Posted 2 years ago

Eat Well, Live Well Spicy Moroccan Lentil Soup

Spicy Moroccan Lentil Soup


1 tablespoon olive oil

1 medium onion, diced

1 medium carrot, diced

1 celery stalk, diced

1 bay leaf

2 garlic cloves, minced

½ teaspoon turmeric

½ stick of cinnamon

½ teaspoon ground ginger

2 tablespoons tomato paste

¾ cup canned chopped tomatoes

Salt, to taste

1 cup large green lentils

20 sprigs cilantro, tied together with kitchen twine

4 cups water

1 tablespoon red wine vinegar or lemon juice



  1. In a stockpot, heat the olive over medium heat. Add the onion, carrot, celery and bay leaf. Cook for 8 minutes, or until the onion is translucent. Add the garlic, turmeric, cinnamon stick, and ground ginger. Cook, stirring for 2 minutes.
  2. Add the tomato paste, chopped tomato, and salt. Cook for 5 minutes, stirring occasionally, or until the tomatoes have turned orangey. Add the lentils, cilantro sprigs and 4 cups of water. Bring to a boil, then simmer for 30 minutes, or until the lentils are very soft. Add more water if the soup is too thick.
  3. Remove the cilantro sprigs, stir in vinegar or lemon juice, cook for 1 minute then serve.