Moroccan Style Red Lentil Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
346 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, Moroccan
Moroccan Style Red Lentil Soup
Description
Moroccan Style Red Lentil Soup highlights red lentils simmered with diced tomatoes, aromatic ras el hanout spices, and preserved lemon peel for a distinctively bright and slightly tangy character. The soup begins with sautéing onion, garlic, celery, and carrot in olive oil until softened, building a flavorful base. The lentils and spices are then added along with tomatoes and water, cooked until the lentils soften.
The use of preserved lemon peel adds a unique citrus pungency typical of Moroccan cuisine, balancing the earthiness of lentils and warm spices. Blending the soup creates a creamy texture without cream, making it smooth yet hearty. Olive oil and red pepper flakes added before serving enhance richness and mild heat.
This soup suits as a light lunch or starter, accompanied by crusty bread if desired. It offers comforting fullness from lentils combined with a gentle warmth and fresh citrus notes, making it satisfying and flavorful.
Notes suggest substitutions like using fresh lemon juice if preserved lemons are unavailable, and swapping water for broth for added depth. Leftovers keep well refrigerated for up to five days and can be reheated gently on the stove.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 celery diced, stalks
- 1 carrot diced
- 1 1/2 cup red lentils rinsed
- 1 1/2 tsp ras el hanout see notes
- 1 can diced tomatoes 15 oz.
- 1 preserved lemon
Instructions
- Heat the olive oil in a large pot over medium heat. Saute the onion until translucent. Add the garlic, celery and carrot. Cook for 2 minutes until partially tender.
- Stir in the red lentils and ras el hanout. Add in the diced tomatoes.
- Rinse the preserved lemon, remove and discard the pulp. Finely chop the peel and add it to the lentils.
- Add 5 cups of of water to the pot and turn the heat to medium high. Bring to a simmer, then lower the heat to medium, cover and cook for 20 minutes until the lentils are tender.
- Using an immersion blender, blend the soup until creamy. Taste and add more salt if needed. Serve with olive oil and red pepper flakes.
Notes
- Use purchased or homemade ras el hanout spice blend for authentic flavor.
- Substitute water with beef, chicken, or vegetable stock to deepen taste.
- If preserved lemon is unavailable, use 2 tablespoons fresh lemon juice and adjust salt accordingly.
- Store leftovers covered in the refrigerator for up to 5 days and reheat gently on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 29mg | 1% |
| Potassium | 968mg | 21% |
| Fiber | 23g | 92% |
| Sugar | 6g | 12% |
| Vitamin A | 2717IU | 54% |
| Vitamin C | 17mg | 19% |
| Calcium | 102mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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