Moroccan lentil soup


Photo: Moroccan lentil soup in a bowl with a spoon.

Moroccan lentil soup

  • 2 onions
  • 2 celery sticks
  • 2 carrot s
  • 200g peas
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 300g lentils
  • 4 cups vegetable stock
  • 1/2 cup coriander leaves



  • Dice all vegetables.
  • Heat a medium pot, add oil and sauté onion, carrot, celery until golden brown.
  • Add spices until its aromatic. Add lentils, peas and stock, then reduce to low heat.
  • Cook for a further 20 minutes, occasionally stirring until lentils are tender. Season with salt and pepper.


To serve

Serve in bowl and sprinkle a few coriander leaves on top for garnishing.