About This Dish
A velvety, warming soup that is a staple of the Moroccan winter diet. Red or brown lentils are simmered with onions, tomatoes, and a blend of cumin and paprika until they break down into a thick, comforting puree. Finished with a generous squeeze of lemon juice and a drizzle of good olive oil, this is the kind of simple, honest food that Moroccan grandmothers have been making for generations. It is one of the most affordable meals in Morocco and one of the most popular street food items in winter, sold from steaming cauldrons at market stalls.
Ingredients
- 300 g Red or brown lentils
- 1 Onion, chopped
- 2 Tomatoes, chopped
- 2 cloves Garlic, minced
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- 1/2 tsp Ground turmeric
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tbsp Fresh cilantro
- to taste Salt and pepper
- 6 cups Water
Instructions
- 1
Rinse lentils well. Sauté onion and garlic in olive oil for 3 minutes.
- 2
Add tomatoes, cumin, paprika, and turmeric. Cook 3 minutes.
- 3
Add lentils and water. Bring to a boil, then simmer 25-30 minutes until lentils are very soft.
- 4
Blend partially for a creamy texture with some lentils still whole.
- 5
Add lemon juice and cilantro. Serve drizzled with olive oil.
Tips & Tricks
- Red lentils cook faster and give a smoother soup. Brown lentils have more texture.
- Do not add salt until the end — it can toughen lentils during cooking.
- The lemon juice is essential — it brightens the earthy lentil flavor dramatically.