For a while I noticed many of my soups started to taste similar. I could swap a vegetable or add meat, but the overall flavor profile felt familiar and a bit predictable. When you cook frequently and develop your own recipes, it’s natural to rely on favored ingredients. There is nothing wrong with that, but sometimes your palate needs a nudge to discover bolder, unexpected combinations.
Some years ago I bought the vegetarian cookbooks Plenty and Plenty More by Yotam Ottolenghi after seeing a food blogger I follow share striking, flavorful recipes. Those books expanded the range of flavors I cooked with, especially for meatless meals, which we try to include regularly. They introduced me to spice blends and combinations that made a big difference, including the mix used in this soup.
This Moroccan-inspired lentil soup layers cumin, cinnamon, coriander, and turmeric for a warm, fragrant base. It’s loaded with vegetables and relies on lentils for satisfying plant-based protein. The result is a hearty, nourishing soup that fills you up without any meat.
If you’re ready to change up your winter menu, this soup is an excellent choice. It’s flavorful, comforting, and straightforward to make—perfect for soup season.
- 2 tbsp olive oil
- 2 large carrots, diced
- 1 stalk celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 sweet potato, peeled and diced
- 1 1/2 cups dry lentils
- 8 cups vegetable broth
- 1/2 tbsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1 tsp dried turmeric
- 1 1/2 tsp dried coriander
- 1 tsp salt (adjust to taste)
- 15 oz diced canned tomatoes
- 1 bunch mustard greens, stems removed and chopped
- Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onion, and garlic and cook until softened, about 5–7 minutes.
- Stir in the lentils and sweet potato, then pour in the vegetable broth. Add cumin, cinnamon, black pepper, turmeric, coriander, and salt. Bring the mixture to a boil, then reduce the heat and simmer until the lentils are tender, about 20–25 minutes.
- Add the diced tomatoes and return to a gentle simmer for a few minutes to combine flavors.
- Add the mustard greens in batches, stirring each addition until wilted.
- Let the soup simmer an additional 5–10 minutes. Taste and adjust seasonings, adding more salt or spices as needed depending on your broth’s sodium level.
