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–+ servings

Moroccan Red Lentil Soup

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 People

Equipment

  • large dutch oven

Ingredients
  

  • 1 Tbsp. Toasted Sesame Oil
  • 1 Tbsp. Meyer Lemon Olive Oil
  • 1/2 Sweet Yellow Onion - medium diced
  • 1 tsp. Kosher Salt - more for finishing
  • 1 Tbsp. Ginger - peeled and minced
  • 2 Garlic Cloves - peeled and minced*
  • 1 Large Sweet Potato or 2 small - peeled and diced
  • 1 Red Bell Pepper - medium diced
  • 1 Tbsp. Madras Curry Powder
  • 1 tsp. Cinnamon
  • 1 tsp. Cumin
  • 1-2 Tbsp. Red Harissa* - optional
  • 6 Cups Chicken or Vegetable Broth - depending on if you want the soup strictly vegan
  • 1 Cup Dried Red Lentils
  • 1 14 oz. Can Chickpeas - rinsed and drained
  • 1 14 oz. Can Full Fat Coconut Milk
  • 2 Cups Arugula or Baby Spinach - roughly chopped
  • 1/2 Cup Cilantro - chopped
  • 2 Cups Jasmine Rice - cooked according to the package - until fluffy
  • Red Pepper Flakes
  • Freshly Ground Black Pepper - to taste

Instructions
 

  • Heat the oils in a large dutch oven over medium heat. When the oil heats, add the onion and cook for 3 to 4 minutes or until soft. Add the ginger, garlic, sweet potatoes, and red peppers and cook until fragrant, about 2 minutes.
  • Stir in the curry powder, cinnamon, and cumin. When the mixture is sizzling, add the chicken broth and or vegetable broth and the red lentils. Season with additional salt and add the red harissa. Bring the mixture to a boil over high heat, then reduce to a simmer.
  • Cover and simmer for 15 to 20 minutes, or until the lentils are soft and the sweet potatoes are tender. Add more broth if the mixture gets too thick.
  • Stir in the coconut milk and arugula and cook for 5 minutes. Remove from the heat and add the cilantro. Finish with the red pepper flakes and ground pepper.
  • To serve, divide the fluffy rice among bowls and ladle the soup over the top. Garnish with the cilantro.
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