Moroccan Lentil Soup Recipe: Warming Spices & Hearty Comfort

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I first stumbled upon Moroccan Lentil Soup Recipe during a cold winter evening when I was craving something both nourishing and exciting. My usual soup rotation felt boring, and I wanted flavors that would transport me somewhere warm and exotic.

After experimenting with different spice combinations and lentil types, I finally created a version that became my go-to comfort meal. The aromatic blend of cumin, coriander, and cinnamon transforms simple lentils into something truly special.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

If you enjoy hearty, spiced soups, you might also love my Turkish Lentil Soup for another Middle Eastern inspired option.

Table of Contents

Why You’ll Love This Moroccan Lentil Soup Recipe

This soup captures the essence of North African cuisine without requiring hard-to-find ingredients or complicated techniques. I love how the warming spices create layers of flavor that develop as the soup simmers.

The best part is how forgiving this recipe is. I’ve made it countless times, sometimes doubling the garlic when I’m feeling under the weather, or adding extra harissa when I want more heat.

Here’s what makes this Moroccan lentil soup special:

Budget-friendly ingredients: Lentils, vegetables, and pantry spices create a meal that costs less than $10 to make
Packed with protein and fiber: One bowl keeps you satisfied for hours without feeling heavy
Naturally vegan and gluten-free: Perfect for serving to guests with different dietary needs
Meal prep champion: The flavors actually improve after a day or two in the fridge
Customizable heat level: Adjust the spices to match your preference, from mild to fiery
One-pot wonder: Everything cooks in a single pot, making cleanup incredibly easy

Ingredients

The beauty of this Moroccan lentil soup lies in how everyday ingredients transform into something extraordinary. I’ve tested this recipe with various lentil types, and I’ll share what works best below.

For the Soup Base:

2 tablespoons olive oil (30 ml)
1 large yellow onion, diced (about 1½ cups/225g)
4 cloves garlic, minced
2 medium carrots, peeled and diced (about 1 cup/150g)
2 celery stalks, diced (about 1 cup/150g)
1 red bell pepper, diced (about 1 cup/150g)
1½ cups dried red lentils (300g)
1 can (14.5 oz/411g) diced tomatoes with juices
6 cups vegetable broth (1.4 liters)
1 can (14 oz/400g) chickpeas, drained and rinsed

For the Moroccan Spice Blend:

2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon ground ginger
¼ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
½ teaspoon black pepper

For Finishing:

2 cups fresh spinach, roughly chopped (60g)
2 tablespoons fresh lemon juice (30 ml)
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped

For Serving (Optional):

Plain Greek yogurt or coconut yogurt
Extra fresh herbs
Harissa paste for extra heat
Warm pita bread or crusty bread

Another warming soup you might enjoy is this Creamy Tomato Basil Soup.

Kitchen Equipment Needed

Having the right tools makes preparing this Moroccan lentil soup so much easier. I learned this the hard way after trying to make a large batch in a too-small pot.

Large Dutch oven or heavy-bottomed pot (at least 5-6 quarts/4.7-5.6 liters)
Sharp chef’s knife
Cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Can opener
Ladle for serving
Immersion blender (optional, for a creamier texture)

Recommended Products for This Recipe

These are products I personally use and recommend for making the best Moroccan lentil soup. They’ve made a real difference in my cooking experience.

1. Le Creuset Enameled Cast Iron Dutch Oven

This Dutch oven distributes heat so evenly that your vegetables caramelize perfectly and the lentils cook uniformly without any burning on the bottom. I’ve had mine for over five years, and it still looks brand new despite constant use.

Get it on Amazon

2. Premium Organic Red Lentils

High-quality red lentils break down beautifully to create that signature creamy texture. I noticed a huge difference when I switched from budget lentils to organic ones that cook more consistently.

Get it on Amazon

3. Moroccan Spice Blend Set

Instead of buying individual spices, this authentic spice set includes pre-measured portions of cumin, coriander, and other traditional Moroccan spices. It’s perfect for keeping the flavors authentic and saves you money compared to buying everything separately.

Get it on Amazon

4. KitchenAid Immersion Blender

While completely optional, an immersion blender lets you partially blend the soup right in the pot for an even creamier texture. I use mine to blend about half the soup while leaving the rest chunky.

Get it on Amazon

For another delicious lentil variation, check out my Mediterranean Lentil Soup.

Step-by-Step Instructions: How to Make Moroccan Lentil Soup

Follow these detailed steps to create the perfect bowl of Moroccan lentil soup. I’ve included all the little tricks I’ve learned from making this recipe dozens of times.

1. Prepare Your Ingredients (Mise en Place)

Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, which removes excess starch and prevents the soup from becoming too thick
Dice the onion into roughly ¼-inch (0.6 cm) pieces so they cook evenly
Mince the garlic cloves finely, or use a garlic press for convenience
Peel and dice the carrots into ½-inch (1.3 cm) pieces
Dice the celery stalks into similar-sized pieces as the carrots
Remove the seeds and white pith from the red bell pepper, then dice into ½-inch (1.3 cm) pieces
Drain and rinse the canned chickpeas thoroughly
Chop the fresh spinach into bite-sized pieces
Mince the fresh cilantro and parsley, keeping them separate
Measure out all your spices into a small bowl and mix them together

2. Sauté the Aromatics

Heat the olive oil in your Dutch oven over medium heat until it shimmers slightly, about 1-2 minutes
Add the diced onion and cook, stirring occasionally, for 5-6 minutes until it becomes translucent and starts to soften
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning (garlic burns quickly and becomes bitter)
The mixture should smell fragrant and aromatic at this point

3. Cook the Vegetables

Add the diced carrots, celery, and red bell pepper to the pot
Stir everything together to coat the vegetables with the oil and aromatics
Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften slightly
You want them to develop a bit of color on the edges but not fully cook through

4. Add the Spice Blend

Reduce the heat to medium-low to prevent the spices from burning
Add the prepared Moroccan spice blend (cumin, coriander, turmeric, cinnamon, smoked paprika, ginger, cayenne, salt, and black pepper) to the vegetables
Stir constantly for 1-2 minutes until the spices become very fragrant and coat all the vegetables evenly
This step, called blooming the spices, releases their essential oils and intensifies their flavors
Be careful not to let the spices burn, which would make them taste bitter

5. Add Lentils, Tomatoes, and Broth

Pour in the rinsed red lentils and stir them into the spiced vegetable mixture for about 30 seconds
Add the canned diced tomatoes with all their juices
Pour in the vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds incredible flavor)
Stir everything together until well combined
Increase the heat to medium-high and bring the mixture to a boil

6. Simmer the Soup

Once the soup reaches a boil, reduce the heat to low and cover the pot partially with a lid (leave a small gap for steam to escape)
Simmer for 20-25 minutes, stirring occasionally, until the lentils are completely tender and starting to break down
Red lentils cook faster than other varieties and will naturally thicken the soup as they break apart
Check the lentils after 20 minutes by tasting a spoonful; they should be soft and creamy, not chalky

7. Add Chickpeas and Spinach

Stir in the drained and rinsed chickpeas
Cook for 3-4 minutes until the chickpeas are heated through
Add the chopped fresh spinach and stir it into the hot soup
The spinach will wilt down significantly in just 1-2 minutes
Continue cooking until the spinach is completely wilted and tender

8. Adjust Consistency and Season

If the soup seems too thick for your liking, add ½ to 1 cup (120-240 ml) of additional vegetable broth or water and stir well
The soup will continue to thicken as it sits, so I usually prefer it slightly thinner than my ideal consistency
Taste the soup and adjust the seasoning by adding more salt, pepper, or a pinch of any spices that need boosting
Stir in the fresh lemon juice, which brightens all the flavors and adds a subtle tang

9. Finish with Fresh Herbs

Remove the pot from the heat
Stir in the chopped fresh cilantro and parsley
Let the soup sit for 5 minutes before serving, which allows the flavors to meld together beautifully
The residual heat will release the oils from the fresh herbs

10. Serve and Enjoy

Ladle the hot soup into bowls
Top each serving with a dollop of Greek yogurt or coconut yogurt if desired
Garnish with extra fresh herbs, a drizzle of olive oil, or a small spoonful of harissa paste for those who enjoy heat
Serve alongside warm pita bread or crusty bread for dipping

You might also enjoy this Greek Lentil Soup for a different Mediterranean flavor profile.

Tips for The Best Moroccan Lentil Soup

After making this soup more times than I can count, I’ve discovered several tricks that elevate it from good to absolutely incredible. These tips come from both successes and a few kitchen mishaps.

Choose red lentils for the authentic texture: Red lentils break down more than green or brown varieties, creating that signature creamy consistency without needing to blend the entire soup
Bloom your spices properly: Always toast the spices in the oil with the vegetables before adding liquids, as this releases their essential oils and creates deeper, more complex flavors
Don’t skip rinsing the lentils: Unwashed lentils release excess starch that can make the soup gummy instead of creamy
Add acid at the end: Lemon juice added too early can prevent the lentils from softening properly, so always add it during the last few minutes of cooking
Layer your aromatics: Add garlic after the onions have softened to prevent it from burning and becoming bitter
Adjust thickness to your preference: Some people love thick, stew-like lentil soup, while others prefer it brothier; add more liquid after cooking rather than during if you want to thin it out
Toast whole spices for even better flavor: If you have whole cumin and coriander seeds, toast them in a dry pan until fragrant, then grind them for fresher, more vibrant flavors
Use good quality vegetable broth: The broth forms the foundation of flavor, so choose one with a clean taste or make your own
Make it ahead for better flavor: Like most soups, this one tastes even better the next day after all the flavors have time to develop
Balance the heat: Start with less cayenne pepper than the recipe calls for, then add more at the end if you want more spice
Keep the spinach bright: Add spinach at the very end and don’t overcook it, which keeps it vibrant green instead of dull olive
Save some herbs for garnish: Fresh herbs added at serving time provide a burst of flavor that cooked herbs can’t match

What to Serve with Moroccan Lentil Soup

This hearty soup makes a complete meal on its own, but pairing it with the right sides creates an authentic Moroccan dining experience. I love serving it with a variety of textures and temperatures.

Bread and Grains:

Warm pita bread or naan for scooping
Crusty sourdough for dipping
Fluffy couscous on the side
Homemade Biscuit for a comfort food twist
Flatbread brushed with olive oil and za’atar

Fresh Sides:

Simple cucumber and tomato salad with lemon dressing
Chickpea Salad with Mediterranean herbs
Crisp romaine lettuce with a tahini drizzle
Sliced radishes with sea salt
Fresh vegetable crudités with hummus

Traditional Accompaniments:

Deviled Eggs with paprika
Marinated olives and pickled vegetables
Roasted red pepper hummus
Baba ganoush
Harissa paste on the side for those who want extra heat

For a complete Middle Eastern meal, try serving it alongside Mediterranean Quinoa Salad with Grilled Chicken.

Variations of Moroccan Lentil Soup

One of the things I love most about this recipe is how adaptable it is. I’ve experimented with countless variations depending on what’s in my pantry or who I’m serving.

Protein additions: Stir in shredded rotisserie chicken, cooked lamb, or merguez sausage during the last 10 minutes for a heartier, non-vegetarian version
Different lentil varieties: Swap red lentils for brown or green lentils, but increase cooking time to 35-40 minutes since they hold their shape better
Roasted vegetable version: Roast the carrots, bell peppers, and onions at 425°F (218°C) for 20 minutes before adding them to create deeper, caramelized flavors
Coconut cream addition: Stir in ½ cup (120 ml) of coconut cream at the end for a rich, silky texture that balances the spices beautifully
Sweet potato upgrade: Add 1-2 cups of diced sweet potato along with the other vegetables for extra sweetness and nutrients
Grain additions: Add ½ cup of uncooked quinoa or rice along with the lentils for a more filling, complete meal
Spice level adjustments: Double the cayenne and add fresh jalapeños for a spicy version, or omit all heat for a mild, kid-friendly soup
Creamy blended version: Use an immersion blender to partially or fully blend the soup for a smoother, bisque-like consistency
Preserved lemon twist: Add chopped preserved lemons during the last 5 minutes for an authentic North African tang
Dried fruit addition: Stir in ½ cup of chopped dried apricots or dates with the tomatoes for a sweet-savory flavor profile
Fresh herb variations: Replace cilantro and parsley with fresh mint and dill for a different herbal note
Tomato paste boost: Add 2 tablespoons of tomato paste along with the spices for a deeper, richer tomato flavor

Storage and Reheating

This soup stores beautifully and actually improves in flavor over time. I often make a double batch specifically for meal prep throughout the week.

Refrigerator Storage:

Allow the soup to cool completely to room temperature before storing, which prevents condensation
Transfer to airtight containers, leaving about an inch of headspace since the soup will expand slightly
Store in the refrigerator for up to 5 days
The soup will thicken considerably as it sits, so add a splash of broth or water when reheating
Keep the yogurt and fresh herb garnishes separate, adding them fresh when serving

Freezer Storage:

Cool the soup completely before freezing
Portion into freezer-safe containers or heavy-duty freezer bags, leaving 1-2 inches of headspace for expansion
Label with the date and contents
Freeze for up to 3 months for best quality
For easiest thawing, freeze in portion sizes you’ll actually use (individual servings or family-sized batches)
Remove as much air as possible from freezer bags to prevent freezer burn

Reheating Instructions:

For refrigerated soup, reheat in a pot over medium heat, stirring occasionally, until heated through (about 10 minutes)
Add ½ to 1 cup of vegetable broth or water to restore the original consistency
For frozen soup, thaw overnight in the refrigerator, then reheat as directed above
You can also reheat from frozen by placing the frozen block in a pot with ½ cup of water over low heat, breaking it up as it thaws
Microwave individual portions in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through
Always taste and adjust seasoning after reheating, as flavors can mellow during storage

If you’re looking for more soup recipes perfect for meal prep, try this Sausage Lentil Soup.

Nutritional Facts

Per serving (1 bowl, approximately 1½ cups):

Calories: 285
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 720mg
Total Carbohydrates: 45g
Dietary Fiber: 12g
Sugars: 8g
Protein: 15g
Vitamin A: 85% DV
Vitamin C: 60% DV
Calcium: 8% DV
Iron: 35% DV

Health Benefits of Key Ingredients

I started making this soup regularly not just because it tastes amazing, but because it’s genuinely nutritious. Every ingredient contributes something valuable to your health.

Red Lentils:

Red lentils pack an impressive 9 grams of protein per half cup and contain all nine essential amino acids, making them a complete protein source. They’re loaded with folate, which supports cell growth and metabolism, plus they provide steady energy without spiking blood sugar levels.

Turmeric:

This golden spice contains curcumin, a powerful anti-inflammatory compound that may help reduce inflammation throughout the body. Research suggests it may support brain health and reduce the risk of chronic diseases when consumed regularly.

Spinach:

Just two cups of spinach deliver more than your daily requirement of vitamin K, which is essential for bone health and blood clotting. It’s also rich in iron, calcium, and antioxidants that protect your cells from damage.

Chickpeas:

These little legumes are fiber superstars, promoting healthy digestion and helping you feel satisfied longer. They also contain resistant starch, which feeds beneficial gut bacteria and may help regulate blood sugar levels.

Garlic and Onions:

Both belong to the allium family and contain sulfur compounds that support immune function and may reduce inflammation. They’ve been shown to support heart health by helping to lower blood pressure and cholesterol levels.

Another nutritious soup option is my Red Lentil Soup.

FAQs About Moroccan Lentil Soup

1. Can I use a different type of lentil in this recipe?

Absolutely! You can substitute green or brown lentils, but they’ll hold their shape better and won’t create the same creamy texture that red lentils provide. You’ll need to increase the cooking time to 35-40 minutes, and the soup will be more brothy than thick and velvety.

2. How can I make this soup thicker or thinner?

For a thicker soup, simmer it uncovered for the last 10 minutes to allow excess liquid to evaporate, or use an immersion blender to puree a portion of the soup. To thin it out, simply stir in additional vegetable broth or water ¼ cup at a time until you reach your desired consistency.

3. Can I make this recipe in a slow cooker or Instant Pot?

Yes! For a slow cooker, add all ingredients except the spinach, lemon juice, and fresh herbs. Cook on low for 6-7 hours or high for 3-4 hours. For an Instant Pot, sauté the aromatics using the sauté function, add remaining ingredients except spinach and herbs, cook on high pressure for 12 minutes, then quick release.

4. Is this soup supposed to be spicy?

This recipe has a mild to medium spice level that most people find comfortable. The warming spices like cinnamon and cumin create depth without heat, while the cayenne provides just a gentle kick. Adjust the cayenne pepper to your preference or omit it entirely for a completely mild version.

5. Why did my lentils turn mushy?

Red lentils naturally break down and become creamy as they cook, which is exactly what you want for this recipe! If they seem too mushy, you may have overcooked them slightly or used too much liquid. This doesn’t affect the taste at all and is actually traditional for Moroccan-style lentil soups.

For another hearty, flavorful soup, you might enjoy this Lentil Soup.

Final Thoughts

There’s something deeply satisfying about a bowl of Moroccan lentil soup that goes beyond just filling your stomach. The warm spices, tender vegetables, and creamy lentils create comfort in every spoonful.

This recipe has become my answer to busy weeknights, cold weather cravings, and even times when I need to feed a crowd on a budget. I hope it brings as much joy to your kitchen as it has to mine.

Give this Moroccan lentil soup a try and let me know how it turns out! I’d love to hear about any variations you create or how your family enjoys it. Drop a comment below with your experience or share a photo of your beautiful bowl of soup.

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