This Moroccan spiced lentil soup is a deliciously flavorful soup with just the right amount of spice! It’s perfect on a chilly day served with a slice of naan!

moroccan soup
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This Moroccan Lentil Soup comes together in just 30 minutes and the spices give this recipe tons of flavor. If you’re not familiar with Moroccan cuisine, this recipe is a great place to start.

What are some common Moroccan spices?

Moroccan food often contains spices like ginger, cumin, turmeric, paprika, coriander, saffron, fennel, and plenty of others! Some of these, you might already have in your pantry! The turmeric in this recipe is what gives the soup a yellowish hue.

moroccan soup

Different Types of Lentils

There are quite a few types of lentils, and they’re not necessarily interchangeable.

  • Brown or green lentils are very similar, and that’s the type of lentil we’ll use for this recipe. They maintain their shape when cooked, but get soft with just enough “bite.”
  • Red lentils become very soft and breakdown when cooked. These can be great for pureed soups because they can thicken the broth, but they’re too soft for this recipe.
  • French lentils are sometimes called lentils de puy. These small, black lentils keep their shape well, and they’re great tossed on salads or in wraps. These are great for meal prepping because they won’t get mushy after being cooked.
a bowl of cooked lentils

Buying Fresh Lentils

Be sure your lentils aren’t too old. Although lentils don’t “go bad” like a lot of other ingredients, if your lentils are old, they won’t soften properly. They still last a long time, but unfortunately, sometimes the lentils you buy at the grocery store have already been sitting on the shelf for a month. I try to get them in the bulk bins because they tend to be fresher!

Is Moroccan lentil soup gluten-free?

Yes! Since lentils are naturally gluten-free, this recipe is both gluten-free and vegan. Be sure to double-check your spice brands and broth to prevent any cross-contamination.

instant pot vegetables

How to make Instant Pot Moroccan lentil soup

You can make this recipe in an Instant Pot or pressure cooker if you want to speed up the cooking process. You’ll saute the onion, carrot, garlic, and spices in olive oil, then add the lentils and broth and cook on Manual for 18 minutes until the lentils are soft. It couldn’t be easier!

moroccan soup

More Easy Lentil Recipes

Looking for more easy lentil recipes? Try these simple spiced lentils! Or switch things up and try these vegan lentil tacos. For a lower carb option, try my Lentil Lettuce Wraps!

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moroccan soup

Easy Moroccan Lentil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 33 reviews
  • Author: Liz Thomson
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Vegan
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Description

This Moroccan spiced lentil soup is a deliciously flavorful soup with just the right amount of spice! It’s perfect on a chilly day served with a slice of naan!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 large carrots, chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 3/4 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • 1 cup dried brown or green lentils, rinsed
  • 6 cups vegetable broth
  • Dash of black pepper
  • Salt to taste

Instructions

Stovetop Directions

  1. Add the olive oil, onion, and carrots all to a large pot and cook over medium heat for 5 minutes until the vegetables begin to soften.
  2. Add the garlic, coriander, tuermeric, and cumin and continue to cook for 2 minutes until fragrant.
  3. Add the lentils and vegetable broth and simmer for 20-25 minutes until the lentils are soft.
  4. Add salt and pepper to taste.

Instant Pot/Pressure Cooker Directions

  1. Set the pot to “saute” and add the olive oil, onion, and carrots. Cook for 5 minutes, stirring frequently.
  2. Add the garlic, coriander, tuermeric, and cumin and continue to cook for 2 minutes until fragrant.
  3. Add the lentils and vegetable broth and cook on manual for 18 minutes.
  4. Quick release the pressure and remove the lid once the pot has depressurized.
  5. Add salt and pepper to taste.

Notes

You can use brown or green lentils in this recipe. Do not substitue red lentils, which break down while cooking.