Moroccan Lentil Soup

Moroccan Lentil Soup

Inspired by my friend Oumama, who has such a cool name :), we made this super healthy lentil soup last night. It is loaded with a bunch of good stuff. It is the perfect meal for your upcoming fall/winter nights. Just make a lot and store it in your fridge! Good up to 5 days.



  • 2 teaspoons extra-virgin olive oil
  • 1 large onion
  • 2 cups chopped carrots
  • 4 cloves garlic, minced. You can also bake the garlic and add them whole
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 2 teaspoon berbere powder (Paprika, Red Pepper, Salt, Ginger, Onion, Garlic, Cardamom, Coriander, Nutmeg, Fenugreek, Cinnamon, Allspice and Cloves.)
  • 1/4 teaspoon ground pepper
  • 1 3/4 cups lentils
  • 1  diced tomatoes
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lemon juice


  1. Clean the lentils and set aside.
  2. Heat oil in a large pot, add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and the spices; cook about 1 minute.
  3. Add water, lentils, tomatoes, bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender 45 to 55 minutes.
  4. Just before serving, stir in cilantro and lemon juice.