I’m just wondering, sitting here and writing this up – why, oh why never made Moroccan style lentil soup before? I’ve tried many versions of lentil soups and I love them all. I just love lentils! They are a definite staple in vegan and vegetarian diet, but even before going meat free – I loved it. My mum makes a mean lentil stew, although that’s a Hungarian style thing and made with brown lentils. Delicious, simple, filling and healthy. anyway.
You can’t fault lentils. Puy lentils come from France, the region of Le Puy. They are smaller than the green and brown lentils and have a distinct, more peppery taste to them. They are an ancient superfood, packed with B vitamins, magnesium, zinc, and potassium. They contain 25% protein – pretty good for a vegetable! Plus a nice amount of fibre. Some carbs too.
So, I have been looking for a Moroccan type of recipe that can also been blended. My favourite local cafe do this, and their lentil soup is unbeatable! So I wanted a soup that can be enjoyed with or without blending. And this is it! Although, I’d probably add a little more stock when blending. It really makes me wonder – having made this twice in the last fortnight alone, why have I never tried to make it before? It’s so delicious. And it’s very inexpensive too. Also, it obviously ‘happened’ yo be vegan – all ingredients are naturally vegan – no fake things needed.
Serving tip: add crusty bread or toasted bread pieces (I just used a bread end for this – trying to waste less food!)
I hope you enjoy it too.
Moroccan Lentil Soup (Vegan)
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 medium carrots sliced
- 1.5 celery ribs sliced
- 1 400g can puy lentils
- 1 400g can chopped tomato
- 1 l vegetable stock
- 1 tsp ground cumin
- 2-3 dried bayleaves
- 2-3 tsp smoked paprika powder
- 1/2 lemon zested and juiced
- salt and pepper to taste
- splash olive oil
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In a large pot, heat the olive oil and add the onions. Fry them until golden brown.
Add the vegetables and soften them on low heat for about 5-7 minutes. Then add the spices and simmer for another minute or two.
Next add the chopped tomato followed by the vegetable stock. Add some salt and pepper.
Cover and cook for 20-25 minutes until the vegetables are soft.
When ready, remove from heat and mix in the lemon zest and juice. The juice can also be added when serving, depending on everyone's taste.
If you enjoyed this recipe, check out my other soup recipes:
I have quite a few to choose from!
Super Simple Roasted Vegetable Soup with Leftovers (Vegan)
Roasted Red Pepper and Cauliflower Soup (Vegan)
Vegan Sweet Potato And Carrot Soup With Ginger
Broccoli & Stilton Soup With a Kick (Vegan or Vegetarian)
Skinny And Vegan Mediterranean Vegetable Soup With Pearl Barely
Posh Creamy Cauliflower Soup With Truffle Oil (Vegan)
