This Moroccan lentil soup is amazingly delicious and satisfying. The bold flavors and spicy sausage makes it very different than the usual bland recipes. Packed with nutrients and bursting with aromas, this gluten free soup is great for any meal.
In a large Dutch oven, heat 3 tablespoons extra virgin olive oil at medium-high setting, until hot but not smoking. Add the chopped onions and saute until translucent. Then add sausage and cook until light brown on edges, stirring in between, about 5 minutes.
Add the celery, carrots and potatoes. Cook until vegetables soften slightly, about 5 minutes. Add, garlic, ginger and cook 2 minutes.
Then add the turmeric, cumin, coriander, paprika, cinnamon, bay leaves and cook another 5 minutes, tossing regularly, and making sure not to burn the spices. Season with salt and pepper.
Add the crushed tomatoes, broth and lentils. Bring it to a rolling boil, about 5 minutes. Reduce the heat to low-medium, cover and simmer for about 25 minutes, until lentils soften, the soup reaches a thick consistency and flavors meld together.
Tip: Check and add more liquid as needed to keep the soup consistency thick but pourable.
Turn off the heat. Add the lemon juice, chopped cilantro and adjust seasonings to taste. Serve the soup hot with extra lemon juice and red pepper flakes on the side. Enjoy!
Notes
Broth: Use chicken or vegetable broth, preferably low sodium.
Vegan: Skip the sausage and increase the lentils or add canned beans. Try nutritional yeast for added flavor. Use only vegetable broth or water to cook the soup.
Other Vegetables: You can add some spinach or red bell peppers. If using fresh tomatoes, add 1 to 2 tablespoons tomato paste to thicken the soup.
Meal Prep: Chop all vegetables and have it ready. The soup can also be cooked a day or two ahead and refrigerated.
Storage: Refrigerate lentil soup for 4 to 5 days. Freeze it for 2 to 3 months. Thaw and reheat on stove top or in microwave, adding water if too thick.
Check blog post above for more tips, variations, and FAQs, etc.