Description
This Moroccan Carrot and Lentil Soup is a hearty, flavor-packed dish that warms your soul. Filled with vibrant spices and nourishing ingredients, it’s the ultimate comfort food for quick dinners or cozy gatherings.
Ingredients
Scale
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, diced
- 12 oz. carrots, peeled and cut into 1/2-inch coins
- 2 garlic cloves, minced
- 2 Tbsp. minced fresh ginger
- 3 to 4 Tbsp. mild harissa
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1 tsp. kosher salt
- 3/4 cup dry red lentils
- 4 cups vegetable broth
- 1 cup filtered water
- 3 Tbsp. creamy cashew butter or tahini
- 1 Tbsp. fresh lemon juice
- Optional garnishes: sesame seeds or fresh herbs like cilantro or parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and carrots; cook until onions are translucent.
- Stir in garlic, ginger, harissa, coriander, and turmeric; cook for 2 more minutes.
- Add lentils and vegetable broth; bring to a boil and simmer for 35 minutes.
- Blend the soup until smooth with cashew butter or tahini; return to the pot.
- Stir in lemon juice and adjust seasoning; serve with optional garnishes.
Notes
Store leftovers in an airtight container for up to 5 days.
This soup can be frozen for up to 3 months; reheat gently on the stovetop or microwave.
Taste before serving to adjust seasoning, especially lemon and salt.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg