Moroccan-Style Lentil & Carrot Soup
A warming, spiced lentil soup with tender carrots, garlic, and fragrant Moroccan spices.Brightened with lemon juice and fresh herbs, it’s nutrient-packed, high in protein and fiber, and perfect for diet-conscious people.
⏱ Time
Prep: 10 minutes
Cook: 25–30 minutes
Total: 35–40 minutes
🥘 Ingredients
Soup Base
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 medium carrots, diced
1 cup red or green lentils, rinsed
4 cups vegetable broth or water
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp turmeric
½ tsp smoked paprika (optional)
Salt & black pepper to taste
Finishing
Juice of ½ lemon
2 tbsp fresh cilantro or parsley, chopped
Optional: small pinch of chili flakes
🧑🍳 Instructions
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat.
Sauté onion until translucent (3–4 minutes).
Add garlic, cumin, coriander, cinnamon, turmeric, and paprika → stir 1 minute until fragrant.
2. Cook the vegetables and lentils
Add carrots, lentils, and broth.
Bring to a boil, then reduce heat to simmer.
Cover and cook 20–25 minutes until lentils and carrots are tender.
3. Blend (optional)
For a creamy texture, use an immersion blender to partially blend the soup.
Leave some texture for a rustic feel.
4. Finish and serve
Stir in lemon juice and chopped cilantro/parsley.
Adjust salt and pepper.
Serve hot with a drizzle of olive oil or a sprinkle of smoked paprika.
🌱 Tips & Variations
Add chickpeas for extra protein.
Use sweet potatoes or zucchini for a twist.
Top with toasted almonds or pumpkin seeds for crunch.
For a spicier version, add harissa or chili flakes.
🧮 Nutritional Information
Calories: ~180
Protein: 9 g
Carbs: 28 g
Fat: 4 g
Fiber: 8 g
Sodium: ~300 mg (depends on broth)