Moroccan-Spiced Lentil Soup with Cumin and Coriander
A comforting and aromatic lentil soup infused with ground cumin, coriander, and cinnamon, highlighting the humble legume with delicate North African spices. This moroccan-inspired soups (vegan) ready in about 55 minutes pairs olive oil, medium, diced yellow onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 cup, rinsed red lentils
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- to taste salt
- to taste black pepper
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables are softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground cinnamon. Cook for 1 minute until spices release their aroma.
- Step 3: Add 1 cup rinsed red lentils, 4 cups vegetable broth, and 2 tbsp tomato paste. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are tender and soup thickens.
- Step 4: Stir in 1 tbsp lemon juice and season with salt and black pepper to taste. Simmer for another 5 minutes.
- Step 5: Remove from heat and garnish with 1/4 cup chopped fresh parsley before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moroccan-Spiced Lentil Soup with Cumin and Coriander take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Moroccan-Spiced Lentil Soup with Cumin and Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Moroccan-Spiced Lentil Soup with Cumin and Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Moroccan-Spiced Lentil Soup with Cumin and Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Moroccan-Spiced Lentil Soup with Cumin and Coriander vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
