Description
This authentic Moroccan lentil soup is seasoned with ras el hanout, loaded with veggies, and naturally vegan and gluten-free. It’s the perfect one-pot meal to throw together during the colder Fall and Winter months.
Ingredients
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- 3 tbsp olive oil
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp ras el hanout
- 2 tbsp tomato paste
- 8 cups vegetable broth
- 1 cup green lentils
- 2 cups fresh spinach (or 1 cup frozen)
- lemon and cilantro to garnish
- Moroccan bread (khobz) to serve with
Instructions
- Heat oil in your soup pot over medium heat before adding diced onion, carrots, and celery. Stir to cook everything evenly for a few minutes, or until the onions become translucent.
- Toss in garlic and ras el hanout, mixing everything to coat with the spices. Add tomato paste and cook for a few minutes before pouring in the broth.
- Bring everything to a boil before adding the lentils, bringing back to a boil, then lowering to a low simmer. Cook for 15 minutes or until the lentils are fully cooked. Stir in spinach and taste to see if the soup needs any additional salt or pepper.
- Top with a squeeze of lemon juice and a sprig of cilantro. Serve with Moroccan bread (khobz).
