Moroccan Spinach Lentil Soup with Lemon

  • Yield: 12 cups


3tablespoons olive oil
1large red onion, peeled and finely diced
Zest and juice of 1 lemon
1tablespoon dry oregano
2teaspoons paprika
2teaspoons freshly ground black pepper
1teaspoon ground cumin
1/2teaspoon ground cinnamon
1quart good-quality vegetable stock, heated
2cups French green lentils (preferred) or brown lentils, well rinsed and drained
1 (20-ounce) can diced tomatoes or about 5 medium, fresh tomatoes, peeled, seeded, and diced
1pound fresh spinach, stemmed and chopped
Salt, to taste


  1. Warm the olive oil over medium heat in a heavy-bottomed soup pot. Add the onion, lemon zest, and dry spices.
  2. When the mixture becomes fragrant, add the stock, lentils, and tomatoes. Bring to a boil and cook for about 30 minutes, or until the lentils are softened, stirring frequently.
  3. Add the chopped spinach and cook until wilted, about 10 minutes. Taste for seasonings and add fresh lemon juice and salt as needed.

Reprinted with permission from The Veganopolis Cookbook by David Stowell and George Black, Agate Surrey, 2010