Hearty and comforting Moroccan Red Lentil Soup is a filling and delicious dish for any night of the week.
For the final day of this week’s ‘Moroccan Specials’ theme, I made this hearty and comforting Moroccan Red Lentil Soup. The addition of warm spices makes this soup perfect to make during this chilly season. This recipe is from America’s Test Kitchen. I watched it being made on TV and I could almost smell the spices 🙂I recently made an Indian version of red lentil soup and it was liked even by my picky kids. So I wanted to try out this Moroccan red lentil soup. As I mentioned it has warm spices like cinnamon, dry ginger, ground cumin and coriander. I was skeptical how the kids would like it but both of them LOVED it.
Good thing about red lentils is that they cook up in no time. There is no need for soaking, no pressure cooker or anything fancy. So it is great to make even on a weeknight. Spice infused butter is added on top of the soup before serving — it adds nice spicy and exotic touch to the soup.
I served the soup with some mini naans. The kids loved dipping them in the soup — it made for a filling and yummy meal.
Moroccan Red Lentil Soup
For the Soup:
- 4 tbsp Unsalted Butter, divided
- 1 Large Onion, chopped
- ¾ tsp Ground Coriander
- ½ tsp Ground Cumin
- ¼ tsp Ground Ginger
- ⅛ tsp Ground Cinnamon
- ⅛ tsp Cayenne
- 1 tbsp tomato paste
- 1 Garlic clove, finely minced
- 4 cups vegetable broth
- 2 cups water
- 1½ cups Red Lentils, rinsed and drained
- 2 tbsp lemon juice
For the Topping:
- 1 tsp paprika
- 1½ tsp Dried Mint
- 3~4 tbsp Fresh Cilantro
- Melt 2tbsp butter in large saucepan over medium heat. Add onion and salt; cook until softened about 5 minutes.
- Add coriander, cumin, ginger, cinnamon, cayenne and pepper; cook until fragrant, about 1~2 minutes.
- Stir in tomato paste and garlic and cook for 1 minute.
- Stir in broth, water and lentils; bring to simmer.
- Simmer vigorously, stirring occasionally, until the lentils are soft and tender, about 15~18 minutes.
- Whisk soup until smooth, about 30 seconds. Stir in lemon juice and season with salt.
- Before serving; melt the butter in small skillet -- remove from heat and stir in mint and paprika.
- Ladle soup into individual bowls, drizzle each portion with 1tsp spiced butter, sprinkle with cilantro and serve.