Moroccan Lentil Soup with Spiced Roasted Carrots and Quinoa – Vegetarian Paradise

Allergens

None

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup uncooked quinoa, rinsed
• 3 large carrots, peeled and cut into 1
• inch pieces
• 1/2 teaspoon ground cumin (for the carrots)
• 1/4 teaspoon paprika (for the carrots)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 4 minutes.
3. Stir in the garlic, cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for another minute.
4. Add the lentils and vegetable broth to the pot. Bring to a boil, then lower the heat and let it simmer until the lentils are cooked through, about 20 25 minutes.
5. While the soup is cooking, toss the carrots in a bowl with olive oil, cumin, and paprika. Spread them out on a baking sheet and roast in the oven for 18 20 minutes, or until tender and slightly charred.
6. Prepare the quinoa according to package instructions.
7. Once the lentils are cooked, blend half of the soup until smooth, then stir it back into the pot with the remaining unblended lentils.
8. Serve the lentil soup hot, alongside the spiced roasted carrots and quinoa. Garnish with fresh parsley and a squeeze of lemon wedge.

Chef’s Insight

To enhance the flavors even further, add a pinch of saffron to the lentil soup while cooking.

Notes

The lentil soup can be made ahead of time and reheated when ready to serve.