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Moroccan Spiced Lentil Soup with Lemon

A hearty, fragrant lentil soup with tomatoes, cumin, coriander and cinnamon, brightened with lemon and fresh cilantro. Vegan, filling and ready in under an hour.

Prep
10 min
Cook
40 min
Total
50 min
Serves
6
Illustration of Moroccan Spiced Lentil Soup with Lemon, drawn from its ingredients
Cook's note

The lemon at the end is what wakes up the spices, so don’t skip it. The soup thickens as it sits; thin it with a splash of water when reheating.

Method

  1. Heat the olive oil in a large pot over medium heat. Add the carrots and celery and cook for , until softened.

  2. Stir in the tomato paste, cumin, coriander, paprika, cinnamon and turmeric. Cook for , until fragrant.

  3. Add the lentils, diced tomatoes, water and salt. Bring to a boil, then reduce to a gentle simmer.

  4. Cook partly covered for , until the lentils are tender.

  5. Stir in the spinach until wilted. For a creamier body, blend about 2 cups of the soup and stir it back in.

  6. Finish with the lemon juice and cilantro. Taste and adjust the salt. Serve hot.

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More to cook

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Moroccan Spiced Lentil Soup with Lemon
Step 1 of 6

Heat the olive oil in a large pot over medium heat. Add the carrots and celery and cook for , until softened.

Step 2 of 6

Stir in the tomato paste, cumin, coriander, paprika, cinnamon and turmeric. Cook for , until fragrant.

Step 3 of 6

Add the lentils, diced tomatoes, water and salt. Bring to a boil, then reduce to a gentle simmer.

Step 4 of 6

Cook partly covered for , until the lentils are tender.

Step 5 of 6

Stir in the spinach until wilted. For a creamier body, blend about 2 cups of the soup and stir it back in.

Step 6 of 6

Finish with the lemon juice and cilantro. Taste and adjust the salt. Serve hot.

All done

Dig in.

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