Moroccan Lentil Soup
A robust and warming lentil soup infused with cumin, turmeric, and cilantro, capturing the vibrant spirit of Moroccan souks.
55 min
Easy
Marroquí
4 servings
The story behind
I first encountered this soup at a small rooftop terrace in Marrakech as the sun began to set. The aroma of toasted cumin and fresh cilantro was absolutely intoxicating. My host explained that while there are countless variations, the secret lies in letting the lentils slowly absorb the flavors of tomato and spices until the broth becomes thick and rich. It’s the kind of meal that grounds you after a long day—humble in its ingredients but royal in its taste. To me, every spoonful is a sensory journey to the heart of the Atlas Mountains.
Instructions
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1In a large pot, sauté the onion in olive oil until translucent.
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2Add the cumin, turmeric, and crushed tomatoes, cooking for a few minutes until the spices bloom.
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3Stir in the lentils and pour in the vegetable broth. Bring to a boil.
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4Reduce the heat and simmer for 30-40 minutes until the lentils are tender and the soup has thickened.
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5Ladle into terracotta bowls and garnish generously with chopped fresh cilantro.
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