🇲🇦 MoroccoCatalog recipe
Red lentils and carrot melted into a cumin-and-tomato broth, part blended for body and finished with lemon — a pot built on one burner.
For 4 servings.
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Warm the olive oil in a pot and soften the onion and carrot over medium heat, about 5 minutes.
Add the garlic, cumin, paprika and turmeric and cook 30 seconds until fragrant.
Stir in the canned tomato, rinsed lentils and vegetable stock, and bring to a boil.
Reduce to a simmer and cook uncovered, stirring occasionally, until the lentils fall apart, about 20 minutes.
💡 Red lentils need no soaking and break down fast — that's what makes this the quick lentil soup, not the all-afternoon one.
Blend a few pulses with an immersion blender for body, leaving some lentils whole — or skip this step for a fully rustic soup.
Season with salt, pepper and a squeeze of lemon.
Ladle into bowls, scatter with cilantro and serve with the remaining lemon wedges.
Lentil soups thickened with tomato and warmed with cumin turn up across Moroccan households on ordinary nights, a simpler, faster relative of the elaborate Ramadan harira. Red lentils cook down without any soaking, which is exactly why they're the weeknight choice over the brown or green varieties reserved for slower pots.
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