Spicy Moroccan Lentil Vegetable Soup Recipe

Join Kurt & Sara as they share a delicious homemade, spicy and spice-filled, Moroccan Harira-style, comfort food lentil vegetable soup recipe!

Let this flavorful, wholesome soup fill your belly on a chilly Autumn Evening or a hot summer night in the desert!

Spicy Moroccan Lentil Vegetable Soup Recipe

Ingredients:
– Veggies –
1 large onion, diced
3 stalks celery, diced
3 carrots, cut into coins
1 sweet bell pepper, diced
4 garlic cloves, minced
– Spices –
2 tsp ginger powder
1.5 tsp black pepper
2 tsp turmeric
1 tsp cumin powder
¼ tsp cinnamon
1/8 tsp cayenne powder (optional – add more or less)
– Additional –
4 cups canned diced tomatoes
½ bunch cilantro, chopped
¼ bunch parsley, chopped
1 cup brown lentils, sorted and rinsed
1 cup red lentils, sorted and rinsed
1 can chickpeas/garbanzo beans, peeled if desired
8 cups water (use less and add as soup cooks if your pot doesn’t hold all 8 cups!)
2 – 4 tsp salt (to taste – start with less!)
Juice of 1 lemon

Directions:
Saute veggies in 1-2 T olive oil (or in a bit of water if you desire low-fat) until softened – about 8-10 minutes.
Next, add spices, cook 2 minutes.
Add tomatoes, cilantro, and parsley, simmer for 5 minutes.
Add brown and red lentils, chickpeas, salt, and water, bring to a boil, then lower heat and simmer 30 minutes to 1 hour. Stir occasionally and add water as needed. Test for salt, and add more if desired.
Once soup is done simmering, add juice of 1 lemon and stir.
Serve with rice, pasta, pitas, or alone! Pairs well with a cucumber dill salad!

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