I’ll never forget the first time I tasted Moroccan lentil soup. It was a chilly winter evening, and I was craving something warm, nourishing, and deeply satisfying. As I took that first spoonful, the fragrant blend of cumin, coriander, and paprika transported me to the bustling markets of Marrakech, where the air is thick with the scent of spices and the sound of haggling vendors.
From that moment on, I was hooked. Moroccan lentil soup has become a staple in my household, a dish I turn to when I need a comforting, flavor-packed meal that’s easy to prepare. And I’m excited to share this recipe with you, because I know it’s going to become your new go-to as well.
Table of Contents
Why This Moroccan Lentil Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Moroccan Lentil Soup
What sets this Moroccan lentil soup apart is the depth of flavor that comes from the carefully curated blend of spices. The combination of cumin, coriander, and paprika creates a warm, earthy base that’s perfectly balanced by the hint of heat from the optional cayenne pepper. And by sautéing the onions and garlic in olive oil before adding the lentils and broth, you unlock a level of richness and complexity that you just can’t achieve with a quick dump-and-go method.
Essential Ingredients You’ll Need
- 1 tablespoon olive oil: This is the foundation for building flavor, allowing you to sauté the aromatics to perfection.
- 1 large onion, diced: Onions add sweetness and depth to the soup, and their texture provides a lovely contrast to the lentils.
- 3 cloves garlic, minced: Garlic is a must-have in Moroccan cuisine, adding a fragrant, pungent note that ties the whole dish together.
- 2 teaspoons ground cumin: Cumin is the backbone of Moroccan spice blends, lending an earthy, warm flavor that’s simply irresistible.
- 1 teaspoon ground coriander: Coriander brings a subtle citrusy note that complements the other spices beautifully.
- 1 teaspoon paprika: Paprika adds a touch of sweetness and a gorgeous reddish-orange hue to the soup.
- 1/4 teaspoon cayenne pepper (optional): For those who love a little heat, the cayenne pepper provides a subtle kick that balances the richness of the dish.
- 1 cup brown lentils, rinsed: Lentils are the star of the show, providing protein, fiber, and a satisfying texture.
- 4 cups vegetable or chicken broth: The broth is the liquid base that brings all the flavors together.
- 1 (15 oz) can diced tomatoes: The tomatoes add a lovely acidity that brightens up the soup.
- 1 bay leaf: A simple yet essential ingredient that adds depth and complexity to the broth.
Step-by-Step Moroccan Lentil Soup Instructions
Preparing Your Moroccan Lentil Soup
With a prep time of just 15 minutes and a cook time of 25 minutes, this Moroccan lentil soup comes together quickly, making it the perfect weeknight meal. You’ll need a large pot or Dutch oven to bring this dish to life.
1- In the pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until the onions are soft and translucent.
2- Next, add the minced garlic and continue cooking for 1-2 minutes, stirring constantly, until the garlic is fragrant.
3- Stir in the ground cumin, coriander, paprika, and cayenne pepper (if using). Cook for 2-3 minutes, allowing the spices to toast and release their aromas.
4- Now, add the rinsed brown lentils, vegetable or chicken broth, and the can of diced tomatoes. Toss in the bay leaf and season with salt and pepper to taste.
5- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.
6- Remove the bay leaf, and ladle the Moroccan lentil soup into bowls. Garnish with freshly chopped cilantro and serve with lemon wedges on the side.
Pro Tips for Success
- Rinse the lentils before cooking to remove any debris or impurities. This helps ensure a clean, clear broth.
- For a thicker, creamier soup, blend a portion of the cooked lentils with a bit of broth before returning them to the pot.
- Adjust the spice level to your preference by adding more or less cayenne pepper.
- Experiment with different types of lentils, such as red or green, to see how they affect the texture and flavor.
Serving and Storing Your Moroccan Lentil Soup
Perfect Pairings for Moroccan Lentil Soup
This Moroccan lentil soup, which serves 6 generous portions, pairs beautifully with a variety of accompaniments. For a light and refreshing contrast, serve it with a simple green salad and warm, crusty bread. For a more substantial meal, consider pairing it with grilled or roasted vegetables, such as roasted cauliflower or sautéed spinach. And to truly transport your taste buds to North Africa, serve the soup with a side of fluffy couscous or fragrant basmati rice.
Storage and Make-Ahead Tips
Moroccan lentil soup is the perfect meal-prep dish, as it keeps remarkably well in the fridge and freezer. Once cooled, store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer-term storage, the soup can be frozen for up to 3 months. To reheat, simply thaw the soup in the fridge overnight and then gently warm it on the stovetop or in the microwave, adding a splash of broth or water to adjust the consistency if needed.
Variations and Dietary Adaptations for Moroccan Lentil Soup
Creative Moroccan Lentil Soup Variations
While this classic Moroccan lentil soup recipe is already a winner, there are plenty of ways to put your own spin on it. For a heartier meal, stir in shredded chicken or lamb. To add some crunch, top the soup with toasted almond slivers or crispy fried onions. And for a seasonal twist, experiment with adding roasted root vegetables, such as sweet potatoes or butternut squash, in the fall and winter months.
Making Moroccan Lentil Soup Diet-Friendly
This Moroccan lentil soup is naturally gluten-free, and it can easily be made vegan by substituting vegetable broth for the chicken broth. For a low-carb version, swap the brown lentils for green or red lentils, which have a lower carbohydrate content. And for those following a paleo or Whole30 diet, simply omit the diced tomatoes and serve the soup with cauliflower rice or zucchini noodles instead of traditional grains.
Frequently Asked Questions
Q: Can I use a different type of lentil in this recipe?
A: Absolutely! While the recipe calls for brown lentils, you can experiment with other varieties, such as red, green, or even French green lentils. Just note that cooking times may vary slightly depending on the lentil type.
Q: How long does it take to make this Moroccan lentil soup?
A: The total time for this recipe is 40 minutes, with 15 minutes of prep time and 25 minutes of cook time.
Q: Can I make this soup ahead of time?
A: Yes, Moroccan lentil soup is a great make-ahead meal. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Q: How many servings does this recipe make?
A: This Moroccan lentil soup recipe yields 6 generous servings.
Q: What if my soup is too thick or too thin?
A: If your soup is too thick, simply add a bit more broth to thin it out. If it’s too thin, let it simmer a little longer to allow the lentils to break down and thicken the soup.
Moroccan Lentil Soup
- Total Time: 40
- Yield: 6 servings
- Diet: Vegetarian
Description
This Moroccan Lentil Soup is a comforting and flavorful dish that’s perfect for a chilly day. Packed with tender lentils, aromatic spices, and a rich broth, it’s a nourishing and satisfying meal.
Ingredients
– 1 tablespoon olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup brown lentils, rinsed
– 4 cups vegetable or chicken broth
– 1 (15 oz) can diced tomatoes
– 1 bay leaf
– Salt and pepper to taste
– Chopped cilantro, for garnish
– Lemon wedges, for serving
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
2. Add the minced garlic, cumin, coriander, paprika, and cayenne (if using). Cook for 1-2 minutes, stirring frequently, until fragrant.
3. Pour in the lentils, broth, diced tomatoes, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve the Moroccan Lentil Soup hot, garnished with chopped cilantro and accompanied by lemon wedges.
Notes
This soup can be made vegetarian or vegan by using vegetable broth. It also freezes well, so you can make a large batch and enjoy it later.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Conclusion
There’s a reason why Moroccan lentil soup has become a staple in my kitchen – it’s comforting, flavorful, and incredibly easy to prepare. With its blend of warm spices, tender lentils, and tangy tomatoes, this dish is sure to transport your taste buds to the vibrant markets of Morocco.
I encourage you to give this recipe a try. Whether you’re looking for a nourishing weeknight meal or a cozy weekend treat, Moroccan lentil soup is sure to become a new family favorite. Don’t forget to share your thoughts and photos with me – I’d love to hear how you enjoyed this delicious, authentic taste of North Africa.
