Moroccan Lentil Soup

PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes

Ingredients
3 tablespoons olive oil, plus more for serving
1 medium red onion, diced
2 carrots, peeled and diced small
2 celery stalks, diced small
4 garlic cloves, finely chopped
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1 cup dried brown lentils, rinsed
1 cup crushed tomatoes
5–6 cups vegetable or chicken stock
Kosher salt, to taste
Fresh lemon juice, to taste

For the garnish:
1/2 red onion, tossed with sumac, salt, and lemon juice
Fresh chopped cilantro
Aleppo pepper
Extra-virgin olive oil

Directions
Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened and lightly golden, about 6–8 minutes.

Build the base: Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another 1-2 minutes, breaking it down into the oil until deep red and slightly caramelized.

Bloom the spices: Add cumin, coriander, paprika, ginger, turmeric, and cinnamon. Stir constantly for 30–60 seconds until fragrant.

Simmer the soup: Add lentils, crushed tomatoes, and stock. Bring to a gentle boil, then reduce to a simmer. Cover the pot with a lid, leaving a small opening and continue cooking for 40-45 minutes, until the lentils are tender.

Season and finish: Season with a good pinch of salt once lentils are tender. Stir in fresh lemon juice to taste.

Serve: Ladle into bowls and finish with sumac onions, chopped cilantro, a drizzle of olive oil, and a pinch of Aleppo pepper.

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