Moroccan Style Red Lentil Soup
Get ready to enjoy a Moroccan-style red lentil soup recipe that's ready in just 30 minutes! This comforting soup has a lemony zing and rich flavor thanks to a unique combination of spices.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: Mediterranean, Moroccan
Servings: 4
Calories: 346kcal
- 2 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 celery stalks diced
- 1 carrot diced
- 1 ½ cup red lentils rinsed
- 1 ½ teaspoon ras el hanout see notes
- 1 can diced tomatoes 15 oz.
- 1 preserved lemon
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.
- You can make your own ras el hanout or purchase it at Mediterranean or Middle Eastern shops.
- You can use beef, chicken or vegetable stock instead of water.
- If preserved lemons are not available, use 2 tablespoons freshly squeezed lemon juice and adjust the salt to your liking.
- Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in a pot over medium heat.
Calories: 346kcal | Carbohydrates: 51g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 29mg | Potassium: 968mg | Fiber: 23g | Sugar: 6g | Vitamin A: 2717IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 7mg