2 cup green lentils – soaked overnight if possible
1 big onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 Tbsp olive oil
2 tsp salt (or more to taste)
1/2 tsp pepper
1 tsp cumin
1/2 tsp turmeric
2 tbsp nutritional yeasts
Lentil soup is one of the most frequent meals I make on cold winter days when I need a quick and EASY pot of soup to feed the whole family! Lentils are cheap, easy to find, and so very versatile. They are also a wonderful source of plant-based protein, and so perfect for a one-pot-meal in less than an hour. There are a ton of ways to make lentil soups, but this Moroccan Lentil Soups is absolutely dreamy! Loaded with fiber, and good-for-you veggies, this soup is going to be your new favorite! It is vegan, gluten-free, dairy free, and still rich in flavors and nutrients. I highly recommend using a pressure cooker if you have one.
I love using the most known and easy to find, green or brown lentils. They cook pretty fast, and break apart easily, which makes the soup feels rich and creamy.
Black or French lentils are best used for salads or side-dishes as they have a firmer texture, and a bite to them, and they also take longer to cook.
Red lentils however, are the mushiest of all, they break down the fastest, and are amazing for curries and stews.
I feel like every good soup needs another layer of something to brighten up the cooked flavors!