About the Recipe
Warm, comforting, and infused with fragrant Moroccan spices, this hearty red lentil soup is packed with vegetables and spinach for an easy, nourishing meal.
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)
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.
