Pret A Manger Moroccan Lentil Soup

So you’re craving something warm, spicy, and soul-satisfying, but the thought of adulting enough to *actually* go to Pret and buy their Moroccan Lentil Soup feels like too much effort today, huh? Same, friend, same. Or maybe you’ve had it a million times and thought, “I could totally make this!” Well, guess what? You absolutely can. And it’s way easier than deciphering your cat’s meows.

Why This Recipe is Awesome

Let’s be real: this isn’t just *any* lentil soup. This is the **Pret A Manger Moroccan Lentil Soup dupe**, which instantly gives you major bragging rights. Why fork out cash every time when you can whip up a big batch that tastes just as good, if not better? It’s like finding a twenty-dollar bill in an old coat, but way more delicious.

• It’s practically **idiot-proof**. Seriously, if I didn’t burn it, neither will you.
• **Healthy-ish.** Full of veggies and lentils, so you can pretend you’re a wellness guru while still enjoying something utterly delicious.
• Your wallet will send you a thank-you card. Making this at home is **way cheaper** than your daily Pret habit.
• It’s **customizable**. Want more spice? Go for it! Feeling extra lazy? Skip a step (but don’t say I told you to).
• **Freezer-friendly.** Batch cook and thank yourself later. Future you will high-five present you.

Ingredients You’ll Need

Gather your troops, kitchen warrior! Here’s what you’ll need for this flavor fiesta:

• 1 tbsp olive oil: Just a splash to get things going. Don’t be shy.
• 1 large onion, chopped: The unsung hero of many soups. Tears are optional, but usually inevitable.
• 2 cloves garlic, minced: The trusty sidekick. Don’t skimp, garlic is life.
• 1-inch piece fresh ginger, grated: Adds a beautiful zing. Yes, fresh is better, don’t even think about the jarred stuff for this one.
• 2 carrots, chopped: For sweetness and color.
• 2 celery stalks, chopped: A solid base veggie, it adds depth.
• 1 tsp ground cumin: Essential for that Moroccan vibe.
• 1 tsp ground coriander: Its partner in crime.
• ½ tsp ground turmeric: For color and earthy notes. Plus, it’s good for you or something.
• ½ tsp smoked paprika: A little smokiness, a little warmth.
• ¼ tsp cayenne pepper: For a gentle kick. Add more if you like to live dangerously!
• 1 cup red lentils, rinsed: **Rinsed!** Don’t forget this step unless you fancy murky soup.
• 1 (14.5 oz) can chopped tomatoes: The trusty canned friend.
• 6 cups vegetable broth: The liquid magic. Low sodium if you’re watching your salt intake.
• Salt and freshly ground black pepper: To taste, duh.
• Juice of ½ lemon: Non-negotiable! This brightens everything up at the end.
• Fresh cilantro or parsley, chopped: For garnish. Makes it look fancy, even if you just rolled out of bed.

Step-by-Step Instructions

Alright, apron on (or not, who cares?), let’s get cooking! These steps are so easy, you could probably do them in your sleep.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, toss in the minced garlic and grated ginger, cooking for another minute until fragrant. Don’t let the garlic burn; that’s a sad smell.
2. Add the Veggies: Stir in the chopped carrots and celery. Cook for about 5 minutes, letting them soften up a bit. We’re building flavor layers here, people!
3. Spice it Up: Now for the magic! Add the cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Stir continuously for about 1 minute. This step, often called “blooming” the spices, makes a huge difference in flavor depth. **Don’t skip it!**
4. Lentils and Liquids: Pour in the rinsed red lentils, chopped tomatoes, and vegetable broth. Give everything a good stir to combine.
5. Simmer Time: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. Nobody likes burnt lentils.
6. Season and Finish: Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it away! Remove from heat. Stir in the fresh lemon juice. This is where the soup really comes alive, trust me.
7. Blend (Optional, but Recommended!): For that classic Pret creaminess, use an immersion blender to blend about half of the soup directly in the pot, or carefully transfer half to a regular blender (and be super careful with hot liquids!). Blend until smooth, then stir back into the chunky half. If you like a more rustic, chunky soup, skip this step entirely!
8. Serve it Up: Ladle the hot soup into bowls. Garnish with fresh cilantro or parsley. Now, go impress someone—or just yourself—with your culinary prowess!

Common Mistakes to Avoid

Look, we all make mistakes. It’s part of the human (and cooking) experience. But here are a few face-palm moments you can totally avoid with this recipe:

• **Forgetting to rinse your lentils:** Seriously, you’ll end up with murky, possibly gritty soup. A quick rinse under cold water makes all the difference.
• **Skipping the spice blooming:** You might think it’s a small step, but cooking the spices in oil for that minute before adding liquids really brings out their full flavor. It’s like waking them up!
• **Overcooking the lentils:** Red lentils cook fast. Keep an eye on them. If they turn into absolute mush, the texture will be off. Tender, not pulverized.
• **Not adding lemon juice at the end:** This is a big one! Without that little hit of acidity, your soup will taste flat and a bit boring. The lemon is the sparkle!
• **Using brown or green lentils:** While delicious in their own right, they have different cooking times and textures. For this Pret-style recipe, **red lentils are key**.

Alternatives & Substitutions

Hey, sometimes you gotta work with what you’ve got, right? Or maybe you just like to experiment. Here are a few tweaks you can make:

• Heat it Up: If you’re a true chili head, add an extra pinch (or two!) of cayenne, or a finely chopped fresh green chili along with the garlic and ginger.
• Extra Veggies: Feel free to toss in some diced sweet potato or butternut squash when you add the carrots and celery. They’ll add extra body and a lovely sweetness. Spinach stirred in at the very end is also a nice touch.
• Broth Swap: If you’re not strictly vegetarian, chicken broth works just as well and adds a bit more richness.
• Spice Variations: Feeling adventurous? A tiny pinch of cinnamon or allspice can add another layer of traditional Moroccan flavor. Just don’t go overboard; we’re making soup, not dessert!
• Garnish Game Strong: A dollop of plain Greek yogurt or a swirl of coconut cream can add a lovely creamy counterpoint, if you’re feeling fancy.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Mostly.

1. Can I use pre-minced garlic or ginger? Well, technically yes, you *can*. But why hurt your soul like that? Freshly minced or grated makes a world of difference in flavor for this soup. Don’t be lazy, a few extra minutes are worth it, FYI!
2. Does it freeze well? Absolutely! This soup is a freezer superstar. Let it cool completely, then portion it into airtight containers. It’ll keep for up to 3 months. Perfect for meal prep!
3. What if I don’t have all the spices? You can get away with just cumin and coriander, but it won’t have the same depth or authenticity. IMO, the full spice lineup is what makes this soup sing. **Don’t skimp on the spices!** They’re the heart of the dish.
4. Can I make it in a slow cooker? You betcha! Sauté your aromatics and bloom the spices on the stovetop first for best flavor. Then, dump everything into your slow cooker and cook on low for 4-6 hours or high for 2-3 hours, until lentils are tender.
5. Is it spicy? It has a mild warmth from the cayenne. If you’re sensitive to spice, you can reduce or omit the cayenne. If you love heat, feel free to add more!
6. Do I *have* to blend it? Nah, totally optional! If you prefer a chunkier, more rustic lentil soup, skip the blending step. I usually give it a quick blitz with an immersion blender to get that silky Pret texture.
7. Can I make this vegan? Uh, yes! It already is! Just double-check your vegetable broth ingredients to make sure it’s vegan-friendly. Easy peasy.

Final Thoughts

There you have it, folks! Your very own Pret-style Moroccan Lentil Soup, made right in your kitchen. Go ahead, pat yourself on the back, you culinary genius. You’ve conquered a classic, saved some pennies, and probably made enough to last you a few days (or share, if you’re feeling generous). Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it!