Morroccan Lentil Soup
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Morroccan Lentil Soup

Submitted by: Rude Awakening

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 6

Enjoy the scent in your kitchen...mmmm


    2 tbsp. extra virgin olive oil

    2 lrg. onion

    3 lrg. garlic

    3 tsp. ground coriander

    3 tsp. ground cumin

    1 tsp. turmeric

    3/4 tsp. paprika

    1/4 tsp. cinnamon

    1/4 tsp. ground allspice

    2 tsp. sea salt

    1/2 tsp. black pepper

    7 c. vegetable broth

    24 oz. crushed tomatoes, canned

    2 c. red lentils

    1 pinch red pepper flakes

    1 lemon

    1 tbsp. red wine vinegar

    3 tbsp. fresh parsley

    1 tbsp. cilantro, bunch, fresh, organic


Heat the olive oil in a large saucepan or dutch oven over medium-high heat. Add the onions and cook until tender, about 6 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, and allspice. Cook for another minute or two, stirring to coat the onions. Add the broth, tomatoes and salt, and bring to a boil. Pour into a slow cooker, and stir in the lentils. Cook for 4 to 5 hours on high, or 6-8 hours on low, or until the lentils are tender.

Stir in the lemon juice, a small splash of red wine vinegar, red pepper flakes, cilantro, and parsley. Season to taste again with kosher salt. Cover and cook for an additional 10 minutes.

P.s. If you don't have a slow cooker, combine the lentils, salt and vegetable broth in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture, or purée in food processor for creamier feel. Purée tomatoes in a blender or food processor until smooth. Set aside. Follow the above instuctions but instead combine the blended foods with the spices. Cook all ingredients together for at least 30mins by simmering.)