Introduction:

Indulge in the aromatic flavors of Morocco with this exquisite Spiced Moroccan Lentil Soup. Crafted with a symphony of spices, this soup is a tantalizing blend of warmth and nourishment.

Ingredients:

• 1 cup dried brown lentils, sorted and rinsed
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes
• 4 cups vegetable broth
• 2 cups water
• 1 large carrot, peeled and chopped
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste

Steps:

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Add the spices (turmeric, cumin, coriander, cinnamon, red pepper flakes) to the pot and cook for about 30 seconds, stirring constantly to release their aromas.
3. Pour in the vegetable broth and water, and bring to a boil. Add the lentils and carrots, and reduce heat to low. Simmer for about 15 minutes, or until the lentils are almost tender.
4. Once the lentils are close to being done, add the chopped cilantro and season with salt and pepper to taste.
5. Ladle the soup into bowls, garnish with additional cilantro if desired, and serve hot.

Tips:

• For a richer flavor, use a combination of vegetable broth and chicken or beef broth.
• Add a dash of harissa or cayenne pepper for an extra kick of spice.
• To thicken the soup, puree a portion of the lentils with an immersion blender or in a regular blender.
• Serve with warm naan bread or crusty baguette for dipping.

FAQs:

• Can I use other legumes instead of lentils?
  Yes, you can substitute lentils with beans such as chickpeas or black beans.

• Is this soup gluten-free?
  Yes, this soup is naturally gluten-free.

• How long will this soup keep?

Store the soup in an airtight container in the refrigerator for up to 3 days.