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Red Lentil Soup

Also known as Moroccan lentil soup, this is a warm and hearty soup that offers robust texture and flavors. The use of cinnamon, cloves, and cumin is what gives this soup its unique yet familiar taste and reminds me of the various dals we make in India. I love to add fresh veggies to this soup to make it a one-pot meal and will usually allow it to cook overnight in a slow cooker so that there is a warm meal ready for lunches or brunches.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Brunch, Soup
Cuisine: Indian, North African
Keyword: crockpot, masoor, masoor dal soup, Moroccan lentil soup, red lentil soup, red lentils, slow cooker, soup, vegan
Servings: 6
Author: Madhavi

Ingredients

  • 1 cup dehusked, split red lentils or masoor dal
  • 1/2 cup chopped onions
  • 1.5 tsp grated ginger fresh
  • 2-3 cloves garlic crushed or minced
  • 1 cup sliced carrots
  • 1/2 cup French beans
  • 1 cup chopped tomatoes
  • 1 tbsp oil
  • 1 tsp ground cloves
  • 1 tsp cinnamon powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp ground black pepper
  • 1 tsp cumin powder
  • 2 tsp salt
  • 3 cups water

Instructions

  • Rinse 1 cup split, dehusked red lentils (masoor dal), set to drain in a colander.
  • Chop 1/2 cup onions
    Grate 1.5 tsp fresh ginger
    Peel and crush or mince 2-3 cloves of garlic
  • Wash, peel and slice 1 cup carrots
    Wash and chop 1/2 cup French beans
    Wash and chop 1 cup tomatoes (sub with 1/2 cup diced or crushed tomatoes in a can)
  • Heat 1 tbsp oil in a pan (use a large pot if using the stovetop method)
  • Add crushed garlic and grated ginger, saute till lightly browned
    Add chopped onions, saute till transparent
    Add the sliced carrots and chopped French beans, saute till evenly coated with oil and warmed
  • Then add the lentils to the sauteed veggies and 3 cups of water
  • Add 1 tsp each:
    ground cloves
    cinnamon powder
    crushed red pepper
    ground black pepper
    paprika or any other chili powder
    cumin powder
  • Add 2 tsp salt (to taste)
  • Slow Cooker Method:
    If using a slow cooker, transfer all the sauteed veggies into it
    Add the rinsed lentils, spices, salt, and 3 cups of water
    Give everything a gentle stir with a ladle, cover the slow cooker with a lid, and set on Low if cooking overnight
    If you want it to cook faster then set on High for 2 hours and on Low for 1 hour
  • Stove Top Method:
    To the sauteed veggies, add the rinsed lentils, spices, salt, and 3 cups of water
    Give everything a gentle stir with a ladle, cover the pot with a lid and allow to cook on medium heat
    Stir occasionally and add more water if needed
    The lentils should be cooked through in approx 1.5 hours
  • Check that the lentils are fully cooked and soft
    Taste the soup and add more salt or spices as needed
    Serve the soup hot with crusty grilled bread or crackers with a squeeze of fresh lemon or lime juice