Spiced Moroccan Lentil Soup with Cumin and Coriander

Introduction

Indulge in the flavors of the Middle East with our tantalizing Spiced Moroccan Lentil Soup. This hearty and nutritious dish is a symphony of exotic spices, tender lentils, and fresh vegetables. Embark on a culinary journey that will transport your taste buds to the bustling souks of Marrakech.

Ingredients

• 1 cup dried lentils, rinsed and sorted
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

Steps

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
2. Stir in cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, to release the aromas.
3. Add lentils, vegetable broth, tomatoes, and chickpeas. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
4. Stir in cilantro. Season with salt and pepper to taste.
5. Serve hot, garnished with additional cilantro if desired.

Tips

• For a richer flavor, use homemade vegetable broth.
• Add a splash of lemon juice for a refreshing touch.
• If you don't have time to simmer the soup for 20 minutes, use canned lentils instead.
• Top with a dollop of Greek yogurt or sour cream for an extra layer of creaminess.

FAQ

Q: Can I make this soup vegan?
A: Yes, simply omit the chickpeas and use vegetable broth instead of chicken or beef broth.

Q: How long can I store this soup?
A: Leftover soup can be stored in the refrigerator for up to 3 days.

Q: Can I freeze this soup?
A: Yes, let the soup cool completely, then transfer it to an airtight container and freeze for up to 3 months.