You know what? I’ve been making soups for years now, and this one right here is something special. It all started when I wanted something warm and filling but not heavy, you know? Something that would actually make me feel good after eating it. This Moroccan lentil soup hits all those marks and then some. What I love about this recipe is how the spices come together. We’re talking turmeric, cumin, ginger, and a hint of cinnamon that just wraps around you like a cozy blanket. The lentils break down perfectly and create this rich, almost creamy texture without any cream at all. And let me tell you, when those fingerling potatoes get tender and start soaking up all that flavor? Pure magic. I make this soup at least twice a month now. Sometimes I’ll throw in whatever veggies I have sitting in my fridge, and it always works out. The best part? It tastes even better the next day. Trust me on this one, you’ll want to make a big batch because you’re gonna be reaching for leftovers. Whether you’re looking for 13 bean soup recipe ideas, 16 bean soup recipe variations, or just trying to add more bean dishes and bean recipes dinner options to your rotation, this one covers it all. It’s one of those beans recipe healthy meals that actually fills you up and makes you feel nourished, not weighed down. Plus, it fits right into the 3 bean salad recipe healthy category if you’re watching what you eat but still want flavor.
Table of Contents
- 1) Key Takeaways
- 2) Easy Moroccan Lentil Soup Recipe
- 3) Ingredients for Moroccan Lentil Soup
- 4) How to Make Moroccan Lentil Soup
- 5) Tips for Making Moroccan Lentil Soup
- 6) Making Moroccan Lentil Soup Ahead of Time
- 7) Storing Leftover Moroccan Lentil Soup
- 8) Try these Soup recipes next!
- 9) Moroccan Lentil Soup
- 10) Nutrition
1) Key Takeaways
- What makes Moroccan lentil soup different from regular lentil soup?
- Can you use just one type of lentil instead of mixing two?
- What are the best spices for authentic Moroccan flavor?
- How do you prevent lentil soup from becoming too thick?
2) Easy Moroccan Lentil Soup Recipe
Let me tell you about this vegetarian soup recipes gem that’s been sitting in my recipe box for years. When I first tried making Moroccan lentil soup, I was skeptical. I mean, how different could it really be from regular lentil soup, right? Turns out, pretty darn different. The warming spices like turmeric and cumin transform everything. This isn’t just another bean soup you throw together on a Tuesday night (though you absolutely could). It’s got layers of flavor that make people ask for seconds.
What I love most about this recipe is how forgiving it is. You can’t really mess it up. The lentils cook down into this creamy, rich base without any dairy at all. The red lentils practically dissolve, giving you that thick, hearty texture, while the brown lentils hold their shape and give you something to bite into. It’s like getting two soups in one pot. My kids call it “the warm hug soup” because of how comforting it is on cold days.
Here’s the thing about vegetarian soup recipes like this one. They fill you up without making you feel heavy afterward. I can eat a big bowl for lunch and still have energy to tackle the rest of my day. No food coma here. The combination of protein from the lentils, fiber from all those veggies, and the gentle spices that help with digestion? It’s pretty much perfect. I’ve made this for potlucks, meal prep Sundays, and quick weeknight dinners. It works every single time.
The best part? You probably have most of these ingredients already. I keep lentils, canned tomato paste, and these spices stocked in my pantry year round. When I need something quick but still impressive, this is what I reach for. It takes about 50 minutes start to finish, but most of that is just simmering time where you’re free to do other things. Scroll through your phone, fold some laundry, whatever. The soup does its thing on the stove.
3) Ingredients for Moroccan Lentil Soup
Avocado Oil I started using avocado oil a few years back and haven’t looked back. It’s got a higher smoke point than olive oil, which means you can sauté your veggies at a slightly higher temp without any weird burnt taste. That said, if you’ve only got olive oil or even vegetable oil in your pantry, go ahead and use that. This isn’t the time to make a special trip to the store. The soup will still turn out great.
Onion, Celery, and Carrot These three are like the foundation of every good soup. I chop mine pretty roughly because they’re all going to soften up anyway. No need to get fancy with your knife skills here. The onion brings sweetness, the celery adds that subtle vegetal note, and the carrots? They give you a little natural sugar that balances out all the earthy spices. Sometimes I throw in an extra carrot just because I like the color it adds.
White Fingerling Potatoes Okay, so fingerling potatoes are adorable and they hold their shape really well in soup. But I won’t judge you if you use regular Yukon golds or even red potatoes. Just cube them up into bite-sized pieces. They soak up all that spiced broth like little flavor sponges. I’ve tried making this without potatoes before and the soup just felt… incomplete. Trust me on this one.
Garlic Fresh garlic is where it’s at. I use two cloves but honestly, if you’re a garlic lover like me, throw in three or even four. Minced garlic from a jar works in a pinch, but there’s something about fresh that just hits different. When that garlic hits the hot oil with all those veggies? Your kitchen smells like a fancy restaurant.
Sea Salt and Black Pepper Don’t skimp on the salt here. Lentils need a good amount of seasoning or they’ll taste flat. I start with a teaspoon but I’m always adding more at the end. Taste as you go. That’s my number one rule for any soup. The black pepper adds a little heat that plays nicely with the other spices.
Turmeric, Cumin, Ginger, Smoked Paprika, and Cinnamon This is where the magic happens. These five spices are what make this soup Moroccan instead of just… soup. The turmeric gives you that gorgeous golden color and is great for reducing inflammation. Cumin brings earthiness. Ginger adds warmth without being spicy. Smoked paprika gives you depth, and cinnamon? Just a little bit adds this subtle sweetness that ties everything together. It’s like a secret weapon.
Green or Brown Lentils These are your sturdy lentils. They keep their shape and give you something to chew. I usually grab whatever’s at the store, but green lentils are my personal favorite. They’ve got a slightly peppery taste that I really like. If you’re wondering about this being similar to a 13 bean soup recipe or 16 bean soup recipe, think simpler. Just lentils here, but they’re doing all the heavy lifting.
Red Lentils Now these little guys are different. They cook fast and they break down completely. That’s exactly what you want. They thicken the soup naturally without any flour or cream. It’s like getting a creamy soup without the calories. Red lentils are also packed with iron and protein, making this one of those bean dishes that actually keeps you full for hours.
Vegetable Broth and Water I use a mix of both because straight broth can sometimes be too salty. A good quality veggie broth makes a difference. I like the low sodium ones so I can control the salt level myself. If you’re in a bind and only have water, you can still make this work. Just bump up the spices a bit and add extra salt. It won’t be quite as rich but it’ll still be good.
Tomato Paste This little concentrated tube of goodness adds umami and a touch of acidity that brightens everything up. Don’t use tomato sauce by accident. You want the paste. It’s thicker and more concentrated. I buy mine in a tube so I can squeeze out exactly what I need and not waste a whole can.
Almond Milk Adding this at the end gives the soup a creamy finish without any dairy. You can use coconut milk if you want something richer, or even oat milk works great. Regular milk is fine too if you’re not avoiding dairy. This step takes the soup from good to “wait, can I have the recipe?” good. When people ask me for bean recipes dinner ideas that feel special, this is what I tell them about.
Lemon Juice Fresh lemon juice at the end is like turning up the volume on all the flavors. It brightens everything and cuts through the richness. Please use fresh lemon, not the stuff in the plastic bottle. It makes a real difference. Just one tablespoon transforms the whole pot.
Spinach I throw this in right at the end so it wilts into the soup. You can use kale if you prefer, or even chard. Sometimes I forget to buy greens and the soup is still delicious without them, but they add nutrients and a pop of color. Plus it makes me feel like I’m eating something extra healthy, which I am. This is definitely up there with the best beans recipe healthy options.
4) How to Make Moroccan Lentil Soup
Step 1 Get your biggest pot out, the one you use for making chili or big batches of pasta. Heat up that tablespoon of oil over medium heat. Once it’s shimmering (that’s how you know it’s ready), toss in your chopped onions, celery, carrots, potatoes, and minced garlic. Let them hang out in there for about 5 minutes. You want everything to start softening up and the onions should look translucent. Don’t rush this part. Building flavor takes a minute.
Step 2 Time to add your spices. Sprinkle in the salt, pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Stir everything around for about 2 minutes. You’re toasting the spices here, which wakes up all their flavors. Your kitchen is going to smell incredible at this point. Like, your neighbors might text you asking what you’re cooking kind of incredible.
Step 3 Add both kinds of lentils to the pot. Give them a quick stir and let them toast for a minute or two. This isn’t a necessary step but I swear it makes a difference in the final flavor. The lentils get a little nutty tasting when you do this. It’s a small thing that makes the soup taste more complex.
Step 4 Pour in your vegetable broth and water. Squeeze in that tomato paste and stir it all together until the paste dissolves completely. You don’t want any clumps of tomato paste floating around. Bring the whole thing to a boil. Once it’s bubbling, slap a lid on that pot and turn the heat down to low. You want a gentle simmer, not a rolling boil. Set a timer for 30 minutes and go do something else.
Step 5 When your timer goes off, the lentils should be tender and the soup should look thick and hearty. Turn off the heat. Now pour in that almond milk, add the lemon juice, and throw in your spinach. Stir it all together. The spinach will wilt down in like 30 seconds. It’s pretty satisfying to watch, honestly. The soup transforms from this hearty stew into something that looks restaurant quality.
Step 6 Taste it now. This is where you adjust everything. Need more salt? Add it. Want more lemon? Go for it. Like things spicy? Throw in some red pepper flakes. This is your soup now. Make it how you like it. I usually add a bit more black pepper at this stage because I love pepper. Some people add a drizzle of olive oil on top before serving. Do what feels right.
Step 7 Ladle that beautiful soup into bowls. I like to top mine with a dollop of coconut yogurt, some fresh parsley or cilantro, thinly sliced jalapeños if I’m feeling spicy, and maybe some chopped red onion. The toppings aren’t required but they make it feel special. They add different textures and temperatures that make each spoonful more interesting. This is comfort food that doesn’t feel boring.
5) Tips for Making Moroccan Lentil Soup
Don’t rinse your lentils unless the package specifically tells you to. I used to rinse everything out of habit, but lentils don’t need it. You’re just washing away some of the starches that help thicken the soup naturally. Just pick through them quickly to make sure there aren’t any little stones or debris. I’ve found exactly two tiny stones in all my years of cooking lentils, but it’s still worth the 30 second check.
If your soup gets too thick (and it might, especially the next day), just add more broth or water when you reheat it. Lentils absorb liquid like crazy as they sit. I always make mine a bit thinner than I want it because I know it’ll thicken up overnight. You can always add liquid but you can’t take it away. Start with less and work your way up.
Toast those spices. I mentioned this in the steps but it’s worth repeating. When you add your spices to the hot pot with the veggies, let them cook for a couple minutes before adding the liquid. This step releases the essential oils in the spices and makes everything taste more vibrant. It’s the difference between good soup and great soup.
Use good vegetable broth. I’m not saying you need to buy the fancy organic stuff in the glass jar, but grab something that actually tastes good on its own. I’ve learned this the hard way. Cheap broth makes cheap tasting soup. You don’t need to spend a fortune, just avoid the absolute bottom shelf options. Your soup will thank you.
Chop your vegetables into similar sized pieces. This isn’t about being fancy, it’s about even cooking. If your carrots are huge chunks and your celery is tiny, they’ll cook at different rates. You want everything to be tender at the same time. I aim for about half inch pieces for everything. It doesn’t have to be perfect, just relatively consistent.
Let the soup rest for 10 minutes before serving if you can wait that long. I know it smells amazing and you want to dive right in, but letting it sit off the heat for a few minutes lets all the flavors meld together. It also prevents you from burning your tongue, which I’ve done more times than I care to admit. Patience pays off here. If you’re making this as one of your bean recipes dinner options for the week, this resting time is when all the magic really comes together.
6) Making Moroccan Lentil Soup Ahead of Time
This soup was basically made for meal prep. I make a big batch every couple of weeks and portion it out for easy lunches. It keeps beautifully in the fridge for up to 5 days. Some people say it tastes even better on day two or three. The flavors have time to really get to know each other. I’m not saying the fresh batch isn’t good, but there’s something about leftover lentil soup that hits different.
If you’re planning to make this ahead, I’d suggest holding back on adding the spinach until you’re ready to serve. Leafy greens can get a bit mushy if they sit in the soup for days. Just reheat your portion, throw in a handful of fresh spinach, and let it wilt in. Takes 30 seconds and you get that fresh green pop every time. Same goes for the toppings. Add them fresh each time for the best texture.
For the almond milk and lemon juice, you can add them right away or save them for when you reheat. I usually add them during the initial cooking because I’m lazy and don’t want extra steps later. But if you’re worried about the soup separating or looking weird, you can definitely hold off and add a splash of fresh almond milk when you reheat. Either way works fine.
Here’s a pro tip I learned from making this so many times. Store your soup in portion sized containers. I use these glass containers that hold about 2 cups each. That way I can grab exactly what I need without having to thaw or heat up the whole batch. It’s especially handy if you’re cooking for one or two people. No waste, no fuss.
Label your containers with the date. I know this seems obvious but I can’t tell you how many times I’ve found mystery soup in the back of my fridge. This soup keeps for about 5 days refrigerated, so mark it and use it up. Your future self will appreciate knowing exactly when you made it. If you’re really organized, you can even write the reheating instructions on the lid with a dry erase marker.
7) Storing Leftover Moroccan Lentil Soup
Refrigerating this soup is simple. Let it cool down to room temperature first. Don’t put hot soup straight into the fridge because it’ll raise the temperature inside and potentially mess with your other food. I usually let mine sit on the counter for about 30 minutes after cooking. Once it’s cooled, transfer it to airtight containers. Glass is my preference because it doesn’t hold onto smells or stains like plastic sometimes does.
This soup freezes like a dream. I freeze individual portions in freezer safe containers or even in freezer bags. If you’re using bags, lay them flat in the freezer so they stack nicely and take up less space. They’ll thaw faster this way too. Frozen lentil soup is good for about 3 months. I’ve eaten it after 4 months and it was still fine, but the texture starts to change a bit after that.
When you’re ready to eat it, you’ve got options. Thaw it overnight in the fridge if you’re organized and thinking ahead. If you’re like me and forget until lunchtime, you can reheat it straight from frozen. Just put it in a pot over medium low heat and stir occasionally as it thaws and heats up. Add a splash of water or broth because it’ll be thicker than you remember. Microwave works too but I prefer the stovetop because you have more control.
The texture might change slightly after freezing. The potatoes sometimes get a little softer and the lentils can be a bit mushier. It doesn’t bother me at all, but if you’re particular about texture, you might want to slightly undercook the soup before freezing. That way when you reheat it, everything finishes cooking and you get that perfect texture. I’ve done this before when I know I’m making a batch specifically for the freezer.
One last thing about storage. Don’t store the soup with the toppings already mixed in. Keep your coconut yogurt, fresh herbs, jalapeños, and red onions separate. Add them fresh when you’re ready to eat. This keeps everything tasting bright and fresh instead of soggy and sad. I keep little containers of toppings in the fridge so I can grab and go. Makes reheating leftovers feel like making a fresh meal. When you’re trying to work more 3 bean salad recipe healthy options or other nutritious meals into your week, having good systems for storage and reheating makes all the difference in actually eating what you prep.
8) Try these Soup recipes next!
9) Moroccan Lentil Soup
Moroccan Lentil Soup (Vegetarian Soup Recipes)
Ingredients
- 1 tablespoon avocado oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped white fingerling potato
- 2 garlic cloves, minced
- 1 teaspoon sea salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 cup green or brown lentils
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- 1/4 cup tomato paste
- 1 cup almond milk (or coconut milk)
- 1 tablespoon lemon juice
- 2 to 3 cups spinach
Instructions
- Heat the oil in a large stockpot or Dutch oven over medium heat. Toss in your onions, celery, carrot, potato, and garlic. Let them sauté for about 5 minutes until everything starts to soften up a bit. You’ll smell it getting good.
- Sprinkle in your salt, pepper, and all those beautiful spices (turmeric, cumin, ginger, paprika, and cinnamon). Stir it around for about 2 minutes. Your kitchen is going to smell amazing at this point.
- Add both types of lentils to the pot and give them a quick sauté for 1 to 2 minutes. Just enough to toast them a little.
- Pour in the vegetable broth, water, and tomato paste. Stir everything together until that tomato paste dissolves completely. Bring the whole thing to a boil, then pop a lid on and turn the heat down to a simmer. Let it bubble away for 30 minutes.
- When the timer goes off, take the pot off the heat and stir in your almond milk, lemon juice, and spinach. Keep stirring until that spinach wilts down into the soup.
- Serve it up hot! I like to top mine with a dollop of coconut yogurt, some fresh parsley, a few jalapeño slices if I’m feeling spicy, and a crack of black pepper. It’s the perfect combo of creamy, fresh, and just a little kick.
10) Nutrition
Serving Size: 1.5 cups, Calories: 204, Sugar: 6 g, Sodium: 1195 mg, Fat: 4 g, Saturated Fat: 1 g, Carbohydrates: 34 g, Fiber: 12 g, Protein: 10 g, Cholesterol: 0 mg
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