Moroccan Lentil and Vegetable Soup

moroccan lentil and vegetable soupMoroccan lentil and vegetable soup is a great comfort food that you can enjoy all year long. However the warmth of this soup will warm your soul during the cold winter months. Moroccan lentil and vegetable soup is a simple yet hearty dish that you can prepare quickly. You can also freeze it to eat in the week if you make it on Sunday. We are all looking for great tasting foods that are healthy for us, yet simple to make. Well, Moroccan lentil and and vegetable soup is perfectly simple yet healthy dish. Let’s get into this dish.

Ingredients For Moroccan Lentil and Vegetable Soup

1 cup of chopped onions

1 tablespoon of olive oil

1/2 cup of dried lentils that have been rinsed and sorted

4 cloves of garlic that have been minced

1 and 1/2 teaspoons of ground coriander

1/2 teaspoon of ground cinnamon

1 and 1/2 teaspoon of ground cumin

3 and 3/4 cups of vegetable broth. It’s better fresh, but you can use canned. Just make sure it doesn’t contain meat broth as well.moroccan lentil and vegetable soup 1

1/2 teaspoon of black pepper

1/2 cup of chopped celery

1 yellow squash chopped

1/2 cup of chopped sun-dried tomatoes. Make sure they are not packed in oil.

1/2 cup of chopped green bell peppers

1/2 cup of chopped fresh Italian parsley

1 cup of chopped plum tomatoes.

1/4 cup of fresh chopped cilantro

1/4 cup of fresh chopped basil

Okay now that we have all the ingredients for the Moroccan lentil and vegetable soup, lets start making it. It only take three steps to complete this delicious soup.

moroccan lentil and vegetable soup 2Step 1 – Heat the oil in a large saucepan or dutch oven over medium to high heat. Then, add the onion and garlic. Cook it and stir for 4 minutes or until the onion is nice and tender. Stir in the lentils, cumin, coriander, black pepper and cinnamon. Cook this mixture for 2 minutes then add the broth, sun-dried tomatoes, and celery.Bring this mixture to a boil, then reduce the heat to medium low. Cover the soup and let it simmer for 25 minutes.

Step 2 – After 25 minutes, stir in the bell peppers and squash. Cover again and let the soup simmer for another 10 minutes or until the lentils are tender. Be careful not to over cook them.

Step 3 – Finally, top the soup with the plum tomatoes, basil, cilantro, and parsley just before serving.

This recipe makes 6 servings. Remember that many soups, including this one, has an even better taste the next day. This is because the flavors have more time to blend. So if you can wait, cover and refrigerate this soup overnight for maximum flavor. If you are choosing this option, don’t add the basil, cilantro, plum tomatoes, and the parsley until you are ready to serve it. You will enjoy this delicious Moroccan lentil and vegetable soup.


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