This warm, hearty Moroccan Lentil Soup is packed with tender green lentils, colorful vegetables, and the warm, aromatic spices of ras el hanout. I first made this on a chilly November evening when I wanted something cozy and filling but didn't want to spend hours in the kitchen, and it's been my go-to comfort soup ever since. Everything cooks in one pot in about 45 minutes, and the whole house fills with the smell of cumin, cinnamon, and garlic simmering together. A squeeze of fresh lemon at the end brightens everything up and makes each spoonful taste fresh and vibrant.
If you love easy, nourishing meals, you'll also want to try my Winter Kale Salad, Greek Marinated Chicken, and for something sweet, my Starbucks Copycat Lemon Loaf.
Why You'll Love This Moroccan Lentil Soup
Ready in 45 minutes. From chopping to serving, this soup comes together fast. Most of the time is hands-off simmering.
One-pot meal. Everything cooks in one large pot, which means less cleanup and more time to relax.
Packed with nutrients. Lentils, spinach, carrots, and celery make this soup full of protein, fiber, and vitamins.
Warm and aromatic. The ras el hanout spice blend gives this soup a complex, warming flavor that tastes authentic and delicious.
Perfect for meal prep. Make a big batch and store it in the fridge for easy lunches and dinners all week.
Jump to:
Moroccan Lentil Soup Ingredients
Here's everything you need to make this warming, flavorful Moroccan Lentil Soup.
See Recipe Card Below This Post For Ingredient Quantities
- Olive oil: The base for sautéing the vegetables and building flavor. It adds richness and helps the spices bloom.
- Yellow onion: Diced onion adds sweetness and depth as it cooks down. It's the aromatic foundation of the soup.
- Carrots: Diced carrots add natural sweetness, color, and nutrients. They soften as they cook and blend into the soup.
- Celery: Adds a subtle, savory flavor and a bit of texture. Celery is a classic base vegetable in soups.
- Garlic: Minced garlic brings a savory, aromatic depth that enhances all the other flavors in the soup.
- Ras el hanout: This Moroccan spice blend is a mix of warm spices like cumin, cinnamon, coriander, ginger, and more. It's what gives this soup its signature flavor.
- Tomato paste: Adds a rich, concentrated tomato flavor and a slight sweetness that balances the spices.
- Vegetable broth: The liquid base of the soup. Use good-quality broth for the best flavor. You can also use chicken broth if you're not vegetarian.
- Green lentils: Hearty and earthy, green lentils hold their shape well and create a thick, satisfying soup. They're packed with protein and fiber.
- Fresh spinach: Adds color, nutrients, and a fresh, leafy flavor. Frozen spinach works too if that's what you have.
- Lemon wedges and cilantro: For garnish. The lemon adds brightness and balances the richness, while cilantro adds a fresh, herby note.
- Moroccan bread (khobz): Warm, fluffy Moroccan bread is perfect for dipping and soaking up the soup. You can also use pita or crusty bread.
How to Make Moroccan Lentil Soup
Here's how to make this hearty, aromatic Moroccan Lentil Soup from start to finish.
- Sauté the vegetables: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 to 7 minutes until the onions are translucent and the vegetables start to soften. The kitchen will start to smell sweet and savory.
- Add garlic and spices: Add the minced garlic and ras el hanout to the pot, stirring to coat the vegetables in the spices. Cook for about 1 minute until the garlic is fragrant and the spices are toasted. This step blooms the spices and releases their oils.
- Stir in tomato paste: Add the tomato paste and stir it into the vegetables. Cook for 2 to 3 minutes, stirring frequently, until the tomato paste darkens slightly and starts to caramelize. This deepens the flavor and adds richness.
- Add broth and bring to a boil: Pour in the vegetable broth and stir to combine. Turn the heat up to high and bring the soup to a boil. You'll see bubbles breaking the surface and the soup will start to steam.
- Simmer with lentils: Add the green lentils to the pot and return the soup to a boil. Once it's boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the lentils are tender. Stir occasionally to make sure nothing sticks to the bottom.
- Add spinach and season: Stir in the fresh or frozen spinach and let it wilt into the soup. Season with salt and pepper to taste. The spinach will shrink down quickly and add a pop of green color.
- Serve and garnish: Ladle the hot soup into bowls. Squeeze fresh lemon juice over the top and garnish with a sprig of cilantro. Serve with warm Moroccan bread (khobz) on the side for dipping.
Substitutions and Variations
Red lentils: You can use red lentils instead of green, but they'll break down more and create a thicker, creamier soup.
Add protein: Stir in cooked chicken, chickpeas, or white beans for extra protein.
Make it spicy: Add a pinch of cayenne pepper or red pepper flakes for heat.
Different greens: Use kale, Swiss chard, or collard greens instead of spinach. Just add them a few minutes earlier so they have time to soften.
Coconut milk: Stir in ½ cup of coconut milk at the end for a creamy, rich texture.
Vegan and gluten-free: This soup is naturally vegan and gluten-free as written, just make sure your vegetable broth is too.
Equipment
Large soup pot: Big enough to hold all the vegetables, lentils, and broth. A Dutch oven works perfectly.
Knife: For chopping the vegetables and mincing the garlic.
Cutting board: Essential for prep work.
Measuring spoons: To measure the olive oil, ras el hanout, and tomato paste accurately.
Wooden spoon or spatula: For stirring the soup and scraping up any bits stuck to the bottom of the pot.
Storage and Reheating Tips
Refrigerator: Store leftover soup in an airtight container in the fridge for up to 5 days. The flavors deepen and get even better after a day or two.
Freezer: This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave for 2 to 3 minutes.
Thickens over time: The lentils will absorb liquid as the soup sits, so it may thicken in the fridge. Just add a splash of broth or water when reheating to loosen it up.
Serving Suggestions
With warm bread: Serve with Moroccan bread (khobz), pita, or crusty sourdough for dipping and soaking up the broth.
As a meal prep lunch: Pack the soup in containers and reheat at work for a healthy, filling lunch.
With a side salad: Pair with my Winter Kale Salad or a simple cucumber and tomato salad for a complete meal.
Topped with yogurt: A dollop of plain yogurt or Greek yogurt on top adds creaminess and balances the spices.
Expert Tips
Toast the spices. Cooking the ras el hanout with the garlic for a minute helps release the aromatic oils and deepens the flavor.
Don't skip the lemon. The fresh lemon juice at the end brightens the whole soup and balances the earthy lentils.
Use good vegetable broth. The broth is the base of the soup, so use a high-quality one for the best flavor.
Adjust the consistency. If you like a thinner soup, add more broth. If you like it thicker, let it simmer longer or mash some of the lentils with the back of a spoon.
Make it ahead. This soup tastes even better the next day after the flavors have had time to meld together.
Add more vegetables. Throw in diced zucchini, bell peppers, or sweet potatoes for extra nutrition and flavor.
FAQ
Moroccan lentil soup is often called harira, which is a traditional North African soup made with lentils, chickpeas, tomatoes, and spices. Harira is especially popular during Ramadan for breaking the fast. The version in this recipe is a simplified, vegetable-forward take on that classic, focusing on green lentils and ras el hanout for that warm, aromatic flavor.
Moroccan lentil soup typically includes green or red lentils, vegetables like onions, carrots, and celery, garlic, tomato paste, vegetable or chicken broth, and warm spices like ras el hanout or a mix of cumin, cinnamon, and coriander. Fresh greens like spinach or cilantro are often stirred in at the end, and it's finished with a squeeze of lemon for brightness. It's hearty, nourishing, and full of flavor.
Moroccan Lentil Soup is actually a great choice for diabetic patients because lentils have a low glycemic index and are high in fiber, which helps regulate blood sugar levels. Vegetable-based soups with lean protein and minimal added sugars are also good options. This Moroccan lentil soup fits the bill perfectly, as it's packed with vegetables, protein-rich lentils, and no added sugars. Just be mindful of the sodium content in the broth and choose low-sodium options when possible.
Soups that are rich in anti-inflammatory ingredients are great for arthritis. This Moroccan lentil soup includes turmeric-adjacent spices in the ras el hanout blend, which have anti-inflammatory properties. Lentils are high in fiber and protein, which support overall health, and the vegetables provide vitamins and antioxidants. Adding extra turmeric, ginger, or garlic can boost the anti-inflammatory benefits even more. Bone broth-based soups are also excellent for joint health due to their collagen content.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Moroccan Lentil Soup
Moroccan Lentil Soup
Ingredients
Method
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onions turn translucent and the vegetables soften, about 5–7 minutes.
- Stir in the minced garlic and ras el hanout, coating the vegetables evenly with the spices. Cook for 1–2 minutes until fragrant.
- Add the tomato paste and stir for 2–3 minutes to deepen the flavors.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, add the green lentils and return to a gentle boil. Then reduce the heat to low and simmer for 15–20 minutes, or until the lentils are tender.
- Stir in the fresh (or frozen) spinach and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top with a squeeze of lemon juice and a sprinkle of fresh cilantro. Serve with Moroccan bread on the side.
Leave a Reply