Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 large white onion, diced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 sweet potato, peeled and diced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- 1 tablespoon harissa paste (adjust to taste)
- 2 teaspoons salt
- ½ lemon, juiced
Legumes & Broth
- 1 cup brown lentils, rinsed well
- 1 cup red lentils, rinsed well
- 6 cups vegetable or chicken broth, low sodium
Garnish
- ½ cup fresh coriander or parsley, chopped
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add diced onions and celery and sauté until softened, about 3 minutes.
- Add Vegetables and Garlic: Add minced garlic, diced carrot, and sweet potato to the pot. Continue cooking for around 3 minutes, stirring frequently to soften the vegetables without browning.
- Toast the Spices: Stir in ground cumin, coriander, turmeric, smoked paprika, and cinnamon, cooking for another minute until the spices are fragrant and well combined.
- Add Lentils and Seasonings: Add the rinsed brown and red lentils, harissa paste, and salt. Mix everything well to coat the lentils and vegetables evenly with the spices and harissa.
- Add Broth and Simmer: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until the lentils and vegetables are tender.
- Finish the Soup: Remove from heat and stir in fresh lemon juice and chopped coriander or parsley. Taste and adjust salt or harissa for seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with additional fresh coriander or parsley for an aromatic finish.
Notes
- Adjust the harissa paste quantity to control the heat level.
- For a vegan version, use vegetable broth instead of chicken broth.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Use fresh lemon juice for the best flavor, but bottled lemon juice can be used in a pinch.
- If you prefer a creamier texture, blend a portion of the soup and stir it back in.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Gluten Free
