika, and cayenne pepper to the pot. Stir well to combine and let the spices toast for about a minute until fragrant.
Add the diced carrots to the pot and cook for a few minutes until they start to soften.
Pour in the vegetable broth and the diced tomatoes, including their juices. Bring the soup to a gentle boil.
Add the rinsed red lentils to the pot and stir everything together. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the lentils are tender.
Season the soup with salt and pepper to taste. Adjust the seasoning if needed.
Once the soup is ready, ladle it into bowls and garnish with chopped fresh cilantro. Serve with a wedge of lemon on the side for a bright and fresh finish.

Ingredients

Instructions

Nutrition Facts

You may have missed