Moroccan Spiced Red Lentil Soup
This Moroccan Spiced Red Lentil Soup is full of warming spices, nourishing red lentils and vegetables. It's an easy, budget-friendly meal that's hearty, filling and perfect for chilly days. I love serving it topped with golden pan-fried chickpeas, a swirl of cashew cream and freshly chopped herbs.
Ingredients
- 1 TBSP extra virgin olive oil
- 1 medium onion diced
- 1 medium carrot (about 60g) quartered lengthwise and thinly sliced
- 2 tsp minced garlic
- 225 g / 1¼ cups red split lentils thoroughly rinsed (see Notes)
- 1 medium white potato (about 240g) diced (no need to peel)
- 1 tsp ground cumin
- 1 –1½ TBSP ras el hanout to taste
- 2 TBSP tomato purée (tomato paste)
- 1,000 ml / 4½ cups vegetable stock (vegetable broth)
- ¼ tsp salt or to taste
- Freshly ground black pepper to taste
Optional toppings
- Cashew Sour Cream
- Golden Pan-Fried Chickpeas
- Freshly chopped parsley
- Extra freshly ground black pepper
To serve
- Toasted sourdough, multigrain bread or warm flatbread
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and cook for around 5 minutes, stirring occasionally, until the onion has softened.
- Stir in the minced garlic and cook for another minute, stirring regularly.
- Stir in the cumin and ras el hanout. If the spices begin to stick to the pan, add a small splash of water.
- Add the tomato purée and stir to combine. Cook for another 1–2 minutes, to deepen its flavour.
- Tip in the diced potato and rinsed, drained lentils. Stir well to coat them in the fragrant spice mixture.
- Pour in the vegetable stock, then add the salt and freshly ground black pepper. Bring to the boil, then reduce the heat, partially cover with a lid and simmer for around 20 minutes, or until the lentils and vegetables are very soft.
- Remove the pan from the heat and blend the soup using a stick (immersion) blender. Alternatively, carefully transfer it to a jug blender, working in batches if necessary and following the manufacturer's instructions for hot liquids.
- Check the seasoning and add a little more salt, pepper or ras el hanout if needed. If the soup is thicker than you'd like, stir in a splash of hot water or stock.
- Divide between four bowls. Add a swirl of cashew cream, a generous spoonful of golden pan-fried chickpeas and a sprinkling of fresh parsley and black pepper, if desired. Serve with toasted bread or warm flatbread on the side.
Notes
Measurements: tsp = teaspoon; TBSP = tablespoon.
Rinsing lentils: Place the red lentils in a fine-mesh sieve and rinse under cold running water, gently moving them around with your fingers until the water runs clear. Drain well.
Spice level: Ras el hanout blends vary in flavour and heat. Start with 1 TBSP (or less for a milder soup), then add more to taste.
Storage: Allow the soup to cool, then transfer to an airtight container and refrigerate for up to 48 hours.
Freezing: Freeze in individual portions for up to 3 months. Defrost in the fridge and use within 24 hours of fully defrosting.
Reheating: Reheat until piping hot throughout, adding extra vegetable stock or water to loosen the soup to your preferred consistency. Only reheat each portion once.
Optional Toppings: Golden Pan-Fried Chickpeas. Cashew Sour Cream.
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