Moroccan Lentil Soup
This soup is inviting and comforting, but far from the ordinary tomato or chickpea noodle (no hate). In my opinion, the caraway and cumin seeds paired with the harissa are what take this soup up a notch, and give it that uniquely Moroccan flair.
This recipe was born out of not wanting to go to the grocery store and looking at what I had in the fridge. I had asparagus, Swiss chard and always have lentils in the pantry. Voila! Who doesn’t love a fragrant and healthy comfort soup? This is for sure one of my new go-to’s. I hope you enjoy! If you decide to make this super easy recipe, let me know in the comments or tag me on Instagram!
MOROCCAN LENTIL SOUP
1 tsp caraway seeds
1 tsp cumin seeds
1 medium onion, finely chopped
1 bundle asparagus, trimmed and chopped into 1 inch pieces
2 tbsp tomato paste
1 tbsp harissa (or your fave hot sauce)
4 cloves garlic, minced
1 bunch Swiss chard, chopped
1 cup lentils
6-7 cups veggie broth
Salt and pepper
Vegan yogurt (plain, unsweetened)
Pita chips, crushed
- Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or mortar and pestle.
- Heat the olive oil in a large pot over medium heat. Add onion and cook for 2 minutes before adding the chopped asparagus. Cook the veggies for 5 minutes or until tender.
- Clear a space in the pan and add the tomato paste, harissa, garlic and ground spices. Cook 1 minute, then mix into the veggies. Add the chard leaves and lentils and thoroughly stir to distribute.
- Add the broth and raise the heat to medium high. Bring the soup to a boil, then quickly turn the heat to low and simmer until lentils are tender, about 15 minutes.
- To finish, squeeze in the juice from half of the lemon and season with salt and pepper to taste.
- Ladle the soup into bowls to serve, and dollop with yogurt. Finish the dish with extra lemon, a drizzle of olive oil and pita chips.