When the outside temperature is above 20 degrees like today, you probably expect a recipe of chilled soup, like a gazpacho or vichyssoise. But hot soup and summer can be a match. This flavorful Moroccan-inspired lentils soup is scented with fresh mint and packed with veggies. While I typically cook green lentils in the winter, I use red lentils all year round to make delicious hearty soups. I love cuisines from around the world and Moroccan food holds a special place in my heart. I enjoyed it in its purest form years ago in the old medieval city of Fez, and we are blessed in France with fabulous Moroccan restaurants (I have yet to find that authentic Moroccan food in Finland).
If you’ve never cooked red lentils at home before, just remember you don’t need to soak them overnight like other beans, and don’t overcook them or they will break down to mush. I like to make a big batch of this soup and serve it alternatively as a fragrant sauce together with jasmine rice.
- 300 g red dried lentils, rinsed
- 100 g frozen chopped spinach
- 3 chopped carrots
- 1 branch celery
- 3 cloves garlic finely chopped
- 1 large onion finely chopped
- 500 g can organic crushed tomatoes (or freshly diced and peeled tomatoes)
- 1 liter vegetable broth
- 2 tbsp olive oil
- 2 tsp ground curcuma
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground ginger
- 2 tsp ground paprika
- ½ tsp ground nutmeg
- Freshly chopped coriander
- Small bunch Moroccan mint, leaves picked, plus extra to serve
- 1 tsp salt, more to taste
- Freshly ground black pepper
- Lemon
- In a saucepan, heat oil over medium-high heat. Add the chopped onion, garlic, celery and carrots and cook until onion is translucent and carrots have softened (about 5 minutes).
- Add the spices: curcuma, coriander, cinnamon, cumin, ginger, paprika and nutmeg. Cook couple of minutes until fragrant, stirring constantly, about 1 minute.
- Pour in the crushed tomatoes and vegetable broth and stir well.
- Add lentils and let the soup simmer for about 25-30 minutes. The lentils should be soft, but keep their shape. Season with salt and paper.
- Add the chopped mint and coriander (leave a few for garnish), add the juice of half a lemon, and stir to combine.
- To serve, garnish with chopped mint leaves and coriander.
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