Description
This Moroccan spiced lentil soup is a deliciously flavorful soup with just the right amount of spice! It’s perfect on a chilly day served with a slice of naan!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, chopped (about 1/3 cup)
- 2 cloves garlic, minced
- 3/4 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 teaspoons cumin
- 1 cup dried brown or green lentils, rinsed
- 6 cups vegetable broth
- Dash of black pepper
- Salt to taste
Instructions
Stovetop Directions
- Add the olive oil, onion, and carrots all to a large pot and cook over medium heat for 5 minutes until the vegetables begin to soften.
- Add the garlic, coriander, tuermeric, and cumin and continue to cook for 2 minutes until fragrant.
- Add the lentils and vegetable broth and simmer for 20-25 minutes until the lentils are soft.
- Add salt and pepper to taste.
Instant Pot/Pressure Cooker Directions
- Set the pot to “saute” and add the olive oil, onion, and carrots. Cook for 5 minutes, stirring frequently.
- Add the garlic, coriander, tuermeric, and cumin and continue to cook for 2 minutes until fragrant.
- Add the lentils and vegetable broth and cook on manual for 18 minutes.
- Quick release the pressure and remove the lid once the pot has depressurized.
- Add salt and pepper to taste.
Notes
You can use brown or green lentils in this recipe. Do not substitue red lentils, which break down while cooking.