About this recipe
This Moroccan Lentil Soup is my version of a classic, not an authentic Moroccan recipe. It’s a one-pot meal that’s hearty, nourishing, and full of flavor. I make it with lentils, vegetables, tomatoes, and warming Moroccan-inspired spices — simple ingredients that come together into a cozy bowl of comfort.
Whether you’re looking for a quick weeknight dinner, a healthy meal-prep option, or just a new way to enjoy lentils, this easy soup recipe delivers every time.
Why will you love this recipe
- Quick and easy: Ready in about 30 minutes.
- Nutritious: Protein-rich lentils, fiber-packed kale, and plenty of veggies.
- One-pot meal: Less cleanup, more flavor.
- Flexible: Works with green, red, or brown lentils (yes, even morrocan lentils).
Ingredient notes
- Lentils: I use green lentils here, but you can also use red lentils for a creamier soup or brown for a chunkier texture. Some recipes call them morrocan lentils.
- Spices: A blend of cumin, coriander, paprika, turmeric, ginger, and a hint of cinnamon lends this soup its warm Moroccan flavor. If you have ras el hanout, use 2 teaspoons instead of the spice mix.
- Vegetables: Kale and zucchini are my go-to, but carrots, spinach, or even sweet potatoes work beautifully.
- Tomatoes
- Dried fruit
How to Make Moroccan Lentil Soup
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until they are softened.
- Toast the spices: Stir in turmeric, coriander, paprika, cumin, cinnamon, and ginger. Cook for 1–2 minutes until fragrant.
- Simmer the soup: Add tomato puree, water or broth, and lentils. Cover and cook on low heat until lentils are tender but still hold their shape (20–25 minutes for green, 12–15 minutes for red).
- Finish with veggies: Add kale, zucchini, vinegar (or lemon juice), and salt. Simmer just until the veggies are al dente.
- Add fruit: Stir in dried cranberries or cherries for a sweet touch. Taste, adjust seasoning, and serve hot.
Variations
- With chickpeas: Add a can of cooked chickpeas for an extra protein boost.
- Creamier: Blend half of the soup and return it to the pot.
- Authentic: Use ras el hanout instead of individual spices for a traditional Moroccan touch.
- Serve with: Warm flatbread, couscous, or rice.
Home-cook to home-cook tips
- Rinse lentils before cooking to remove excess starch.
- This soup tastes even better the next day, so it’s perfect for meal prep.
- Double the batch and freeze individual portions for up to 3 months.
Moroccan Lentil Soup Recipe (Easy, Hearty & Vegan)
Ingredients
- 1 tbsp olive oil
- 1 cup onion diced
- 2 garlic cloves minced
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp paprika
- ½ tsp cumin seeds
- ½ tsp cinnamon
- ¼ tsp ground ginger
- 2 ½ cups tomato puree
- 2 ½ cups water or vegetable broth
- 1 cup green lentils or morrocan lentils red/brown
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp sea salt or to taste
- 2 handfuls kale chopped
- 2 zucchini diced
- ½ cup dried cranberries or cherries
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until soft.
- Stir in all spices and cook 1–2 minutes until fragrant.
- Add tomato puree, water, and lentils. Cover and simmer until lentils are tender.
- Add kale, zucchini, vinegar, and salt. Cook 2–3 minutes, until veggies are al dente.
- Stir in dried cranberries. Adjust seasoning and serve.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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