Lunch · 55 min · moroccan

Moroccan Lentil Soup

This is the kind of Moroccan lunch you’ll make on repeat — brown lentils and onion, 55 minutes, big payoff. Each serving lands at 300 calories with 15g of protein, so it eats like a much heavier meal. Naturally vegan and vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Brown lentils
• 1 Onion
• 2 Carrots
• 2 stalks Celery
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 2 tsp Cumin
• 1 tsp Paprika
• 1 tsp Turmeric
• 3 tbsp Olive oil
• 1 Lemon
• 0.25 cup Cilantro
• 2 tsp Salt

Steps

1. Soften the onion, carrots, and celery in the olive oil for 10 minutes until sweet. Add the garlic, tomato paste, and all the spices and cook 2 minutes until brick-red and fragrant.
2. Add the lentils and 7 cups of hot water. Simmer 35 minutes, until the lentils are completely tender and starting to break down.
3. Blend half the soup and stir it back in — half-blended gives body while keeping hearty texture.
4. Season boldly with salt and a generous squeeze of lemon. Moroccan lentil soup should taste bright, not flat.
5. Ladle into bowls, drizzle with olive oil, and shower with cilantro.
6. Serve with bread. Simple, nourishing, and endlessly repeatable — the soup equivalent of a deep breath.

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