Name: Moroccan Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 carrots, chopped; 1 rib celery, chopped; 2 cloves garlic, pressed; 2 tablespoons tomato paste; ¼ teaspoon red pepper flakes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon paprika; 1 heaping cup dried green lentils; 6 cups vegetable broth; 1 can (15 ounces) crushed tomatoes; 1 teaspoon salt (or more to taste); ⅛ teaspoon black pepper; ¼ teaspoon cinnamon; 1 lemon; 1 handful parsley (or cilantro), chopped

Why Make This Recipe

Moroccan Lentil Soup is a warm and comforting dish packed with flavor and nutrients. It’s a perfect choice for busy weeknights or a cozy weekend meal. The combination of spices, vegetables, and lentils creates a hearty soup that is both satisfying and healthy. Plus, it’s easy to make and can feed a crowd!

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make Moroccan Lentil Soup

Ingredients:

2 tablespoons extra virgin olive oil
1 large onion (chopped)
2 carrots (chopped)
1 rib celery (chopped)
2 cloves garlic (pressed)
2 tablespoons tomato paste
¼ teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon paprika
1 heaping cup dried green lentils
6 cups vegetable broth (add more if required)
1 can (15 ounces) crushed tomatoes
1 teaspoon salt (or more to taste)
⅛ teaspoon black pepper
¼ teaspoon cinnamon
1 lemon
1 handful parsley (or cilantro, chopped)

Directions:

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Cook for 4 minutes or until they are translucent.
Stir in the pressed garlic, tomato paste, red pepper flakes, cumin, coriander, turmeric, and paprika. Cook for 1 minute until fragrant.
Rinse the dried green lentils and stir them into the spice mixture.
Pour in the vegetable broth and crushed tomatoes. Season with salt and black pepper. Stir well, cover with a lid, and bring to a gentle boil.
Reduce the heat to low, crack the lid open, and let it simmer for 30 to 45 minutes or until the lentils are tender. Stir occasionally and add more vegetable broth if necessary.
Once the lentils are cooked, use an immersion blender to puree some of the soup (about a cup). You can blend more or less based on your preference. A standing blender can also be used, but be careful with the hot liquid.
Stir in the cinnamon, taste, and adjust the salt if needed.
Serve in bowls with a generous squeeze of lemon and chopped parsley or cilantro. To make it a meal, add pickled red onions and a dollop of Greek-style yogurt on top, with pita bread on the side.

How to Serve Moroccan Lentil Soup

Serve this flavorful soup hot in bowls. Adding a squeeze of fresh lemon juice enhances the flavors. For a complete meal, consider pairing it with some crusty bread or pita and a side salad. It’s also delicious with toppings like yogurt or pickled onions.

How to Store Moroccan Lentil Soup

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. When reheating, you may need to add a little more broth or water to reach your desired consistency.

Tips to Make Moroccan Lentil Soup

Adjust the spices to your taste. If you like it spicier, add more red pepper flakes!
Make sure to rinse the lentils before cooking to remove any dirt or debris.
Don’t skip the blending step! It adds creaminess to the soup without using dairy.

Variation

Feel free to add other vegetables, such as spinach or bell peppers, to boost the nutrition. You can also use different types of lentils, but cooking times may vary.

FAQs

Can I use different types of lentils?
Yes, you can use other types like red or brown lentils, but cooking times may vary. Red lentils cook faster and may break down more.

Is this soup vegan?
Yes, this Moroccan Lentil Soup is completely vegan, making it a great option for plant-based diets.

Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in the refrigerator or freezer as described.