As winter sets in, there’s nothing better than a bowl of Moroccan Lentil Soup to keep you warm and satisfied. This comforting soup is perfect for cozy evenings, with rich, aromatic spices and a smooth, velvety texture that soothes the soul. Topped with crispy pita chips, parsley, and a hint of dukkha spice, it’s the ideal way to embrace the season. Let the warmth of this soul-soothing soup transport you straight to the heart of Morocco.
| Course | Soups |
| Servings | 2 – 4 persons |
| Preparation Time | 1 hour soaking time + 10 minutes |
| Cook Time | 20 – 25 minutes |
Ingredients for the Moroccan Lentil Soup
|
|
| 2 tbsp | Ghee |
| 2 | Bay leaves |
| 1 | Onion, diced |
| 3 – 4 cloves | Of garlic, minced |
| 1 stalk | Of celery, minced |
| ½ cup | Carrot, chopped |
| ¾th cup | Red lentils |
| ½ tsp | Turmeric powder |
| 1 tbsp | Coriander powder |
| 1 tbsp | Roasted cumin powder |
| Salt to taste | |
| 1 cup | Veg stock |
| 3 – 4 cloves | Lemon juice to taste |
| Air-fried or fried pita chips to garnish | |
| Parsley leaves to garnish | |
| Dukkha spice (optional) to garnish | |
| Olive oil to drizzle on top | |
Instructions for the Moroccan Lentil Soup |
|
| 1 |
Wash and soak lentils for 1 hour. |
| 2 |
Heat ghee in a pan. Sauté the bay leaves. |
| 3 |
Add in onions, garlic, celery and carrots and sauté for 1 – 2 minutes. |
| 4 |
Add in the soaked red lentils, turmeric cumin seed powder and coriander powder. Add in 1½ cup of water and bring to a boil. Cover and simmer on a low flame stirring from time to time. |
| 5 |
When the lentils are cooked and soft, remove from the heat. Let it cool down completely. Now remove the bay leaves and blend the soup and strain it. |
| 6 |
Add the strained soup back on the pan. Thin it down a little with veg stock. Check for the seasoning. Add in salt and a little cumin powder again. Squeeze the lemon as per taste. |
| 7 |
Now garnish the side with fried pita, parsley and dukkha spice and serve warm. |
