25+ Irresistible Moroccan Lentil Soup Recipes to Nourish Your Body

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Moroccan cuisine is celebrated for its aromatic spices, rich flavors, and comforting dishes, and Moroccan lentil soup is no exception.

This dish has long been a staple in Moroccan homes, beloved for its warmth and depth of flavor.

Packed with nutrient-dense lentils, fresh vegetables, and a perfect blend of spices, Moroccan lentil soup is a nourishing, hearty meal that can be enjoyed year-round.

Whether you’re craving a comforting bowl on a chilly evening or seeking a nourishing lunch option, these soups offer a little something for everyone.

In this article, we’ll explore more than 25 mouthwatering Moroccan lentil soup recipes that showcase the incredible diversity of this dish.

From traditional spiced soups to unique variations incorporating vegetables, grains, and legumes, there’s a recipe here to satisfy every palate.

So, let’s dive into the wonderful world of Moroccan lentil soup and discover the perfect recipe for your next meal!

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25+ Irresistible Moroccan Lentil Soup Recipes to Nourish Your Body

Moroccan lentil soup is not just a meal; it’s an experience that brings together the magic of spices, the heartiness of lentils, and the vibrancy of Moroccan culinary tradition.

With these 25+ recipes, you can enjoy a wide variety of flavors, textures, and ingredients, from earthy vegetables and legumes to fresh herbs and fragrant spices.

Whether you prefer a simple, classic version or an innovative twist with unique ingredients, Moroccan lentil soup offers endless possibilities to explore.

As you try these recipes, you’ll notice how easy it is to create a wholesome, satisfying meal that brings warmth and comfort to any occasion.

So, gather your ingredients, unleash your inner chef, and bring the tastes of Morocco to your kitchen with these amazing lentil soup recipes.

Moroccan Lentil Soup with Tomatoes and Spices

This Moroccan lentil soup blends earthy lentils with the richness of tomatoes and the warmth of spices, offering a hearty, flavorful dish. The combination of cumin, coriander, cinnamon, and turmeric creates a beautifully aromatic broth that will have your senses dancing. Perfect for chilly evenings, it is both nutritious and satisfying.

Ingredients

• 1 cup green or brown lentils
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the cumin, coriander, cinnamon, and turmeric, allowing the spices to bloom for another minute.
3. Add diced carrots and cook for 3-4 minutes, stirring occasionally.
4. Pour in the diced tomatoes, lentils, and vegetable broth. Stir to combine, then bring the soup to a simmer.
5. Reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender.
6. Season with salt and pepper to taste, then ladle into bowls. Garnish with fresh cilantro before serving.

The fusion of aromatic spices in this Moroccan lentil soup offers an unforgettable taste that is both comforting and nourishing. The combination of lentils and vegetables provides a balanced meal, while the hint of cinnamon and cumin transports you to the heart of Morocco. The soup can be served with a side of warm, crusty bread or couscous for a more filling meal.

Spicy Moroccan Red Lentil Soup

This red lentil soup is an easy-to-make Moroccan-inspired dish with a burst of flavor. With a perfect balance of heat and earthy tones from the lentils and spices, it’s a meal that warms both the body and soul. The addition of harissa, a spicy North African chili paste, adds a deep, smoky kick that makes this soup stand out.

Ingredients

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 3-4 minutes.
2. Stir in the harissa paste, cumin, paprika, turmeric, and ginger, letting the spices cook for a minute.
3. Add the diced potato, tomatoes, lentils, and vegetable broth to the pot. Stir to combine and bring to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 20-25 minutes or until the lentils and potatoes are tender.
5. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley and a squeeze of lemon juice.

This spicy Moroccan red lentil soup is full of vibrant flavors that pack a punch. The harissa paste brings a delightful heat, while the earthy turmeric and cumin give the soup its signature Moroccan profile. It’s perfect for those who enjoy a little spice and love the combination of heat with heartiness. Serve with warm bread for a fulfilling meal.

Moroccan Lentil and Butternut Squash Soup

This Moroccan-inspired lentil and butternut squash soup combines the natural sweetness of the squash with the protein-packed lentils, creating a deliciously satisfying dish. The addition of cinnamon and cumin gives it a Moroccan flair, making it the perfect fall or winter comfort soup.

Ingredients

• 1 cup green or brown lentils
• 1 small butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh mint leaves for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 4 minutes.
2. Add the cumin, cinnamon, and turmeric, stirring for about a minute to release the spices’ aroma.
3. Stir in the cubed butternut squash, lentils, and vegetable broth. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils and squash are tender.
5. Season with salt and pepper, then ladle into bowls. Garnish with fresh mint leaves before serving.

This lentil and butternut squash soup is a delightful dish that marries sweet and savory flavors beautifully. The combination of lentils and squash makes it a hearty, nutritious choice, while the Moroccan spices bring a warm depth to the soup. The fresh mint garnish adds a touch of freshness, making this dish a wonderful addition to any meal plan. Serve it with a dollop of yogurt or alongside a piece of warm flatbread for a complete Moroccan-inspired meal.

Moroccan Spiced Lentil Soup with Lemon and Herbs

This vibrant Moroccan spiced lentil soup offers a zesty twist with the addition of lemon and fresh herbs. It’s packed with nutritious lentils, savory vegetables, and a blend of Moroccan spices that create a complex, aromatic flavor profile. The lemon’s brightness cuts through the richness of the broth, making it a refreshing yet hearty meal.

Ingredients

• 1 cup green or brown lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large zucchini, diced
• 1 large tomato, chopped
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 lemon, juiced and zested
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley and cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the cumin, coriander, cinnamon, and turmeric, allowing the spices to toast for about 1 minute.
3. Add the zucchini, tomato, and lentils, stirring well to combine.
4. Pour in the vegetable broth, bring to a simmer, and cook for 25-30 minutes, or until the lentils are tender.
5. Once cooked, stir in the lemon juice and zest. Season with salt and pepper to taste.
6. Serve the soup in bowls and garnish with fresh parsley and cilantro.

This Moroccan spiced lentil soup brings together a perfect balance of flavors—earthy, aromatic spices with the bright, citrusy notes of lemon. The fresh herbs elevate the dish, giving it a refreshing lift that contrasts with the hearty lentils and vegetables. It’s a comforting yet light option that pairs wonderfully with crusty bread or a side salad.

Moroccan Lentil Soup with Sweet Potatoes and Kale

A perfect blend of hearty lentils, sweet potatoes, and kale, this Moroccan lentil soup offers a filling yet healthy meal. The combination of sweet and savory flavors, enhanced by Moroccan spices, creates a deeply satisfying bowl of soup. The addition of kale provides a nutritional boost, making this a wholesome and nourishing dish.

Ingredients

• 1 cup green or brown lentils
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch kale, stemmed and chopped
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh lemon wedges for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until fragrant.
2. Stir in the cumin, cinnamon, and paprika, and cook for 1 minute to release the spices’ aroma.
3. Add the sweet potatoes, lentils, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.
6. Season with salt and pepper to taste, then serve with fresh lemon wedges for a zesty finish.

This lentil soup with sweet potatoes and kale is a comforting, nutrient-dense dish that offers the perfect balance of sweetness from the potatoes and earthiness from the lentils. The spices bring a rich, Moroccan flavor, while the kale adds a fresh and green element. It’s the kind of soup that leaves you feeling nourished and full, without feeling heavy.

Moroccan Lentil Soup with Chickpeas and Carrots

A hearty, protein-packed soup, this Moroccan lentil soup features chickpeas and carrots, making it an excellent choice for a filling and nutritious meal. The spices used in this soup evoke the warmth and complexity of Moroccan cuisine, creating a dish that is as flavorful as it is satisfying.

Ingredients

• 1 cup green or brown lentils
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 carrots, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Stir in the cumin, cinnamon, and turmeric, allowing the spices to bloom for a minute.
3. Add the diced carrots, lentils, chickpeas, and vegetable broth. Bring to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro.

This Moroccan lentil soup with chickpeas and carrots is a rich, protein-filled meal that combines a variety of textures and flavors. The lentils provide a hearty base, while the chickpeas add a nice bite and extra depth. The aromatic spices tie everything together, creating a dish that is both satisfying and comforting. Perfect for a wholesome lunch or dinner, it pairs wonderfully with a side of pita bread or a simple salad.

Moroccan Lentil Soup with Spinach and Raisins

This Moroccan lentil soup combines the earthiness of lentils with the sweetness of raisins and the freshness of spinach, creating a truly unique and flavorful dish. The touch of cinnamon and cumin adds a Moroccan flair, while the raisins introduce an unexpected yet delightful sweetness that complements the savory broth. Perfect for a cozy, nutritious meal, this soup is a beautiful balance of flavors and textures.

Ingredients

• 1 cup green or brown lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup raisins
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Stir in the cumin and cinnamon, cooking for another minute to release the spices’ aroma.
3. Add the lentils, vegetable broth, and raisins to the pot, bringing the soup to a boil.
4. Once boiling, reduce the heat to a simmer and cook for 25-30 minutes, or until the lentils are tender.
5. Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
6. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley.

This Moroccan lentil soup with spinach and raisins is a delicious blend of savory, sweet, and earthy elements. The raisins provide a burst of natural sweetness that pairs perfectly with the richness of the lentils and the warmth of the spices. The spinach adds a fresh, vibrant element, making this soup both flavorful and healthy. Serve it with a slice of crusty bread to soak up the flavorful broth for a complete meal.

Moroccan Carrot and Lentil Soup

This carrot and lentil soup is infused with Moroccan spices, bringing together the natural sweetness of carrots with the nutty flavor of lentils. The combination of turmeric, cumin, and ginger creates a fragrant, warming broth that is perfect for cozying up on a cold day. Light yet filling, it’s a healthy choice that doesn’t compromise on taste.

Ingredients

• 1 cup green or brown lentils
• 4 large carrots, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the cumin, turmeric, and ginger, letting the spices cook for 1-2 minutes to release their flavor.
3. Add the carrots, lentils, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer.
4. Cover the pot and cook for 25-30 minutes, or until the lentils and carrots are tender.
5. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro before serving.

This Moroccan carrot and lentil soup is a fragrant, flavorful dish that highlights the natural sweetness of carrots paired with the earthiness of lentils. The Moroccan spices—cumin, turmeric, and ginger—bring a warm, inviting flavor to the soup, making it the perfect dish for any season. This soup is both light enough for a lunch and hearty enough for dinner. Serve it with a side of warm flatbread for a more filling meal.

Moroccan Lentil Soup with Apricots and Almonds

This unique Moroccan lentil soup incorporates the rich sweetness of dried apricots and the crunch of almonds, creating a delicious contrast in textures. The spices add depth, while the apricots provide a subtle sweetness that balances the earthy lentils. This soup is both exotic and comforting, ideal for those seeking something different yet satisfying.

Ingredients

• 1 cup green or brown lentils
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds, toasted
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the cumin, cinnamon, and ginger, cooking for another minute to release the spices’ fragrance.
3. Add the lentils, apricots, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve the soup in bowls and garnish with toasted almonds and fresh cilantro.

This Moroccan lentil soup with apricots and almonds brings together sweet and savory flavors in a delightful way. The apricots add a touch of natural sweetness, which perfectly balances the earthy lentils, while the toasted almonds give the soup a satisfying crunch. The Moroccan spices create a flavorful backdrop, making this soup an exotic and comforting choice. It’s perfect as a stand-alone meal or served alongside a fresh salad or couscous for a more complete dining experience.

Moroccan Spiced Lentil Soup with Butternut Squash and Chickpeas

This Moroccan spiced lentil soup is a hearty combination of lentils, roasted butternut squash, and chickpeas, all bathed in a fragrant, spice-infused broth. The warm spices like cinnamon, cumin, and turmeric bring out the natural sweetness of the squash, while the chickpeas provide an extra layer of texture and protein. This soup is an ideal choice for a filling and comforting meal.

Ingredients

• 1 cup green or brown lentils
• 1 small butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and lightly browned.
2. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
3. Stir in the cumin, cinnamon, turmeric, and coriander, cooking for another minute to bring out the spices’ flavor.
4. Add the lentils, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Once the squash is roasted, add it to the pot and stir to combine.
6. Season with salt and pepper to taste, then ladle the soup into bowls. Garnish with fresh cilantro before serving.

This Moroccan spiced lentil soup with butternut squash and chickpeas is a perfect blend of savory and sweet. The roasted squash adds depth and sweetness, while the chickpeas provide a creamy texture that balances the soup’s flavors. The Moroccan spices infuse the soup with warmth and complexity, making it a delightful and filling meal. Serve it with warm bread or couscous for a complete Moroccan-inspired feast.

Moroccan Lentil Soup with Potatoes and Caramelized Onions

This rich and flavorful Moroccan lentil soup features tender lentils, caramelized onions, and earthy potatoes, all simmered together with a blend of aromatic spices. The sweetness of the caramelized onions complements the earthiness of the potatoes, while the spices—cumin, turmeric, and cinnamon—bring out the unique Moroccan flavors. A warming and comforting dish, perfect for any season.

Ingredients

• 1 cup green or brown lentils
• 2 medium potatoes, peeled and diced
• 1 large onion, sliced thinly
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat 1 tbsp of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until they are caramelized and golden brown.
2. Once the onions are caramelized, remove them from the pot and set aside. In the same pot, heat the remaining olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the cumin, cinnamon, and turmeric, cooking for another minute.
4. Add the lentils, potatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
5. Cook for 25-30 minutes, or until the lentils and potatoes are tender.
6. Stir in the caramelized onions and season with salt and pepper to taste.
7. Serve the soup in bowls, garnished with fresh parsley.

This Moroccan lentil soup with potatoes and caramelized onions is a comforting, filling dish that combines rich flavors and hearty textures. The caramelized onions provide a beautiful sweetness, while the potatoes add a creamy texture. The spices tie everything together, creating a soup that is both aromatic and satisfying. This soup is perfect for a light dinner or as a starter to a Moroccan-inspired meal.

Moroccan Lentil Soup with Eggplant and Tomatoes

This vibrant Moroccan lentil soup incorporates tender lentils, roasted eggplant, and tomatoes, all simmered in a spiced broth that brings out the deep, savory flavors of the ingredients. The eggplant adds a meaty texture, while the tomatoes provide a fresh, tangy contrast. The Moroccan spices—like cumin, paprika, and cinnamon—give the soup a warm, aromatic complexity.

Ingredients

• 1 cup green or brown lentils
• 1 medium eggplant, peeled and cubed
• 2 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed eggplant with 1 tbsp olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, until tender and lightly browned.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
3. Stir in the cumin, paprika, and cinnamon, cooking for another minute to release the spices’ flavor.
4. Add the lentils, tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer.
5. Cook for 25-30 minutes, or until the lentils are tender.
6. Once the eggplant is roasted, add it to the pot and stir gently to combine.
7. Season with salt and pepper to taste, then serve the soup in bowls. Garnish with fresh parsley.

This Moroccan lentil soup with eggplant and tomatoes is a flavorful, aromatic dish that brings together a variety of textures and tastes. The roasted eggplant adds a rich, meaty quality, while the tomatoes provide a fresh, tangy brightness. The spices create a deeply satisfying broth, making this soup perfect for any occasion. Serve it with warm, crusty bread or couscous for a complete meal.

Moroccan Lentil Soup with Sweet Potato and Spinach

This hearty Moroccan lentil soup combines the earthy flavors of lentils with the natural sweetness of sweet potatoes and the richness of spinach. The blend of cumin, cinnamon, and paprika gives the soup a warm, aromatic profile, while the addition of vegetables makes it a wholesome, satisfying dish. It’s perfect for a cozy, nutritious meal.

Ingredients

• 1 cup green or brown lentils
• 2 medium sweet potatoes, peeled and cubed
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
2. Stir in the cumin, cinnamon, and smoked paprika, cooking for an additional 1 minute to release the flavors.
3. Add the sweet potatoes, lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
4. Cover the pot and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Stir in the chopped spinach and cook for another 5 minutes, or until the spinach is wilted.
6. Season with salt and pepper to taste, then ladle the soup into bowls and garnish with fresh cilantro.

This Moroccan lentil soup with sweet potato and spinach is a comforting dish that balances the sweetness of the potatoes with the earthy lentils and spices. The spinach adds a vibrant freshness, while the warm spices create a rich, aromatic broth. It’s perfect for a light yet filling dinner and pairs wonderfully with a slice of crusty bread for dipping.

Moroccan Lentil Soup with Carrots, Zucchini, and Tomatoes

A vibrant and nourishing Moroccan lentil soup that combines carrots, zucchini, and tomatoes with a variety of spices. The soup’s rich, aromatic flavors come from the perfect blend of cumin, turmeric, and paprika. The vegetables bring freshness and texture, making this soup a wholesome meal for any occasion.

Ingredients

• 1 cup green or brown lentils
• 2 medium carrots, peeled and diced
• 2 zucchini, chopped
• 2 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Stir in the cumin, turmeric, and smoked paprika, allowing the spices to cook for 1-2 minutes.
3. Add the carrots, zucchini, tomatoes, and lentils to the pot, stirring to combine.
4. Pour in the vegetable broth, bring the soup to a boil, then reduce to a simmer.
5. Cook for 25-30 minutes, or until the lentils and vegetables are tender.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Moroccan lentil soup with carrots, zucchini, and tomatoes is a delicious, veggie-packed dish. The cumin, turmeric, and paprika infuse the soup with aromatic warmth, while the vegetables add a variety of textures and flavors. It’s the perfect way to enjoy a wholesome, flavorful meal that’s both satisfying and nutritious.

Moroccan Lentil Soup with Pomegranate and Mint

This Moroccan lentil soup is a refreshing twist on the classic, featuring the bright, tangy flavors of pomegranate and fresh mint. The lentils provide a hearty base, while the addition of pomegranate seeds and mint brings a burst of sweetness and freshness to the dish. The spices add a rich, aromatic depth that balances the fruity elements perfectly.

Ingredients

• 1 cup green or brown lentils
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Stir in the cumin, cinnamon, and smoked paprika, cooking for 1-2 minutes to release the spices’ flavors.
3. Add the lentils and vegetable broth to the pot, bringing it to a boil.
4. Reduce the heat to a simmer and cook for 25-30 minutes, or until the lentils are tender.
5. Stir in the pomegranate seeds and fresh mint, cooking for an additional 2 minutes to combine.
6. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro.

This Moroccan lentil soup with pomegranate and mint is a unique and refreshing dish that combines the richness of lentils with the sweet and tart pomegranate. The mint adds a refreshing note, making this soup a great option for a light yet satisfying meal. Serve it with a side of warm pita bread or a fresh salad for a more complete meal.

Moroccan Lentil Soup with Leeks and Kale

This vibrant Moroccan lentil soup blends earthy lentils with the subtle sweetness of leeks and the rich, green flavor of kale. The combination of cumin, coriander, and cinnamon infuses the soup with a warm, aromatic depth, while the kale adds a fresh, healthy boost. This soup is both hearty and nutritious, perfect for a cozy meal.

Ingredients

• 1 cup green or brown lentils
• 2 medium leeks, cleaned and sliced
• 2 cups kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté for 5 minutes until softened and fragrant.
2. Add the sliced leeks and cook for another 5 minutes until they begin to soften.
3. Stir in the cumin, coriander, and cinnamon, cooking for 1-2 minutes to release their flavors.
4. Add the lentils and vegetable broth to the pot, bringing it to a boil.
5. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
6. Stir in the chopped kale and cook for an additional 5 minutes, or until the kale is tender.
7. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley.

This Moroccan lentil soup with leeks and kale is a delicious and hearty dish that combines rich flavors and nourishing ingredients. The leeks add a subtle sweetness, while the kale provides a refreshing and nutritious contrast. The warm spices create a comforting broth, making this soup a perfect meal for cooler days. Serve with a slice of crusty bread for a complete, satisfying meal.

Moroccan Lentil Soup with Fennel and Tomato

This Moroccan lentil soup combines the slightly sweet, anise-like flavor of fennel with the earthy lentils and tangy tomatoes. The broth is seasoned with Moroccan spices, including cumin and cinnamon, adding a complex layer of warmth. The fennel adds a delightful crunch and freshness, creating a balanced, flavorful dish that is both comforting and healthy.

Ingredients

• 1 cup green or brown lentils
• 1 fennel bulb, sliced
• 2 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Stir in the cumin, cinnamon, and smoked paprika, allowing the spices to cook for 1-2 minutes.
3. Add the fennel, tomatoes, lentils, and vegetable broth to the pot. Bring to a boil.
4. Once boiling, reduce the heat to a simmer and cook for 25-30 minutes, or until the lentils are tender and the fennel has softened.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Moroccan lentil soup with fennel and tomato offers a delightful combination of flavors and textures. The fennel adds a subtle, sweet crunch, while the tomatoes provide a burst of tangy freshness. The cumin and cinnamon deepen the soup’s flavor, making it a comforting and satisfying meal. Serve with a piece of warm, toasted pita for a complete dish.

Moroccan Lentil Soup with Red Pepper and Coriander

This Moroccan lentil soup brings together vibrant red bell peppers and the earthy taste of lentils, all flavored with a warming mix of cumin, coriander, and cinnamon. The peppers add a smoky sweetness, while the coriander enhances the depth of the soup. The spices make this soup aromatic and flavorful, perfect for those looking for a hearty yet light meal.

Ingredients

• 1 cup red lentils
• 2 red bell peppers, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the cumin, coriander, and cinnamon, cooking for 1-2 minutes until fragrant.
3. Add the red bell peppers and red lentils, stirring to combine.
4. Pour in the vegetable broth and bring the soup to a boil.
5. Reduce the heat and simmer for 20-25 minutes, or until the lentils are soft and the peppers are tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

This Moroccan lentil soup with red pepper and coriander is a vibrant and satisfying dish. The red bell peppers add a subtle sweetness and smokiness, while the spices lend a warm, aromatic flavor that fills the soup with depth. The lentils provide a hearty base, making this soup both filling and flavorful. For a complete meal, pair it with a side of couscous or crusty bread.

Note: More recipes​ are coming soon!