Ingredients
Soup
- 2 tbsp olive oil
- 1 yellow or white onion, diced
- 2 small carrots, diced
- 3 garlic cloves, minced
- 1 (15 oz) can diced tomatoes
- 4 cups vegetable broth
- ½ cup water, plus more as needed
- 2 cups dried red lentils
- 3 cups packed baby spinach
- Salt and freshly ground black pepper, to taste
- Moroccan Spice Blend
- 2 tsp paprika
- 1½ tsp ground cumin
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground allspice
- ¼ tsp ground cloves
To Serve
- Fresh cilantro
- Chili flakes (optional)
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic for 3–5 minutes until softened and fragrant.
Step 2
Add the carrots and about 1 tablespoon of the Moroccan spice blend. Cook for another 2–3 minutes until fragrant.
Step 3
Stir in the remaining spice blend, diced tomatoes, vegetable broth, water, and red lentils. Bring to a boil, then reduce to a gentle simmer.
Step 4
Cook for about 30 minutes, stirring occasionally, until the lentils are tender. Add extra water if a thinner consistency is desired and adjust the seasoning to taste.
Step 5
Stir in the spinach during the final few minutes of cooking until wilted.
Step 6
Serve hot garnished with fresh cilantro and chili flakes, if desired.
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