ALSO AVAILABLE ON AMAZON

This soup is as hearty and delicious as it is easy to make. We had it as a main dish with some crackers, cheese and a green salad. Yummy and perfect for the cooler fall (and colder winter!) weather.

Moroccan Lentil Soup

Ingredients

3 tablespoons olive oil
1/2 bunch fresh cilantro (stems removed), coarsely chopped
1 small onion, minced
2 stalks celery, minced
3 garlic cloves, minced
2 TBSP Masi Masa Ras El Hanout Spice Blend
1 1/2 C red lentils
1 14 oz can chopped tomatoes
4 1/2 C stock, broth or water (vegetable or chicken)
1/2 C plain yogurt (for garnish)

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Directions

In a Dutch oven or large pot, heat oil over medium heat and sauté the onion, garlic and celery until soft, about 2 minutes.
Add 2 TBSP Masi Masa Ras El Hanout and cook, stirring, until fragrant, about 1-2 minutes.
Add lentils, tomatoes, and stock or water and bring to a boil.
Reduce heat to low and simmer, uncovered, until the lentils break down (they should look mushy...almost like they have been pureed), 30-45 minutes.
Right before serving, stir in 2/3 of the chopped cilantro.
To serve, scoop into bowls, top with a dollop of yogurt and garnish with rest of the cilantro.

Recipe Note

IDEA: Next time we make this, we’re going to try adding some chard or kale to get our greens in!

Also in easy ras el hanout recipes to expand your repertoire

Vegetable Soup with Carrot-Top Pistou

Falafel with Ras El Hanout

Making falafel at home is easier than you think it is! Plus, learn how to cook with dried chickpeas.

Skillet Root Veggie Latke with Ras El Hanout

You’ll love this scrumptious mash-up of a bunch of latke recipes we found during the holidays with a special Masi Masa twist.

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Moroccan Lentil Soup

Moroccan Lentil Soup

Ingredients

Directions

Recipe Note

Also in easy ras el hanout recipes to expand your repertoire

Vegetable Soup with Carrot-Top Pistou

Falafel with Ras El Hanout

Skillet Root Veggie Latke with Ras El Hanout

Sign up for our Newsletter

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