I grew up eating my mom’s sausage, lentil soup on chilly days and it was one of my favorites.
It was hearty and satisfying, with the best flavors.
Still, to this day, when I eat lentil soup I think back to those cold winter soup days with my family.
It wasn’t until I lived in New Zealand in my early 20’s that I tasted my first Moroccan lentil soup. Instantly, I fell in love with all the flavors!
The spice of the cumin and the slight sweetness of the cinnamon, this soup brings many great flavors into one bite.
TO MAKE:
Heat oil in a large pot over medium heat. Add onion, carrot and celery and cook until softened, about 5 minutes.
Add spices, rice, and lentils and stir to combine. Add the water, salt and pepper and bring to a boil.
Reduce heat to a low/simmer and continue to cook, loosely covered, until beans are tender, about 20 minutes.
Add the chickpeas, and sausage (optional) and continue to cook for 5 more minutes then season with salt and pepper, if needed.
Serve in bowls and enjoy! My boys love this soup!
Moroccan Lentil Soup
- Total Time: 40 mins
- Yield: 4 servings 1x
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1–2 celery, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- 1 bay leaf
- ¼ cup white rice
- 1 cup lentils (previously soaked)
- 1 can chickpeas
- 4 cups filtered water
- 1 tsp + salt
- 1 tsp pepper
Optional
- Sliced sausage
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrot and celery and cook until softened, about 5 minutes. Add spices, rice, and lentils and stir to combine. Add the water, salt and pepper and bring to a boil. Reduce heat to a low/simmer and continue to cook, loosely covered, until beans are tender, about 20 minutes.
- Add the chickpeas, and sausage, cook for 5 more minutes then season with salt and pepper if needed. Serve in bowls and enjoy!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Indian
