Soups, stews & one-pot meals
Moroccan-Spiced Red Lentil Soup with Greens
A comforting, aromatic soup of red lentils, colorful vegetables and leafy greens, warmed with Moroccan-inspired spices.
Prep15 min
Cookabout 35 min
Serves4–6
From our community kitchen
This soup was prepared and shared during a volunteer community cooking workshop. Its lentils, vegetables, herbs and spices reflect the Mediterranean-inspired approach of The Serenity Zone kitchen: flavorful, approachable food made to be enjoyed and shared.
Ingredients
Lentils and broth
- 1½ cups split red lentils, rinsed
- 4 cups bone broth or mushroom broth
Vegetables and greens
- 1 bunch Swiss chard, lacinato kale or baby spinach, finely chopped
- 2 medium carrots, diced
- 1 cup diced sweet potato or butternut squash
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1½ cups diced tomatoes
- 3 tablespoons tomato paste
Herbs and spices
- 1 heaping tablespoon freshly grated ginger
- 1 teaspoon ground turmeric
- 3 grinds freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- ½ cup chopped fresh parsley or cilantro
For cooking
- ¼ cup water or vegetable broth, plus more as needed
Preparation
- 1Prepare the alliums. Mince the garlic and dice the onion, then let them rest on the cutting board for about 10 minutes while you prepare the remaining vegetables.
- 2Soften the vegetables. Heat ¼ cup water or vegetable broth in a large soup pot over medium heat. Add the onion, carrots and sweet potato or butternut squash. Cook for 8–10 minutes, stirring occasionally and adding a little more liquid if needed.
- 3Build the aromatic base. Add the garlic, ginger, tomato paste, turmeric, black pepper, cinnamon, coriander, cumin and smoked paprika. Stir for about 60 seconds, until the spices are fragrant but not scorched.
- 4Cook the lentils. Add the rinsed lentils, diced tomatoes and 4 cups of broth. Bring to a boil, then lower the heat to a gentle simmer. Partially cover and cook for about 25 minutes, until the lentils are tender and beginning to break down. Add more liquid if needed for the consistency you like.
- 5Add the leafy greens. Stir in the chard, kale or spinach during the last 3–5 minutes of cooking. Tender baby spinach needs less time.
- 6Finish and serve. Remove from the heat. Stir in the lemon juice and parsley or cilantro. Taste, adjust the seasoning if needed, and serve warm.
Kitchen wisdom
Tips for this soup
- Alliums firstMince the garlic and dice the onion before anything else, and let them rest while you chop the rest.
- Your choice of brothBone broth gives a rich base; mushroom broth keeps the soup fully plant-based.
- GreensChard and kale hold up to a few minutes of simmering; baby spinach only needs a minute.
- Thick or thinRed lentils break down as they cook. Add broth a splash at a time until it's how you like it.
- SeasoningBroths vary a lot in saltiness, so taste before adding any salt.
- LeftoversThe soup thickens in the fridge; loosen it with a little broth or water when reheating.
This is cooking and nutrition education, not medical advice. If you're managing a health condition or taking medication, please talk with your healthcare provider before changing how you eat.