Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup.
Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
1
Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
2
You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a blender to create a creamy soup.Sometimes I blend half and keep half chunky.
3
Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.