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Moroccan Lentil Soup

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A hearty Moroccan lentil soup filled with protein-rich lentils and chickpeas, spiced perfectly for warmth and comfort.

Ingredients

Scale
  • 1 cup green lentils, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 large carrots, diced
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro and yogurt for garnish

Instructions

  1. Chop the veggies: Dice the onion and carrots into equal pieces and finely mince the garlic cloves.
  2. Combine the ingredients in the crockpot: Add the rinsed lentils, chickpeas, diced carrots, chopped onion, minced garlic, diced tomatoes, and vegetable broth into the crockpot, then stir to combine.
  3. Spice it up: Sprinkle in the ground cumin, ground coriander, smoked paprika, cinnamon, and turmeric. Season with salt and pepper, then stir thoroughly to blend all the flavors.
  4. Set the slow cooker: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the lentils are tender and the soup has thickened beautifully.
  5. Blend for creaminess: Using an immersion blender, partially blend one-third of the soup for a creamier consistency while still keeping delightful texture.
  6. Serve and garnish: Ladle the soup into bowls and top with a dollop of yogurt and freshly chopped cilantro. Serve it warm with a crusty piece of bread for dipping.

Notes

Adjust spices based on preference and try adding additional veggies for variations.

Nutrition

Find it online: https://pinrecipezbylinaa.com/moroccan-lentil-soup-recipe/

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