Moroccan Lentil Soup
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Prep time10 min
Cook time60 min
Total time70 min
DifficultyEasy
Servings4
A simple yet nutritious soup made with lentils, tomato paste, and Moroccan spices. It’s wonderfully warming, especially when served with fresh bread to dip into the rich sauce.
Ingredients
Amounts for 4 servings
- 400 glentils (brown)
- 1 pcsonion
- 4 tbspsunflower oil
- 70 gtomato paste
- 1 tbspsweet paprika powder
- 1 tspground cumin
- 2 tspsalt
- 1 tspblack pepper
- 1500 mlwater
- 1 pcsvegetable stock
Instructions
- 1Peel and chop the onion.
- 2Heat the sunflower oil in a large pan and sauté the onion for a few minutes until translucent.
- 3Add the tomato paste, sweet paprika, cumin, salt, and black pepper. Stir briefly to bring out the flavors.
- 4Add the brown lentils along with the water and the crumbled vegetable bouillon cube.
- 5Bring to a boil. Reduce the heat to low and let the soup simmer, covered, for 45–60 minutes, or until the lentils are fully cooked. Stir occasionally to prevent burning.
- 6(Option: Are you using a pressure cooker? If so, the cooking time is only 15–20 minutes after the pot has built up pressure.)
- 7Taste it and, if necessary, season it further with salt or spices.
- 8Serve the soup hot in deep plates or bowls.
Nutrition
Per serving
- Calories276
- Protein11 g
- Carbohydrates18.8 g
- Fat15.5 g
- Fibre7.9 g
Estimated from the ingredients — not published by the source.
soepmarokkaans
Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
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