Moroccan Lentil Soup | 40-Day Lenten Fast Recipes

This Moroccan Lentil Soup is a warm, comforting, and flavorful dish, perfect for a nourishing Lenten fast meal. Packed with protein-rich lentils and aromatic spices like cinnamon, cumin, turmeric, and smoked paprika, this soup delivers bold flavors with every bite. A creamy touch of coconut milk balances the rich tomato base, while fresh spinach adds vibrant color and nutrients. Finished with a hint of lemon juice for brightness and optional garnishes like fresh cilantro or pickled red onions, this hearty soup is both satisfying and spiritually mindful, making it an excellent choice for a meatless meal during Lent.

Recipe by Christina Dickerson

INGREDIENTS

• 1-tsp. olive oil

• 1 medium onion, diced

• 1 medium carrot, diced

• 4 garlic cloves, minced

• 1 medium potato, diced

• 1/2 inch piece of ginger, peeled and minced

• 2-tsp ground cinnamon

• 4-tsp smoked paprika

• 2-tsp turmeric

• 4-tsp ground cumin

• 1-cup green or brown lentils

• 1-cup red lentils

• 4-cups vegetable broth

• 2-cups water

• 1-cup coconut milk

• 1/4 cup tomato paste

• 1-tbsp lemon juice

• 2-cups fresh spinach

• salt and pepper to taste

• Fresh cilantro (optional)

• Pickled red onions: thinly sliced red onion allowed to sit in lime juice and salt until tender (optional)

PREPARATION

In a large pot over medium high heat, sweat the onions, carrots, and garlic for a few minutes. Add the potatoes, ginger. and spices and cook until aromatic, about a minute. Add the lentils, broth, and water. Use some of the liquid to thin the tomato paste and add. Bring to a boil, cover and reduce to a simmer, cooking until the lentils are tender, about 15 to 20 minutes. Add coconut milk, lemon juice, and spinach, cook until spinach has just wilted. Season to taste and serve with fresh cilantro, pickled red onions, or garnish of choice.