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I’m just wondering, sitting here and writing this up – why, oh why never made Moroccan style lentil soup before? I’ve tried many versions of lentil soups and I love them all. I just love lentils! They are a definite staple in vegan and vegetarian diet, but even before going meat free – I loved it. My mum makes a mean lentil stew, although that’s a Hungarian style thing and made with brown lentils. Delicious, simple, filling and healthy. anyway.

Why Lentils Are so Healthy?

You can’t fault lentils. Puy lentils come from France, the region of Le Puy. They are smaller than the green and brown lentils and have a distinct, more peppery taste to them. They are an ancient superfood, packed with B vitamins, magnesium, zinc, and potassium. They contain 25% protein – pretty good for a vegetable! Plus a nice amount of fibre. Some carbs too.

Moroccan Spices

Moroccan spices make the Moroccan dishes: the intoxicating aroma of exotic blends. Moroccan cuisine is a fusion of North African, Berber, and Mediterranean influences, that transform simple ingredients into extraordinary feasts.

One important aspect of the Middle-Eastern and African spices that they are believed to be promoting wellness through antioxidant-rich, natural components. Eating is healing in many of these cultures, not just a way of enjoying food.

In Moroccan meals you’ll often find special spice mixes like :

Harissa (Paprika, Chilli, Cumin, Coriander, Mint, Garlic, Salt)
Ras El Hanout (Turmeric, Cinnamon, Ginger, Cumin, Coriander, Allspice, Fenugreek, Chilli, Rose Petal, Curry Leaf, Black Pepper, Garlic Salt, Sesame, Red Pepper Flakes, Clove)
Shawarma (Coriander, Cumin, Chilli, Garlic, Paprika, Turmeric, Black Pepper, Cinnamon, Salt )
Ya Salam (Turmeric, Cinnamon, Ginger, Cumin, Coriander, Fenugreek, Paprika, Pepper, Sesame, Ajwain, Aniseed, Clove, Allspice, Red Pepper Sugar, Cardamom Salt)

So, I have been looking for a Moroccan type of recipe that can also been blended. My favourite local cafe do this, and their lentil soup is unbeatable! So I wanted a soup that can be enjoyed with or without blending. And this is it! Although, I’d probably add a little more stock when blending. It really makes me wonder – having made this twice in the last fortnight alone, why have I never tried to make it before? It’s so delicious. And it’s very inexpensive too. Also, it obviously ‘happened’ yo be vegan – all ingredients are naturally vegan – no fake things needed.

Serving tip: add crusty bread or toasted bread pieces (I just used a bread end for this – trying to waste less food!)

I hope you enjoy it too.

Moroccan Lentil Soup (Vegan)

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Cuisine Middle Eastern

Servings people

Ingredients

1 medium yellow onion finely chopped
3 cloves garlic minced
2 medium carrots sliced
1.5 celery ribs sliced
1 400g can puy lentils
1 400g can chopped tomato
1 l vegetable stock
1 tsp ground cumin
2-3 dried bayleaves
2-3 tsp smoked paprika powder
1/2 lemon zested and juiced
salt and pepper to taste
splash olive oil

Instructions

In a large pot, heat the olive oil and add the onions. Fry them until golden brown.
Add the vegetables and soften them on low heat for about 5-7 minutes. Then add the spices and simmer for another minute or two.
Next add the chopped tomato followed by the vegetable stock. Add some salt and pepper.
Cover and cook for 20-25 minutes until the vegetables are soft.
When ready, remove from heat and mix in the lemon zest and juice. The juice can also be added when serving, depending on everyone's taste.