With warm spices, red lentils, sweet potatoes, and fresh lemon juice, Moroccan Red Lentil Soup is a one pot wonder. It's made with just a handful of ingredients, and is naturally vegan and gluten-free.
0 Heat a Dutch oven or large saucepan over medium-high heat. Add olive oil. When oil begins to shimmer, add onion and bell peppers. Sprinkle salt over top.
1 Cook, stirring frequently, until onions are deep golden brown, 8 to 10 minutes. (Don’t rush this step as it will give the soup the most flavor.)
2 Add garlic, ground cumin, smoked paprika, ground coriander, ground turmeric, ground ginger, ground cinnamon, and a few turns of black pepper. Sauté until fragrant, about 2 minutes.
3 Pour in crushed tomatoes, stock, and bay leaf. Bring to a simmer.
4 Stir in potatoes and lentils. Cover pot and simmer (reduce heat as needed) until both potatoes and lentils are tender, 15 to 25 minutes. (Note: The cook time for red lentils can vary based on their age)
5 Remove soup from heat and stir in lemon juice. Discard bay leaf.
6 Taste soup and season with some more salt if needed. Serve soup with yogurt and / or parsley on top and warm pita bread on the side.
