Moroccan Lentil Soup Recipe (Easy, Hearty & Vegan)
This Moroccan Lentil Soup recipe is a hearty one-pot meal made with lentils, veggies, and Moroccan spices. Vegan, healthy, and ready in under 30 minutes.
6 people
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
Use red lentils for a quicker-cooking, creamier soup.
Add chickpeas for extra protein.
Freezes well for up to 3 months.