Satisfy your wanderlust from your kitchen with Moroccan Lentil Soup—a flavorful fusion of lentils, yellow pepper, carrots, onion, and exotic spices.
I love getting things in the mail, and the excitement of seeing an Amazon box on my doorstep is always a delight. Inside the box, I found a kitchen torch lighter, a mango splitter, and an immersion blender. With everything accounted for, I eagerly tore open the package containing the immersion blender, ready to put it to good use.
I headed to the fridge and pantry and pulled out lentils, garlic, carrots, an onion, a yellow pepper, and some Moroccan spices (nutmeg, cumin, coriander, allspice, ginger, cayenne, and cinnamon). Into a pot went some oil, garlic, carrots, and onion, while the yellow pepper went under the broiler.
After adding the roasted pepper, lentils, and spices, I boiled the mixture with water, simmered until the lentils were mushy and the carrots tender, then used an immersion blender to purée it into a creamy roasted yellow pepper soup.
Table of Contents
Reasons to Love This Lentil Soup
- Packed with protein from lentils and vitamins from vegetables, Moroccan Lentil Soup is a wholesome and nutritious meal.
- This soup is a hearty dish that leaves you feeling full and satisfied, making it a perfect comfort food.
- Moroccan Lentil Soup stores well, making it an excellent choice for meal prep and enjoying throughout the week.
Recipe Ingredients
- Bell Pepper: When roasted, bell peppers develop a sweet and slightly crisp flavor, bringing a hint of sweetness and a smoky depth to the soup.
- Moroccan Spices: This aromatic, complex blend, often including cumin, coriander, and paprika, infuses the soup with its distinctive warm flavor.
- Garlic: Known for its bold and pungent flavor that mellows when cooked, garlic adds a nice spice kick.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: A dollop of yogurt adds a creamy texture and a tangy contrast to the spices. For a bit of crunch, try topping your soup with toasted almonds or pumpkin seeds. A sprinkle of paprika or a drizzle of olive oil can also take your soup to the next level.
- Herbs and Spice Variation: While the recipe already includes a blend of Moroccan spices, you can experiment by adding fresh herbs such as cilantro or parsley for a burst of freshness. A sprinkle of turmeric or smoked paprika can also deepen the color and add complexity to the flavor.
How to Make Moroccan Lentil Soup
Step #1: Place your quartered bell pepper on a baking sheet and place under your oven’s broiler for 3-5 minutes on high, turning once or twice. Once roasted, remove from oven and chop.
Step #2: Meanwhile, heat a 3-quart or larger Dutch oven over medium-high heat and add your oil. Sauté garlic for 30 seconds or until fragrant, then add your carrots and onion. Let cook for 3-4 minutes or until onions are translucent. Add the chopped roasted bell pepper to the mixture.
Step #3: Stir in your lentils and Moroccan spices and stir to combine. Let cook for 60 seconds, stirring occasionally, to toast the spices.
Step #4: Add your water and bring the contents to a boil. Let boil for 2-3 minutes, then reduce the heat to low and simmer, covered, for 20-25 minutes or until lentils are very soft (they may break out of their skins). Check the lentils about 15 minutes in to see if they need more water.
Step #5: Using an immersion blender (or a regular blender), purée the contents until creamy and smooth. You may need to add more water to get this to the right consistency – you want it to be a soup, not refried lentils!
Step #6: Taste and adjust seasonings and salt. Serve with Moroccan Mint Tea and garlic bread.
Expert Tips
- Use Homemade Broth: Replace some or all of the water with vegetable or chicken broth. This enhances the soup’s flavor, giving it a richer and more robust taste.
- Balancing Acidity: Add a splash of lemon juice or a dash of apple cider vinegar before blending. The acidity brightens the soup’s flavors, balancing the richness of the lentils and spices.
- Control the Texture: Blend only half of the soup if you prefer a chunkier texture, or purée the entire batch for a smooth consistency. Adjust water gradually to achieve your desired thickness.
Frequently Asked Questions
Yes, for a creamier texture, you can stir in a splash of coconut milk, cream, or a dollop of yogurt after blending. This adds richness and a smooth, velvety consistency to the soup.
For lentil substitutions, you can swap brown lentils with red lentils. Red lentils cook faster and blend smoothly, giving the soup a tender and creamy texture.
Yes, you can add extra vegetables like zucchini, sweet potato, peas, spinach, tomatoes, or celery. These vegetables enhance the flavor, add nutritional value, and create a more filling soup.
Storage Info
To store Moroccan Lentil Soup, let it cool completely and transfer it to airtight containers. Refrigerate for up to 5 days. To freeze, make the soup in portions for up to 3 months.
To reheat, thaw overnight in the freezer if frozen. Warm on the stove over medium heat, stirring occasionally, or microwave in 1-2 minute increments until hot.
More Lentil Recipes that You’ll Love
Moroccan Lentil Soup Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup brown lentils
- 2 carrots - finely chopped
- 1 onion - diced
- 1 bell pepper - quartered
- 1 clove garlic - minced
- 1 Tbsp. oil
- 1 Tbsp. Moroccan Spices - or to taste
- Salt and black pepper to taste
- 3 cups water
Instructions
- Place your quartered bell pepper on a baking sheet and place under your oven’s broiler for 3-5 minutes on high, turning once or twice. Once roasted, remove from oven and chop.
- Meanwhile, heat a 3-quart or larger Dutch oven over medium-high heat and add your oil. Sauté garlic for 30 seconds or until fragrant, then add your carrots and onion. Let cook for 3-4 minutes or until onions are translucent. Add chopped roasted bell pepper to the mixture.
- Stir in your lentils and Moroccan spices and stir to combine. Let cook for 60 seconds, stirring occasionally, to toast the spices.
- Add your water and bring the contents to a boil. Let boil for 2-3 minutes, then reduce the heat to low and simmer, covered, for 20-25 minutes or until lentils are very soft (they may break out of their skins). Check the lentils about 15 minutes in to see if they need more water.
- Using an immersion blender (or a regular blender), purée the contents until creamy and smooth. You may need to add more water to get this to the right consistency – you want it to be a soup, not refried lentils!
- Taste and adjust seasonings and salt. Serve with Moroccan Mint Tea and garlic bread.
NOTES
Nutrition
