Moroccan Red Lentils and Mint Soup
Prep time
Cook time
Total time
A flavorful Moroccan-inspired lentils soup, scented with fresh mint, coriander and packed with veggies.
Recipe type: Savory, Main Dish
Cuisine: Moroccan, Gluten Free, Dairy Free
Serves: 4
  • 300 g red dried lentils, rinsed
  • 100 g frozen chopped spinach
  • 3 chopped carrots
  • 1 branch celery
  • 3 cloves garlic finely chopped
  • 1 large onion finely chopped
  • 500 g can organic crushed tomatoes (or freshly diced and peeled tomatoes)
  • 1 liter vegetable broth
  • 2 tbsp olive oil
  • 2 tsp ground curcuma
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tsp ground paprika
  • ½ tsp ground nutmeg
  • Freshly chopped coriander
  • Small bunch Moroccan mint, leaves picked, plus extra to serve
  • 1 tsp salt, more to taste
  • Freshly ground black pepper
  • Lemon
  1. In a saucepan, heat oil over medium-high heat. Add the chopped onion, garlic, celery and carrots and cook until onion is translucent and carrots have softened (about 5 minutes).
  2. Add the spices: curcuma, coriander, cinnamon, cumin, ginger, paprika and nutmeg. Cook couple of minutes until fragrant, stirring constantly, about 1 minute.
  3. Pour in the crushed tomatoes and vegetable broth and stir well.
  4. Add lentils and let the soup simmer for about 25-30 minutes. The lentils should be soft, but keep their shape. Season with salt and paper.
  5. Add the chopped mint and coriander (leave a few for garnish), add the juice of half a lemon, and stir to combine.
  6. To serve, garnish with chopped mint leaves and coriander.
Recipe by Chocolate & Quinoa at