Moroccan Lentil Soup

This spiced moroccan lentil soup is warming and nutritious, perfect to make in the fall and winter months. Loaded with veggies, lentils and Moroccan spices this soup makes a great meal prep. It tastes even better the next day when the flavours get to mingle in the fridge. For another Moroccan inspired recipe, check out this Moroccan chickpea salad.

For more warming soups, check out these recipes: Sweet potato, coconut and chilli soup, Vegan Minestrone Soup or this Spiced carrot and lentil soup.

Ingredients

This Moroccan lentil soup recipe is easy to make and filled with healthy veggies and lentils.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Yellow onion, peeled and chopped
• Olive oil, or other oil like avocado oil.
• Sweet potato, peeled and chopped
• Celery, chopped
• Carrots, peeled and chopped
• Red bell pepper, chopped and deseeded. Other coloured bell pepper can also be used.
• Garlic, peeled and minced.
• Spices, cumin, sweet paprika, smoked paprika, cinnamon, turmeric, oregano and hot chili flakes.
• Green lentils, rinsed and picked over.
• Vegetal broth, preferably organic.
• Passata, or tomato sauce.
• For serving: fresh cilantro, chili and crusty bread

See recipe card for quantities.

Instructions

This moroccan lentil soup recipe has loads of flavor from all the veggies and spices and is easy to make.

Follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.

Step 1: Peel and chop all the vegetables.

Step 2: To a large Duch oven or soup pot, add the the olive oil and all the vegetables. Sauté on medium high heat while stirring often for about 5 minutes.

Step 3: Add the garlic and all the spices and sauté for another minute until fragrant. 

Step 4: Add the vegetable broth, passata and lentils and stir well. Bring to a boil and then reduce down to a simmer for 30 minutes until the lentils are cooked. Add more broth if needed while it cooks and stir often.

Hint: Optionally, pure half of the soup with a handheld blender for a thicker consistency.

Serve this green lentil soup warm topped with with cilantro, chili flakes and crusty bread for dipping. One of my favourites are this Mulitseed No-Knead Dutch Oven Bread

For another Moroccan inspired recipe, check out this Moroccan lentil salad.

Storage

This Moroccan lentil soup recipe makes a great meal-prep for use weekdays. Why not double the recipe and save the leftovers in the fridge, or freeze for later use. This is how to best store this soup: 

• Fridge: When the soup has cooled down, pour it into an airtight container and store in the fridge. This Moroccan lentil soup will stay fresh for about 5-6 days. 
• Freezer: This soup can also be frozen. Follow the same steps as for storing in the fridge, but make sure to not fill the containers too much. The liquid in the soup will expand when frozen and that can cause the led to pop off if the container is filled all the way to the top. This Vegan moroccan lentil soup can also be frozen in freezer-friendly ziplock bags. Fill the bags with the cooled soup and make sure they are tightly sealed to prevent any leaks in the freezer. Freeze for up to 2-3 months. 

How to best reheat soup

The easiest and fastest way to reheat this Moroccan sweet potato and lentil soup, is in the microwave. Pour one portion of the soup into a microwave-safe bowl. Heat it on high for 2-3 minutes or until piping hot and bubbling. Remove from the microwave, carefully because the bowl might be hot. Give the hot soup a good stir and let sit for about 30 seconds before serving.

FAQ

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5 from 2 votes

Print

Moroccan Lentil Soup

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

This Moroccan Lentil Soup is warming, nutritious and loaded with flavor from the veggies and Moroccan spices. It is also vegan, gluten-free and filled with plant-based protein from the green lentils.

Servings: 6 servings

Author: Helena

Ingredients

• 1 red onion, peeled and chopped
• 1 (500 g) sweet potato, peeled and chopped
• 3 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 ½ teaspoon cumin
• 1 teaspoon each sweet paprika, smoked paprika and salt
• ½ teaspoon each cinnamon, turmeric, dried parsley, ground ginger and ground black pepper
• ¼ teaspoon hot chili flakes, or to taste
• 1 ½ cups green lentils, rinsed and picked over
• 7 cups cups vegetal broth
• 400 g (14 ounces) tomato frito or passata
• For serving: fresh cilantro, chili and crusty bread

Instructions

1. To a large duch oven or soup pot, add the the olive oil and all the vegetables. Sauté on medium high heat while stirring often for about 5 minutes. Add the garlic and all the spices and sauté for another minute until fragrant.

2. Add the vegetable broth, passata and lentils and stir well. Bring to a boil and then reduce down to a simmer for 30 minutes until the lentils are cooked. Add more broth if needed while it cooks and stir often.

3. Optionally, pure half of the soup with a handheld blender for a thicker consistency.

   Serve warm topped with with cilantro, chili flakes and crusty bread.