wThis year in Austin, TX our winter season was quite a sad representation of sweater weather. Most days you could find me nestled in a hammock with a light jacket and the sun shining generously over head. Beyond the cedar polluting the area and sending me in a sneezing frenzy from time to time, I had no complaints.
Then all of a sudden Mother Nature threw in a couple of 50 degree F days and immediately I’m putting on three socks and rummaging through my pantry for something to warm me from the inside out. And that is how this Moroccan Lentil Soup came to be.
The ingredients are simple, nutritious, and can usually be found lying around your kitchen (which is always a win when you don’t have to make that extra to the grocery store). I used my oh so beloved dutch oven for this recipe but it can be easily replicated in a large sauce pan. Happy heart warming, soul nurturing, soup making!
Warm Moroccan Lentil Soup
- 1 cup brown lentils
- 2 carrots, chopped
- 1 can of diced tomatoes, drained
- 4 cloves of garlic, minced
- 1 medium red onion, diced
- 1/2 lime
- 2 tsp olive oil
- 1 cup water
- 1 cup vegetable broth
- 2 tsp cumin
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp smoked paprika
- 2 tsp red chili flakes
- salt and pepper to tast
- Heat olive oil in dutch oven on medium heat. Add onions and carrots and cook until onions are translucent.
- Add minced garlic along with cumin, cinnamon, ginger, and smoked paprika.
- Pour in diced tomatoes and stir until all flavors are combined and warmed through.
- Add lentils, water, and vegetable broth to the dutch oven with red chili flakes, salt and pepper. Bring to boil and then simmer semi-covered for 30 minutes or until lentils have softened.
- Transfer 1 1/2 cup of mixture to food processor and blend until smooth. Return the pureed soup to the dutch oven and cook for another 5-10 minutes.
- Serve in a bowl with juice of a lime.