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Moroccan Lentil Soup

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
10 servings
Soup Moroccan
Moroccan Lentil Soup
Ingredients
  • 6 cups beef stock
  • 1 cup dry lentils
  • 1 tablespoon olive oil, or to taste
  • 1 onion, chopped
  • 1 cinnamon stick
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 (14 ounce) can diced tomatoes
  • 1 cup cooked quinoa
  • 1 bunch flat-leaf parsley leaves and thinner stems, chopped
  • 1 bunch cilantro leaves and thinner stems, chopped
  • 1 lemon, or to taste, juiced
Instructions
1
Combine the beef stock and lentils in a large cooking vessel, stirring until they are well incorporated. Place the pot over high heat and bring the mixture to a rolling boil, then decrease the heat to a low simmer while you prepare the onion.
2
Heat a generous amount of olive oil in a large skillet over medium heat. Sauté and stir the onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until the onion becomes transparent and fragrant, approximately 5 minutes; add it to the stock mixture.
3
Add garbanzo beans, kidney beans, tomatoes, and quinoa to the stock mixture; stir well and bring the entire mixture to a boil. Stir in some fresh parsley and cilantro, then reduce the heat to a low simmer and cook until the lentils become tender, around 45 minutes.
4
Finish the soup by drizzling a squeeze of lemon juice over it before serving.