A hearty and flavorful lentil soup with a touch of Moroccan spices, topped with a refreshing herb yogurt.
Prepare the spinach by washing it thoroughly, drying it, and cutting it into thin strips.
Using fresh spinach ensures a vibrant color and flavor in the soup.
Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.
Stir constantly to avoid burning the onion and to release its natural sweetness.
Add the sliced carrots and minced garlic to the pan. Cook for a few minutes until the carrots start to soften.
Cut the carrots evenly to ensure they cook at the same rate.
Pour in the vegetable broth, then add the lentils, tomatoes, parsley, cilantro, and all the spices. Stir well and bring to a boil.
Rinse the lentils before adding to remove any debris and improve texture.
Reduce the heat to low, cover the pan partially, and let the soup simmer until the lentils are tender, about 20 minutes.
Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
Stir in the prepared spinach and cook for an additional 5 minutes until wilted.
Add the spinach at the end to retain its bright green color and nutrients.
Mix the yogurt with chopped parsley in a small bowl.
Chill the yogurt mixture for a refreshing contrast to the warm soup.
Serve the soup in bowls and top each serving with a dollop of the herb yogurt.
Garnish with extra parsley or a sprinkle of paprika for added color.
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