Moroccan Red Lentil Soup

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  • recipe image cover
  • recipe image cover





Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 6 – 8

Method: Pour 1 ⁄ 2 cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes.

Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is al dente.

Serve hot.

Source of Recipe: Mary McDougall, Free 10-day meal plan from


1 onion, chopped
4 ribs celery, chopped
6 cups vegetable broth
1 1⁄2 cups chopped tomatoes
1 cup dried red lentils
1 can (15 ounce) chickpeas, drained and rinsed
1 bay leaf
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground turmeric
1⁄4 teaspoon freshly ground black pepper
1/3 cup orzo
1⁄2 cup chopped cilantro
2 Tablespoons fresh lemon juice.