One of our traditional dishes. This lentils soup is so yummy, I try to make it often especially during winter and fall season. We usually eat it with pita bread. Here is my quick and easy Pita Bread recipe both with and without yeast, oven or stovetop. Enjoy!

Moroccan Lentil Soup Recipe

Ingredients

2 tbsp olive oil

1 large onion, diced

2-3 cloves garlic, chopped

1 tbsp ginger powder

2 tbsp tomato paste

2 tsp ground coriander

½ tsp smoked paprika

½ tsp turmeric

pinch of saffron (optional)

2 cups puy lentils, washed

9-10 cups water

1 tsp salt

ground black pepper

½ cup chopped fresh coriander or parsley

Optional*

2 carrots, peeled and sliced to pieces

250g pumpkin, sliced to pieces

Method

Heat oil in a medium-large saucepan and gently fry onion, garlic, ginger, tomato paste and spices until aromatic and onion has softened without browning. Add vegetables*, lentils and water and simmer on lowest heat for 1 hour. Season to taste.

When ready to serve, mix in coriander or parsley. Delicious served with pita or crusty bread topped with hummus. Soup reheats well.