There’s something deeply soul-warming about a pot of Moroccan Lentil Soup simmering away on the stove. The aroma of cumin, turmeric, and cinnamon fills the kitchen, promising a meal that’s as nourishing as it is flavorful. Each spoonful is rich with tender lentils, earthy vegetables, and a creamy finish of almond or coconut milk that ties it all together.
Whether you’re looking for a plant-based dinner or an immune-boosting comfort dish, this soup delivers cozy, North African-inspired satisfaction in every bite.
Table of Contents
Why you’ll love this Moroccan Lentil Soup
This recipe captures everything you love about Moroccan cooking: warmth, balance, and deep flavor.
- Packed with protein and fiber from two types of lentils
- Vegan, gluten-free, and full of plant-based goodness
- Layers of bold spices without overwhelming heat
- Comforting, creamy texture with zero dairy
- Freezer-friendly and perfect for meal prep
- A one-pot recipe that feeds body and soul
I first fell in love with Moroccan soups during my travels through Texas markets that featured North African stalls. The smell of simmering turmeric and cumin reminded me of how comfort food transcends borders. After mastering versions like my Hearty Minestrone Soup, this Moroccan-inspired version became a staple—bright, spiced, and beautifully balanced.
Ingredients you’ll need
You’ll need simple, wholesome ingredients that come together to create complex flavor.
Main Ingredients
- 1 tablespoon avocado oil – light, clean base for sautéing
- 1 cup chopped onion – sweet and savory backbone
- 1 cup chopped celery – adds texture and depth
- 1 cup chopped carrot – color and mild sweetness
- 1 cup chopped white fingerling potato – creamy body
- 2 garlic cloves, minced – aromatic lift
- 1 teaspoon sea salt (+ more to taste) – balances flavors
- 1 teaspoon black pepper – subtle spice
- 2 teaspoons turmeric – golden color and warmth
- 2 teaspoons ground cumin – signature Moroccan earthiness
- 2 teaspoons ground ginger – fragrant and slightly peppery
- 2 teaspoons smoked paprika – smoky undertone
- 1 teaspoon ground cinnamon – touch of sweetness
- 1 cup green or brown lentils – hearty texture
- 1 cup red lentils – for creaminess and body
- 4 cups vegetable broth – rich, flavorful base
- 2 cups water – helps lentils cook evenly
- ¼ cup tomato paste – deep umami layer
- 1 cup almond milk (or coconut milk) – creamy richness
- 1 tablespoon lemon juice – bright finishing note
- 2–3 cups spinach – fresh and nutritious addition
Optional Add-ons or Substitutes
- Add a pinch of cayenne for heat.
- Use sweet potatoes instead of fingerling for natural sweetness.
- Stir in chickpeas for extra protein.
- Replace spinach with kale or Swiss chard.
- Add chopped parsley or cilantro for an herby twist.
Step-by-step instructions
This soup is as easy as it is satisfying. The magic happens in layering the spices at just the right time.
- Sauté the aromatics: In a large pot, heat avocado oil over medium heat. Add onion, celery, carrot, and potato. Cook for 5–6 minutes until softened.
- Add the garlic and spices: Stir in garlic, salt, pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Sauté for 1–2 minutes until fragrant (this blooms the spices for depth).
- Add lentils and liquids: Add both types of lentils, vegetable broth, water, and tomato paste. Stir to combine.
- Simmer: Bring to a gentle boil, then reduce heat and cover. Simmer for 25–30 minutes until lentils are tender.
- Add milk and spinach: Stir in almond or coconut milk, spinach, and lemon juice. Simmer for 5 minutes until greens are wilted.
- Adjust and serve: Taste and adjust salt, pepper, or lemon juice as needed. Serve hot with fresh herbs and flatbread.
Quick reminders:
- Stir occasionally to prevent lentils from sticking.
- Red lentils dissolve into creaminess while green lentils hold texture.
- Don’t rush the simmer—the flavor develops beautifully over time.
- A squeeze of lemon before serving brightens every bowl.
This layering of textures and flavors is the same reason I love making my Panera’s Squash Soup: both transform humble vegetables into something deeply comforting.
Expert tips for success
- Use both red and green lentils for the perfect texture balance.
- Toast your spices briefly in oil before adding liquids.
- For thicker soup, simmer uncovered for the last 10 minutes.
- If you prefer it smooth, blend half the batch with an immersion blender.
- Add lemon juice at the end to preserve brightness.
- Let the soup rest 10 minutes before serving—it thickens and deepens in flavor.
Pair this bowl with a crisp salad or flaky pastry like my Moroccan-Spiced Chicken Briouats for a complete Moroccan-inspired meal.
Serving suggestions
This soup is hearty enough to be a full meal, but it also pairs beautifully with sides.
- Serve with warm pita or crusty bread.
- Top with a dollop of Greek yogurt or dairy-free coconut cream.
- Add a sprinkle of chopped parsley or cilantro for color.
- Pair with rice or quinoa for added protein.
- Enjoy alongside roasted vegetables or a light cucumber salad.
It’s one of those soups that feels like a hug—comforting, flavorful, and nourishing from the first bite to the last.
Storing and reheating
This recipe makes generous portions, and the leftovers taste even better.
How to store it
- Refrigerate in an airtight container for up to 5 days.
- Freeze up to 3 months; let cool completely before freezing.
- Reheat directly from frozen or thaw overnight in the fridge.
How to reheat it
- Warm gently on the stovetop, adding a splash of water or broth to loosen.
- Microwave individual portions in short bursts, stirring between intervals.
- Avoid boiling—gentle heat keeps the lentils creamy.
It’s the perfect make-ahead meal that only improves with time.
Nutrition information (per serving)
Serving: 1.5 cups | Calories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1195mg | Potassium: 718mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4564IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg
Frequently asked questions
Can I use canned lentils instead of dry?
Yes, but reduce cooking time to 10–15 minutes since canned lentils are already cooked. Drain and rinse them before adding.
Can I make this soup in a slow cooker?
Absolutely. Add all ingredients except milk, spinach, and lemon juice to the slow cooker and cook on low for 6–7 hours. Stir in the final ingredients before serving.
How can I make it creamier?
Use coconut milk instead of almond milk or blend part of the soup for a silkier consistency.
Final thoughts
This Moroccan Lentil Soup is more than just a meal—it’s comfort in a bowl. The way the lentils melt into the spiced broth and the spinach wilts into silky ribbons reminds you that food can be both humble and powerful.
I love serving this when I need something grounding, like the feeling of home-cooked nourishment after a long day. It’s earthy, balanced, and full of goodness.
- Build layers of flavor—don’t skip the spice bloom.
- Let it simmer low and slow for depth.
- Enjoy it hot, with lemon squeezed over the top, and taste how simple ingredients can feel luxurious.
Moroccan Lentil Soup
Ingredients
Equipment
Method
- Heat avocado oil in a large pot over medium heat. Add chopped onion, celery, carrot, and potato, and sauté for 5–6 minutes until softened.
- Add minced garlic, salt, pepper, turmeric, cumin, ground ginger, smoked paprika, and cinnamon. Sauté for another 1–2 minutes until the spices are fragrant.
- Stir in green (or brown) lentils and red lentils, then pour in vegetable broth, water, and tomato paste. Stir to combine.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 25–30 minutes until the lentils and vegetables are tender.
- Stir in almond (or coconut) milk, spinach, and lemon juice. Simmer for 5 minutes until spinach is wilted and soup is creamy.
- Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Serve hot with fresh herbs or flatbread.
Nutrition
Notes
- This recipe is vegan and dairy‑free.
