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4.63 from 8 votes

Moroccan Lentil Soup

Moroccan Lentil Soup is an easy-to-prepare and healthy soup that is warm and comforting.
Prep Time15 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Moroccan
Servings: 10 cups
Calories: 114kcal
Author: Andrea Mut

Ingredients

  • 1 tablespoons olive oil
  • 1 large white onion ,diced
  • 1 celery stalk ,diced
  • 1 medium carrot ,diced
  • 1 sweet potato ,peeled and diced
  • 3 cloves garlic ,minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cinnamon
  • 1 tablespoon harissa paste ,adjust to taste
  • 2 teaspoons salt
  • 1 cup brown lentils ,rinsed well
  • 1 cup red lentils ,rinsed well
  • 6 cups vegetable or chicken broth ,low sodium
  • ½ lemon ,juiced
  • ½ cup fresh coriander or parsley ,chopped

Instructions

  • In a large pot, heat the olive oil over medium heat. Add diced onions and celery and sauté until softened, about 3 minutes.
    1 large white onion, 1 tablespoons olive oil
  • Add garlic, diced carrot, and sweet potato. Continue cooking for about 3 more minutes, allowing the vegetables to soften. Stir often to prevent browning the vegetables.
    1 medium carrot, 1 celery stalk, 1 sweet potato, 3 cloves garlic
  • Stir in cumin, ground coriander, turmeric, smoked paprika, and cinnamon. Cook for another minute until the spices are fragrant.
    1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, ½ teaspoon smoked paprika, ¼ teaspoon cinnamon
  • Add lentils, harissa paste, and salt into the pot. Mix well to coat everything in the spices.
    1 tablespoon harissa paste, 1 cup brown lentils, 1 cup red lentils, 2 teaspoons salt
  • Pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat to simmer. Cover and let cook for 25-30 minutes or until lentils and vegetables are tender.
    6 cups vegetable or chicken broth
  • Remove from heat and stir in freshly squeezed lemon juice and fresh coriander or parsley. Adjust seasonings if needed.
    ½ lemon, ½ cup fresh coriander or parsley
  • Ladle the soup into bowls and garnish with fresh extra coriander or parsley.

Notes

Storage: Let cool completely and place in an airtight container in the fridge. Soup will keep for 5 to 7 days in the fridge. FREEZE soup in airtight containers for up to 6 months. 
See post above the recipe card for substitutions and variations. 

Nutrition

Serving: 1cup | Calories: 114kcal | Carbohydrates: 18g | Protein: 7g | Fat: 2g | Monounsaturated Fat: -2g | Sodium: 978mg | Potassium: 284mg | Fiber: 5g | Sugar: 5g