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Moroccan Lentil and Sweet Potato Soup
A warmly spiced, aromatic soup featuring tender lentils and sweet potatoes simmered in Moroccan-inspired flavors.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 cup 200g dried red or green lentils, rinsed
- 1 large sweet potato peeled and diced
- 1 can 14 oz / 400g diced tomatoes
- 4 cups 1 liter vegetable broth
- Salt & pepper to taste
- Juice of 1/2 lemon
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
- Add garlic and ginger; cook for another minute until fragrant.
- Stir in cumin, coriander, smoked paprika, turmeric, and cinnamon. Toast spices for 30 seconds.
- Add lentils, sweet potato, diced tomatoes, and vegetable broth.
- Stir well, bring to a boil, then reduce heat to a simmer. Cook 25–30 minutes, or until lentils and sweet potatoes are tender.
- Season with salt, pepper, and lemon juice.
- Serve hot, garnished with fresh cilantro.
Notes
Add a pinch of cayenne for heat.
For a creamier texture, blend 1 cup of the soup and stir it back in.
Swap sweet potato for butternut squash if preferred.
Great with warm pita, couscous, or crusty bread.
Nutrition
Calories: 260kcalCarbohydrates: 42gProtein: 13gFat: 5gFiber: 12g
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