Moroccan Sweet Potato Lentil Soup” is a hearty and flavorful dish that embodies the rich, aromatic spices of Moroccan cuisine. This soup combines sweet potatoes and lentils as its base, creating a nutritious and filling meal. It’s seasoned with a blend of spices such as cumin, coriander, cinnamon, and sometimes harissa for a bit of heat, which adds depth and warmth to the dish. The inclusion of ingredients like carrots, onions, and garlic enhances its complexity and nutritional value. Often garnished with fresh herbs or a squeeze of lemon juice, this soup is a comforting bowl of sweet and savory flavors, making it a perfect choice for those seeking a wholesome and satisfying meal. Its vibrant colors and inviting aroma make it a delightful culinary experience that captures the essence of Moroccan cooking.
Ingredients:
1 lb. sweet potatoes, peeled and cubed into small pieces
1 cup carrots, chopped
1 cup onions, chopped
1 cup celery, chopped
1 red bell pepper, diced
6 cloves garlic, minced or pressed
1 ½ cups green or brown lentils, rinsed and picked over
1 ½ teaspoon EACH coriander AND cumin powder
1 teaspoon curry powder (or more to taste)
½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric
⅛ teaspoon ground nutmeg
6-7 cups low sodium broth (vegetable or chicken)
2 ½ cups baby spinach, roughly chopped
¼ cup lemon juice or lemon wedges for serving
Directions:
Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness.
Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternatively, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture.
Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
Season with salt, pepper, and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped Greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!
Prep Time: 15 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Kcal: Under 250 kcal per serving | Servings: 8 servings