Moroccan Lentil Soup


I’ve had a spectacular summer. It’s been so hot during the days with some awe-inspiring thunderstorms at night… one of the things I’ve missed most about Canadian summers.

I’ve had loads of fun experiences.

I have felt incredibly loved.

And, much to the chagrin of some, I almost never wore shoes.

I have zero complaints.

But as the weather drops ever so slightly, my mind has shifted to autumn. I miss the Canadian fall. The leaves changing colours, the cardigans, soup, rosy cheeks, and cool mornings.

Last year I was incredibly depressed at the lack of autumn in the UK. Rain, rain and rain… and sideways rain. But, this year I know what to expect. I’m going to make the most of it in England this year.

In fact, I’m sitting here writing this unapologetically wearing a cardigan and drinking masala tea.

It’s only 20 degrees Celsius outside. I need to warm up.

And so, soup!

Not just any soup, but Eat To Live friendly soup, full of lentils, vegetables and autumn spices.  Although I may have been missing a big hunk of crusty french loaf slightly, this incredibly hearty soup was both soul and body warming… and that’s enough for me.

Moroccan Lentil Soup
Prep time
Cook time
Total time
Serves: 6
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground pepper
  • 6 cups low sodium vegetable broth
  • 2 cups water
  • 3 cups chopped cauliflower (about ½ medium)
  • 1½ cups of brown lentils, uncooked
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • ½ cup chopped fresh cilantro
  • 2 tablespoons lemon juice
  1. Cook onions over medium heat with a splash of water until softened; add carrots and cook, stirring occasionally, about 10 minutes.
  2. Stir in garlic and cook for 30 seconds.
  3. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
  4. Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil.
  5. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
  6. Just before serving, stir in cilantro and lemon juice.




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