Name: Moroccan Lentil Soup Recipe: A Hearty Bowl of Comfort and Spice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 teaspoon paprika; 1/2 teaspoon cinnamon; Salt and fresh black pepper to taste; 1 1/2 cups green or brown lentils; 1 can (15 oz) crushed tomatoes; 6 cups vegetable or chicken broth; 1 cup chopped fresh cilantro and parsley; 1 tablespoon lemon juice; Optional: pinch of cayenne, 1 cup chopped kale or spinach

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There are dishes that stir up nostalgia, and for me, Moroccan lentil soup is one of them. I remember wandering through the bustling French Market in New Orleans back in my culinary school days—the air thick with the aroma of spices I hadn’t yet learned to name, lamb broths simmering in massive pots, and vendors arranging bright orange lentils like precious jewels. That’s when I had my first bowl of lentil harira, steaming with cumin, ginger, and coriander. Decades later in my Austin kitchen, I still reach for that same warmth. Moroccan lentil soup is not just a recipe—it’s a story.

In this post, I’ll guide you through the flavors and simple steps to make a soul-satisfying Moroccan lentil soup. Whether you’re feeding a crowd, meal prepping for the week, or laying the foundation for a Mediterranean-inspired feast, this soup’s as nourishing as it is vibrant.

Let’s explore what makes this North African staple so beloved—from which lentils to use to the best freezer and pressure cooker tips. And along the way, we’ll link to other cozy dishes like barley soup with white beans and a savory carrot ginger soup to round out your warm weather table.

The Roots and Rituals of Moroccan Lentil Soup

A Soulful Dish with Generations Behind It

Moroccan lentil soup is known for its bold yet comforting spices, a hallmark of Moroccan and broader Maghrebi cuisine. Whether you call it harira or simply lentil stew, it’s usually packed with lentils, tomatoes, onions, garlic, and fragrant spices like cumin, turmeric, and cinnamon.

For many Moroccan families, especially during Ramadan, this soup is more than just a meal—it’s part of breaking the fast. I first learned to make it while working in a multicultural kitchen in Houston, where my co-chef Amina walked me through each layer: “Don’t rush the celery,” she’d say, “it holds the aromatics together.”

Cooking Moroccan lentil soup invites that kind of attention—slow, flavorful layering. You don’t just cook it. You build it.

Why People Love It Today

More than ever, folks are turning to lentils and legumes for protein-rich, plant-forward meals. Moroccan lentil soup fits snugly into both vegan and meat-friendly lifestyles.

Lentils are nutritional all-stars, packed with iron, fiber, and plant-based protein. If this is your first soup recipe using lentils, pair it with a bright lentil salad with baked vegetables or hearty lentil sloppy joes to make your weeknight rotation more robust.

Plus, the recipe welcomes adaptations—whether you’re using red lentils for their delicate texture or sturdy green lentils for bite. We’ll get into that shortly.

Simple Ingredients, Big Flavor

Ingredients List

A good Moroccan lentil soup starts with pantry staples and builds from there. Here’s what you’ll need:

2 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cinnamon
Salt and fresh black pepper to taste
1½ cups green or brown lentils (preferably green for firmer texture)
1 can (15 oz) crushed tomatoes—or use fresh grated tomatoes
6 cups vegetable broth or chicken broth
1 cup chopped fresh cilantro and parsley combination
1 tablespoon lemon juice

Optional adds:

Pinch of cayenne for extra heat
1 cup chopped kale or spinach for texture variation
Use this premium stainless steel soup pot if you’re making a big batch—it distributes heat evenly and cleans up like a dream.

If you’re short on green lentils, red lentils work well too—they break down more and create a creamier texture, ideal if that’s your preference.

Timing On The Clock

A standard stovetop Moroccan lentil soup takes just about 60 minutes total, from prep to serve.

Stage	Time
Prep	15 minutes
Cooking	45 minutes
Total	1 hour

That’s already 20% faster than many North African-style soups that include lamb or chickpeas. Want it even faster? Pressure cooker options below.

Step-by-Step Instructions

In a heavy-bottomed Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté 7–10 minutes until softened.
Add garlic, cumin, turmeric, ginger, paprika, cinnamon. Stir constantly for 60 seconds until fragrant.
Stir in lentils, crushed tomatoes, and broth. Bring to a boil.
Lower heat. Simmer uncovered for 35–40 minutes, or until lentils are tender but intact.
Stir in herbs and lemon juice. Adjust seasoning to taste.
Let cool slightly. Serve warm with crusty sourdough bread from this bread maker.

Moroccan Lentil Soup Gets Even Better With These Add-Ons

Make It a Meal With Sides and Pairings

A bowl of Moroccan lentil soup by itself is satisfying, but served alongside the right partner, it becomes a feast. Try pairing it with curry chickpeas or dipping warm pita into baba ghanoush.

Feeling bold? Serve it with a wedge of Moroccan semolina bread, or warm bulgur tabbouleh on the side. For drinks, try mint tea or a cool cucumber yogurt lassi.

Craving more plant-powered meals? Dive into our Mediterranean diet recipes for a complete table.

Making it in the Pressure Cooker

Cut down cook time significantly by using a pressure cooker or Instant Pot. This soup shines in a multicooker.

Here’s how:

Sauté aromatics on Sauté mode for 5 minutes.
Add all ingredients except herbs and lemon. Lock lid.
Cook on High Pressure for 13–15 minutes; quick release when done.
Stir in chopped herbs and lemon juice after pressure release.

For a hands-free option, this electric pressure cooker is versatile and easy to clean.

You can check ingredient-specific nutrition facts on the USDA FoodData Central for healthier planning.

Extra Tips for Freezing, Reheating, and FAQs

Store Like a Pro

Moroccan lentil soup is an excellent meal prep candidate. Here’s how to keep that flavor fresh:

Let soup cool completely.
Store in a set of freezer-safe glass containers to avoid freezer burn.
Freeze up to 3 months.
Reheat on stovetop over medium heat; add a splash of broth or water if thickened.

If you’re meal-prepping for the entire week, a lot of folks divide it into single-serving mason jars. It doesn’t just look cute—it’s practical too.

FAQs

What spices are traditional in Moroccan lentil soup?
Traditional Moroccan spice blends include cumin, turmeric, paprika, cinnamon, ginger, and sometimes coriander. These bring warmth, color, and depth to the soup.

Which lentils should I use—red, green, or brown?
Green or brown lentils keep their shape and give the soup texture. Red lentils break down more, which creates a creamier consistency. Either works; it depends on your taste preference.

How do I make Moroccan lentil soup in a pressure cooker?
Sauté vegetables on Sauté mode, then add all ingredients (except lemon and herbs). Pressure cook on high for 13–15 minutes. Stir in herbs after pressure release.

Can Moroccan lentil soup be frozen and reheated?
Absolutely! Cool it completely before freezing. Store in airtight, freezer-safe containers for up to 3 months. Reheat over medium heat or use the microwave in 30-second bursts.

Conclusion

Moroccan lentil soup is more than a warming bowl—it’s a journey through spice markets, Mediterranean kitchens, and love for good food. Flavorful, functional, and flexible, this one-pot gem deserves a spot in your regular rotation. Whether you cook it on a lazy Sunday, prep it midweek in a pressure cooker, or freeze it for a rainy night, it delivers every time.

For more comforting bowls to add to your dinner table, try our homestyle lentil soup or step into something new with classic vegetarian split pea stew. Your kitchen, your rhythm—just don’t forget the spices.

Moroccan Lentil Soup Recipe: A Hearty Bowl of Comfort and Spice