This healthy green lentil soup – inspired by Pret a Manger – is packed with veggies and warming Moroccan spices.
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 small celery stalks, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 1/4 teaspoon fine sea salt, plus more to taste
- 3 medium garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon ground coriander* (see note below)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Freshly ground black pepper
- 4 cups vegetable broth (or water)
- 1 cup dried green lentils, rinsed
- 2 dried bay leaves (optional)
- 1 large or 2 small russet potatoes, peeled and cut into 1/2-inch cubes
- Chopped parsley, for serving (optional)
- Heat the oil in a medium pot over medium heat and add the carrots, celery, onion, and 1/4 teaspoon salt. Cook until the veg are soft and the onion is translucent, 8 to 10 minutes, stirring occasionally.
- Add 3 minced garlic cloves, 3 tablespoons tomato paste, and 1 teaspoon each of coriander, cumin, and smoked paprika, and lots of black pepper. Stir to break up the tomato paste and cook for 1 minute.
- Add 4 cups broth, 1 cup rinsed lentils, and 2 bay leaves. Cover tightly with a lid and bring to a boil.
- Once boiling, add the potatoes, reduce the heat to low, and gently simmer with the lid ajar until the lentils are tender and the soup is thickened, about 45 minutes, stirring occasionally. (If it gets too thick, add a splash more broth/water.)
- Discard the bay leaves and season with more salt, if needed. Serve with parsley, if desired.
If you don’t have coriander, compensate with extra cumin. (And vice versa.)
- Serving Size: 1/6 of the recipe
- Calories: 230
- Fat: 5.2 g
- Carbohydrates: 36.7 g
- Fiber: 13 g
- Protein: 10.4 g
Keywords: moroccan, green, lentil, soup