Moroccan · Soup
Moroccan Red Lentil and Turmeric Soup
A quick, golden lentil soup the Moroccan way — red lentils melted into a cumin, ginger and turmeric broth, sharpened with tomato and finished with coriander and lemon. Red lentils need no soaking and collapse into their own velvet, so this is weeknight food that still tastes of the souk spice stalls.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g red lentils, rinsed
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 carrot, diced
- 2 tomatoes, grated
- 1 tsp turmeric, 1 tsp cumin, 1/2 tsp ginger, pinch chilli
- 1 small bunch coriander, chopped
- 3 tbsp olive oil, salt, lemon to serve
Method
- 1
Soften and spice
Sweat the onion and carrot in olive oil for 6 minutes, add garlic and the turmeric, cumin, ginger and chilli, and fry 1 minute until fragrant.
- 2
Add tomato and lentils
Stir in the grated tomato, cook 3 minutes, then add the rinsed lentils and 1.2 litres water.
- 3
Simmer to velvet
Simmer 20–25 minutes, stirring now and then, until the lentils have collapsed into a smooth, thick soup.
- 4
Blend and finish
Blend briefly for silkiness if you like, season, stir in coriander and serve with lemon wedges and a swirl of olive oil.
Chef's tips
- Red lentils foam — skim once at the start for a cleaner broth.
- Loosen with hot water at the end; the soup keeps thickening as it stands.
- A final squeeze of lemon lifts the whole bowl, so do not skip it.
Frequently asked questions
Do I need to soak red lentils?
No. Split red lentils cook in 20–25 minutes straight from rinsed, which is why they are perfect for a fast soup.
Can I make it richer?
Finish with a spoon of smen or a knob of butter, or top with fried onions for a heartier bowl.