Moroccan Lentil Soup & Coconut Coriander Rice [Vegan]

A favorite amongst my friends and family, this vegan soup packs a lot of flavor.  Its nutritiously high in protein and fiber while the blend of exotic spices detoxify.  Coconut rice with bursting seeds of coriander compliment the spicy soup.

I recommend enjoying the soup piping hot, garnished with a squeeze of lemon juice, loads of cilantro and a sprinkling of toasted almonds or cashews for crunch and added nuttiness.  You can enjoy the soup over the rice or on the side (how I like it!).

Here are my recipes as I can best translate them.


1 tsp turmeric
1 tsp cumin
1 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cayenne pepper
2 tsp sea salt

Tip: You can measure out all your spices into one small container and set it aside so you can just throw them in the soup all at once.

2 stalks celery (chopped)
2 small white onions (chopped)
1 cup chopped cilantro
1 cup dried lentils (picked & rinsed)
1 can (15.5 oz) garbanzos drained
1 can (28 oz) diced tomatoes in tomato juice

Tip: I don’t fully drain the garbanzos so some of the liquid can flavor the soup.

1 tbsp finely chopped garlic
a bit of olive oil
2 quartz water
cilantro for garnish
lemon for garnish

Tip:  I pour the water into the diced tomato can to get all the juices before pouring it into the soup.


  1. On medium-high heat, add just enough olive oil to coat the bottom of your pot.  Add spices, celery and onions.  Cook for 5 minutes, stirring often so they don’t stick to the pot.
  2. Add cilantro, diced tomatoes and garlic.  Cook for 15 minutes, occasionally stirring.
  3. Add lentils, garbanzos and water.  Bring to a boil then lower heat, cover and simmer for 2 hours.

Garnish generously with cilantro and a hunk of lemon.


1/8 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp turmeric
1/2 tsp ground coriander seed
1 tsp whole coriander seeds
1/4 tsp salt

Tip: These measurements are just guidelines.  Sometimes, I like to color outside the lines.  hahah

2 cups brown basmati rice
1 can coconut milk
a bit of olive oil


  1. Soak rice in water for 3o minutes then drain thoroughly.
  2. On medium-high heat, add just enough olive oil to barely coat the bottom of a frying pan.  Add spices and rice.  Saute for about 3 minutes, mixing ingredients well.
  3. Optional: I like to add about 2 teaspoons of unrefined coconut oil to boost the flavor.  Do this when you’ve already turned off the heat as not to burn the oil.  Mix well.
  4. Transfer rice to a rice cooker.
  5. Pour coconut milk into a measuring cup and add enough water to total 4 cups of liquid.
  6. Cook as usual in rice cooker.  (I usually have to set it twice to cook all the extra liquid that is required of brown rice.)
  7. Fluff before serving.  (It may look like a slightly soppy and overcooked mess when you open the rice cooker.  Don’t worry!  It will have a nice texture and just needs fluffing.)

TIP:  This can be made with regular white rice as well.  For 2 cups of rice, only add enough water to total 2 cups.  You’ll only need to cook it once in the rice cooker.

This soup only gets better the days after it has been cooked, the flavors intensifying.   So deliciously satisfying, its a great option for bringing to work.  I recommend packing the soup and rice separately to maintain the flavors of each.

WARNING: Powerfully enticing aromas!


~ by indigenousearthlingjme on March 2, 2010.

2 Responses to “Moroccan Lentil Soup & Coconut Coriander Rice [Vegan]”

  1. Interesting! Haven’t made coconut rice with coconut milk …instead I use grated coconut. Something for me to try.

    Here’s the recipe I tried, and it was pretty good:


  2. The above URL should be:

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