Moroccan Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 cup dried green lentils, rinsed and picked over
• 1/4 cup chopped fresh parsley
• 2 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the cumin, coriander, smoked paprika, and turmeric and cook, stirring, for 1 minute.
3. Add the tomatoes and their juices, vegetable broth, and lentils and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
4. Stir in the parsley and lemon juice and season with salt and pepper to taste. Serve hot.

Interesting Facts

• This Moroccan Lentil Soup is vegan and gluten-free, making it a great dish for people with dietary restrictions.
• This soup can be easily adapted to be made with different types of lentils, such as red or yellow lentils.
• This soup can be served with a dollop of plain Greek yogurt for added creaminess.