Moroccan Lentil Soup: One-Pot Meal Prep with Turmeric and Ginger
By Sophia Reed
Make a six-serving pot for dinner, then portion the remaining Moroccan lentil soup for weekday lunches or freeze single servings; add the spinach, almond milk, and lemon at the finish. It is a one-pot, plant-based stew with tender fingerling potatoes, two lentils, and a warmly spiced turmeric, cumin, and ginger base.
Avocado oil softens onion, celery, carrot, fingerling potato, and garlic before sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon are cooked briefly. Green or brown lentils retain their shape, while red lentils break down to thicken the broth. Tomato paste dissolves into vegetable broth and water, and almond or coconut milk rounds out the final pot.
After the soup boils, a covered 30-minute simmer should leave the potatoes tender and the red lentils visibly thickened into the liquid. Stirring until the tomato paste dissolves is an important early cue; unmixed paste can leave concentrated pockets. Do not add the almond milk, lemon juice, and spinach before removing the pot from heat, since the recipe finishes them only after simmering.
Serve with a dollop of coconut yogurt plus parsley, pepper flakes, cracked pepper, and jalapeño slices if wanted. For scheduled lunches, pack servings individually; the source notes that coconut yogurt can be stored with the soup and will melt in when reheated. A small side salad is suggested for dinner.
Why you'll love this recipe
- A six-serving yield covers dinner and several planned lunches, because the finished soup can be divided into individual containers instead of requiring another midday cook.
- Single-serving freezing is practical because the source recommends freezing only the amount needed, avoiding the need to thaw a larger pot for one lunch.
- The one-pot stovetop method keeps batch cooking contained, with vegetables, lentils, broth, and finishing ingredients all handled in the same Dutch oven or stockpot.
- Red lentils thicken as they cook while green or brown lentils hold shape, giving reheated portions body and varied texture without a separate thickener.
- Toppings can be packed with each portion because coconut yogurt melts into the warmed soup, while fresh herbs and jalapeños offer optional contrast at serving.
- A 50-minute total time makes it feasible to prepare on a weekend, then rely on the prepared portions for several meals during the week.
Ingredients
- •1 tbsp avocado oil
- •1 cup chopped onion
- •1 cup chopped celery
- •1 cup chopped carrot
- •1 cup chopped white fingerling potato
- •2 cloves garlic (minced)
- •1 tsp sea salt (plus more to taste)
- •1 tsp black pepper (plus more to taste; cracked pepper optional for garnish)
- •2 tsp turmeric
- •2 tsp ground cumin
- •2 tsp ground ginger
- •2 tsp smoked paprika
- •1 tsp ground cinnamon
- •1 cup green or brown lentils
- •1 cup red lentils
- •4 cups vegetable broth
- •2 cups water
- •0.25 cup tomato paste
- •1 cup almond milk or coconut milk (use coconut milk according to preference)
- •1 tbsp lemon juice
- •2 cups spinach (2-3 cups)
- •coconut yogurt or vegan sour cream (optional garnish)
- •fresh parsley or cilantro (optional garnish)
- •jalapeño slices (optional garnish)
- •red pepper flakes (optional garnish)
- •chopped red onion (optional garnish)
Instructions
- 1
Heat the avocado oil in a large stockpot or Dutch oven.
- 2
Add the onion, celery, carrot, fingerling potato, and garlic, then sauté for about 5 minutes until softened slightly.
- 3
Season the vegetables with sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon.
- 4
Cook the seasoned vegetables for about 2 minutes.
- 5
Add the green or brown lentils and red lentils, then sauté for 1-2 minutes.
- 6
Add the vegetable broth, water, and tomato paste.
- 7
Stir until combined and the tomato paste has dissolved.
- 8
Bring the soup to a boil, cover, reduce to a simmer, and cook for 30 minutes.
- 9
Remove the pot from the heat and stir in the almond milk or coconut milk, lemon juice, and spinach.
- 10
Stir until the spinach has wilted.
- 11
Serve immediately with desired toppings, such as coconut yogurt, parsley, red pepper flakes, cracked pepper, and jalapeño slices.
FAQ
Nutrition (per serving)
Calories
204
Protein
10g
Fat
4g
Carbs
34g
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