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Moroccan Carrot Red Lentil Soup

Spiced carrot and red lentil soup with Moroccan flair—cumin, turmeric, coriander, and cinnamon with tomato and broth—smooth or chunky, warm and nourishing.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 2 Tbsp olive oil
  • ½ medium sweet onion chopped
  • 3 cloves garlic minced
  • 2 cups chopped carrots ≈5 medium, peeled & chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • ½ tsp paprika
  • ¼ tsp cinnamon
  • 2 cups red lentils rinsed
  • 1 15 oz can diced tomatoes
  • 4 cups vegetable broth
  • Salt & pepper to taste

Garnish: Fresh cilantro or parsley; lemon wedges; crushed red pepper

Instructions
 

  • Heat olive oil over medium heat; sauté onion and garlic until soft (~2 minutes).
  • Add cumin, turmeric, coriander, paprika, cinnamon; continue sautéing for about 4 minutes until spices fragrant.
  • Add carrots; sauté until carrots start to soften (~10‑12 minutes).
  • Stir in red lentils, diced tomatoes, and vegetable broth; bring to simmer.
  • Simmer on low for about 20 minutes, until lentils and carrots are tender.
  • Optional: use immersion blender to puree to preferred smoothness.
  • Season with salt & pepper.
  • Serve garnished with cilantro or parsley, a lemon wedge, and optional crushed red pepper.

Notes

  • Rinse lentils well to avoid foam or bitter taste.
  • Don’t overblend if you want texture; a few carrot pieces add interest.
  • Toast spices briefly at start for deeper flavor.
  • Add lemon at serving time to preserve bright acidity.
  • Leftovers thicken—add broth when reheating as needed.