---
title: Moroccan Red Lentil Soup
servings: 4
prep time: 10 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/moroccan-red-lentil-soup
---

Gather @red lentil{250%g}, @ground cumin{1.5%tsp}, @ground turmeric{0.5%tsp}, @fresh cilantro{0.25%bunch} and @black pepper{}.

Warm the @olive oil{2%tbsp} in a pot and soften the @onion{1} and @carrot{2} over medium heat, about 5 minutes. ~{5%minutes}

Add the @garlic{3%clove}, cumin, @paprika{1%tsp} and turmeric and cook 30 seconds until fragrant. ~{30%seconds}

Stir in the @canned tomato{1%can}, rinsed lentils and @vegetable stock{1%l}, and bring to a boil.

Reduce to a simmer and cook uncovered, stirring occasionally, until the lentils fall apart, about 20 minutes. ~{20%minutes}

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{1}.

Ladle into bowls, scatter with cilantro and serve with the remaining lemon wedges.