North African Lentil Soup

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North African Lentil Soup

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Adjust Servings:
2 tablespoons Olive oil
1 tablespoon Dried onion
1 pinch Sea salt
1 teaspoon ground Coriander
1/2 teaspoon ground Cumin
1 teaspoon grated Ginger Alternatively, 1/4 teaspoon ground
1/8 teaspoon Cinnamon
1 pinch White pepper
1 pinch Cayenne pepper
2 tablespoons Tomato sauce Alternatively, 1 tablespoon tomato paste
1/2 teaspoon Garlic paste
4 teaspoons Vegetable powder
6 cups Water
1 1/2 cups Red split lentils
3 tablespoons Lemon
For the spiced oil:
1 branch Mint Alternatively, 2 teaspoons dried mint, crumbled
1 teaspoon Paprika
2 tablespoons Olive oil

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This stunning soup has many layers of flavour and is topped with an fragrant oil with peppermint and paprika. This lentil soup will truly surprise you!

  • 30 minutes
  • Serves 4
  • Easy


  • For the spiced oil:



North African countries have a unique flair for spices and well-rounded flavours. This North African lentil soup will surprise you for its intricate hues and fragrances. As it uses split red lentils, it can be cooked very quickly, and you can heat it and re-heat it as many times as you want: it will only improve in flavour! The highlight of this soup is a spiced oil made with minced mint and paprika that is used as a topping.

To prepare it, heat half of the olive oil in the soup pot. When hot, stir in the dried onion, a pinch of salt, and the ground spices. Cook for one minute, then stir in the garlic paste, ginger, and tomato. Cook for another minute, then add the vegetable broth and water, and red split lentils. Cook for 15 minutes. Stir the lentils to break them down, add the lemon juice and adjust the seasoning with salt and pepper.

In a small skillet, heat the rest of the oil. When it starts sizzling, take off the heat and stir in the paprika and minced mint.

Transfer the soup to the bowls and top it with a coupe of spoons of the spiced oil.

Enjoy hot!

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5 minutes

Prepare the spice base

Heat the olive oil together with the dried onion. Cook for one minute, then add sea salt, ginger, cumin, coriander, cinnamon, white pepper, Cayenne pepper, and stir. Cook for one minute. Add the garlic paste and tomato sauce, and cook for another minute.

15 minutes

Cook the soup

Add the water and the vegetable powder. Stir well, then add the lentils and simmer for 15 minutes. At this point, the lentils should break up by simply stirring the soup. Take off the heat. Adjust with salt and pepper as needed, then stir in the lemon juice.

5 minutes

Prepare the spiced oil

If using fresh mint, rinse it and mince it. Heat the oil in a small pot. When it starts to sizzle, take it off the heat. Stir in the mint and paprika.



Transfer the soup to the serving bowls and top with a couple of tablespoons of the spiced oil.
Enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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