Moroccan Lentil Soup
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!
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.
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.
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.
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!
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!
PrintEasy Moroccan Lentil Soup
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
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
- 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
- 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.
- Add the garlic, coriander, tuermeric, and cumin and continue to cook for 2 minutes until fragrant.
- Add the lentils and vegetable broth and simmer for 20-25 minutes until the lentils are soft.
- Add salt and pepper to taste.
Instant Pot/Pressure Cooker Directions
- Set the pot to “saute” and add the olive oil, onion, and carrots. Cook for 5 minutes, stirring frequently.
- Add the garlic, coriander, tuermeric, and cumin and continue to cook for 2 minutes until fragrant.
- Add the lentils and vegetable broth and cook on manual for 18 minutes.
- Quick release the pressure and remove the lid once the pot has depressurized.
- 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.
I love lentils! I very very rarely follow a recipe. Instead, I look at them as inspiration, to get some ideas and then do my own thing.
Yum! This looks delicious. If I’m baking I will follow the recipe as closely as possible, if it’s cooking I will usually stray and adjust it to my preference.
Baking tends to be much less forgiving! I think that’s why I’m not much of a baker 😉
I rarely follow a recipe…I use it as more of a starting point. I be the turmeric made this dish extra tasty!
Yes! I bought turmeric for channa masala but now I’m trying to find more dishes to add it to. Such a great flavor!
Lentils and split pea soup are my favorite. I tend to follow a recipe closely but will make small changes and updates like spices or something.
I love lentils. Like, really, love! But sadly my tummy doesn’t like them so much, and what’s even more sad is that the hubby doesn’t love them so much either. Waaaahhhhh
I tend to go off recipe to save money or just use things up, but the results aren’t always so great. My husband is big on correct ingredients so I’m trying to cook “right”. 😉
Haha Alex is the same way, so I usually just don’t use any recipes so he can’t correct me 😉
we are home bound today due to icy road so this soup or any soup would be perfect right now.
Hot stew sounds great on a cold and gross day like this! I usually stick to the recipe if it’s an area I’m really unfamiliar with, but if it’s ingredients I work with regularly I’ll improvise.
Sounds delicious! I love lentil soups/stews it’s always so filling and perfect for a cold winter day. Thank you for sharing!
This looks lovely Liz. I have a Moroccan tagine recipe that I love to make, those warm spices are gorgeous.