Introduction

Indulge in the vibrant flavors of Morocco with our tantalizing Spiced Moroccan Lentil Soup with Spinach and Cumin. This aromatic dish boasts a symphony of spices, tender lentils, earthy spinach, and a hint of citrusy cumin, promising a culinary adventure from the first spoonful. Whether you're seeking a comforting meal or an exotic culinary experience, this soup will effortlessly transport your taste buds to the heart of North Africa.

Ingredients

The Essence of Morocco:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (15 ounces) diced tomatoes
• 1 cup dried lentils, picked over and rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

A Touch of Freshness:

• 1 cup packed fresh spinach, chopped
• 1 tablespoon fresh lemon juice

Steps

A Culinary Odyssey:

1. Awaken the Spices: Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute more, until fragrant.

2. Introduce the Tomatoes: Stir in the diced tomatoes and cook for 5 minutes, allowing their flavors to mingle.

3. Add the Lentils and Broth: Add the lentils, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

4. Incorporate the Spinach: Once the lentils are cooked, stir in the chopped spinach. Cook for 2-3 minutes, or until wilted.

5. Zest of Citrus: Remove the pot from the heat and stir in the lemon juice. This touch of acidity will balance the richness of the spices.

Tips

Culinary Secrets:

• For a richer flavor, use homemade vegetable broth instead of store-bought.
• To enhance the smokiness, toast the cumin and coriander spices in a skillet before adding them to the soup.
• If you prefer a creamier soup, blend a portion of it until smooth before returning it to the pot.
• Garnish with a dollop of Greek yogurt, a drizzle of olive oil, and a sprinkle of fresh herbs for an extra layer of flavor.

FAQ

Questions Answered:

**Q:**Can I use brown lentils instead of green lentils?
A: Yes, you can substitute brown lentils for green lentils. However, brown lentils may take slightly longer to cook.

**Q:**Is this soup suitable for vegans?
A: Yes, this soup is vegan as it does not contain any animal products.

**Q:**Can I make this soup ahead of time?
A: Yes, you can prepare the soup up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat when ready to serve.

Embark on a culinary journey with our Spiced Moroccan Lentil Soup with Spinach and Cumin. Its aromatic spices, tender lentils, and vibrant colors will not only tantalize your taste buds but also transport you to the vibrant markets of Morocco. Bon appétit!