If you’re looking for a cozy, flavorful, and hearty soup that warms you from the inside out, then you have to try this Moroccan Lentil Soup with Spices Recipe. I love this recipe because it balances warming spices with the earthiness of lentils, making it both comforting and satisfying. When I first tried this soup, it became an instant family favorite — it’s the kind of dish you’ll want to make again and again, especially on chilly days or when you need a simple, nourishing meal. Keep reading, and I’ll share all my tips to help you nail this soup every time.
Why You’ll Love This Recipe
- Rich and Flavorful: The blend of cinnamon, cumin, and harissa gives this soup a delicious Moroccan twist you won’t get with plain lentil soup.
- Nourishing & Filling: Packed with protein and fiber from brown lentils, it’s a meal that keeps you satisfied for hours.
- Simple Ingredients: Uses everyday pantry staples with just a few special touches, so it’s easy to pull together on a busy day.
- Versatile Serving Options: Whether you top it with creamy yogurt or fresh herbs, this soup adapts to your taste and mood.
Ingredients You’ll Need
This Moroccan lentil soup is all about balance — fresh vegetables, warming spices, and wholesome lentils all come together beautifully. When shopping, look for quality lentils and fresh herbs to really elevate the flavor. And if you can find good harissa paste, you’re in for a treat!
- Vegetable oil: This is your cooking base — neutral oil works best to let the spices shine.
- White onion: Adds sweetness and depth once softened; chopping them finely helps them melt into the soup.
- Carrots: They bring a natural sweetness and texture; peeling ensures smooth consistency.
- Plum tomato: Fresh tomato adds a subtle acidity that brightens the soup.
- Garlic: It’s essential for that aromatic base — mince it fresh for the best flavor.
- Harissa paste: A spicy North African chili paste that infuses the soup with smoky heat; you can adjust based on your spice tolerance.
- Cinnamon: One of the signature spices, providing warmth and a touch of sweetness that perfectly complements the lentils.
- Cumin: Earthy and slightly nutty, cumin rounds out the spice blend beautifully.
- Salt: Enhances all the flavors — make sure to season well but taste as you go.
- Chopped parsley: Fresh parsley adds a herbaceous lift right in the pot.
- Brown lentils: These hold their shape nicely and have a wonderful, hearty texture perfect for soup.
- Vegetable stock: Adds richness and depth; use a good-quality stock or homemade if possible.
- Water: Helps adjust the broth consistency to your liking.
- Plain Greek yogurt: Optional but highly recommended as a creamy, tangy topping that mellows the spices.
- Fresh parsley or cilantro: For garnish and a fresh pop of color and flavor at serving.
Variations
I love that this Moroccan Lentil Soup with Spices Recipe is so versatile — feel free to tweak it to fit your mood or dietary needs. Here are some ways I’ve customized it:
- Add heat: I sometimes toss in a pinch of cayenne or extra harissa paste if I’m craving more spice—it’s perfect for chilly nights.
- Make it heartier: Adding diced potatoes or sweet potatoes gives the soup even more body and makes it great for feeding a crowd.
- Go vegan: The recipe is naturally vegan if you skip or substitute the Greek yogurt with a plant-based alternative.
- Seasonal twist: Swap in fresh seasonal veggies like zucchini or butternut squash for variety during the year.
How to Make Moroccan Lentil Soup with Spices Recipe
Step 1: Sauté Your Veggies and Aromatics
Start by heating your soup pot over medium-high heat and add the vegetable oil. Once shimmering, toss in the chopped onion, carrots, plum tomato, and minced garlic. Cook these for about 3 to 4 minutes until they’re soft and fragrant—not browned. This step builds the base flavor, so don’t rush it; gentle cooking brings out their natural sweetness and sets the stage for the spices.
Step 2: Layer in the Spices
Next, stir in the harissa paste, cinnamon, cumin, salt, and the chopped parsley. Cook everything together for another minute or two to toast the spices lightly—this step is a little trick I discovered that brightens the flavors and intensifies the aroma. Be careful not to let the garlic burn here.
Step 3: Add Lentils, Stock, and Simmer
Pour in your brown lentils, vegetable stock, and water, and bring the mixture to a rolling boil. Once it’s boiling, reduce the heat to low, cover with a lid, and let it gently simmer for about 40 minutes. This slow simmering softens the lentils perfectly without turning them mushy. I usually check around 35 minutes to see if the texture is where I like it, but remember, slower is better here. Towards the end, season with additional salt and pepper to taste.
Step 4: Finish and Serve
When the soup is ready, ladle it into bowls and optionally add a generous dollop of plain Greek yogurt and a sprinkle of fresh parsley or cilantro on top. The cool, creamy yogurt is my favorite finishing touch because it balances the spices beautifully and gives each spoonful a silky texture.
Pro Tips for Making Moroccan Lentil Soup with Spices Recipe
- Toast Your Spices: Lightly cooking your spices in oil before adding liquids really wakes up their flavors—it’s a game-changer.
- Don’t Overcook the Lentils: Check your soup slightly before the 40-minute mark to avoid mushiness; brown lentils hold up well but can get too soft if left too long.
- Adjust Harissa to Your Heat Level: Start with less if you’re unsure—you can always add more after simmering.
- Balance Salt and Acidity: Adding a bit of fresh tomato and seasoning carefully ensures your soup isn’t too flat or too salty.
How to Serve Moroccan Lentil Soup with Spices Recipe
Garnishes
I always top my bowls with a spoonful of plain Greek yogurt and a sprinkle of fresh parsley or cilantro. The creamy yogurt cools down the spice and adds richness, while fresh herbs bring a burst of color and brightness that makes each bowl feel special. Sometimes, I add a drizzle of good olive oil or a pinch of smoked paprika for an extra layer of flavor.
Side Dishes
This Moroccan lentil soup pairs beautifully with warm crusty bread or a side of fluffy couscous. My family often enjoys it with a crisp green salad or roasted vegetables on the side to keep things light but satisfying. For a heartier meal, a dollop of labneh or hummus alongside works perfectly too.
Creative Ways to Present
For special occasions, I like to serve this soup in small, charming bowls with a swirl of yogurt artfully done on top, sprinkled with chopped pistachios and a tiny sprig of mint. Placing small flatbreads or pita fingers on the side adds a Moroccan vibe. It’s simple yet elegant and makes guests feel like they’re indulging in something truly special.
Make Ahead and Storage
Storing Leftovers
I store leftover Moroccan lentil soup in airtight containers in the fridge for up to 4 days. The flavors meld beautifully overnight, and it often tastes even better the next day. Just make sure to cool it to room temperature before refrigerating to keep safety and texture in check.
Freezing
This soup freezes really well, which is perfect for meal prepping. I portion it into freezer-safe containers and freeze for up to 3 months. When you want some comfort food on a busy night, just thaw overnight in the fridge and reheat gently.
Reheating
Reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. Adding a splash of water or stock while reheating can help loosen the soup if it’s thickened. Avoid boiling once reheated to maintain the delicate flavor and texture.
FAQs
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Can I use red lentils instead of brown lentils in this Moroccan Lentil Soup with Spices Recipe?
Yes, you can swap red lentils for brown, but keep in mind red lentils cook faster and tend to break down, resulting in a creamier texture rather than the slightly firm lentils you get with brown. Adjust the simmering time to about 20-25 minutes if using red lentils to avoid overcooking.
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What if I don’t have harissa paste?
If you don’t have harissa paste, you can substitute it with a combination of chili powder and smoked paprika for heat and smokiness. Start with 1 teaspoon chili powder plus 1/2 teaspoon smoked paprika and adjust to taste. You could also use a dash of hot sauce if needed, but the flavor won’t be as authentic.
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Is this soup gluten-free?
Absolutely! This Moroccan Lentil Soup with Spices Recipe is naturally gluten-free as long as your vegetable stock is certified gluten-free. Lentils and fresh vegetables are safe for gluten-sensitive diets.
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Can I make this soup in a slow cooker?
Yes! You can brown the vegetables and spices in a pan first, then transfer everything to a slow cooker with the lentils, stock, and water. Cook on low for 6-8 hours or high for 3-4 hours until lentils are tender. Just skip the yogurt topping if you want; add fresh herbs before serving.
Final Thoughts
This Moroccan Lentil Soup with Spices Recipe holds a special place in my kitchen because it’s simple, packed with nourishing ingredients, and layered with those magical Moroccan spices that make every bowl feel like a hug. Whether you’re new to cooking lentil soups or a seasoned pro, this recipe is approachable and incredibly satisfying. If you haven’t tried it yet, grab your pot and give it a go — I’m confident it’ll become one of your go-to comfort foods too!
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Moroccan Lentil Soup with Spices Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Description
This Moroccan Lentil Soup is a hearty and flavorful dish featuring tender brown lentils simmered with aromatic spices like cinnamon, cumin, and harissa paste. Enhanced with fresh vegetables and a touch of Greek yogurt, this comforting soup is perfect for a nourishing meal that’s both satisfying and wholesome.
Ingredients
Soup Base
- 1 tablespoon vegetable oil
- 1/2 white onion, chopped
- 3 carrots, peeled and chopped
- 1 plum tomato, chopped
- 2 cloves garlic, minced
Spices and Herbs
- 2 teaspoons harissa paste
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon chopped parsley
Main Ingredients
- 1 cup brown lentils
- 3 1/2 cups vegetable stock
- 1 cup water
Toppings
- 1/4 cup plain Greek yogurt (optional)
- 1 tablespoon fresh parsley or cilantro, chopped
Instructions
- Prepare the vegetables: Heat a large soup pot over medium-high heat. Add the vegetable oil, then add the chopped onion, carrots, plum tomato, and minced garlic. Cook these for 3-4 minutes, stirring occasionally, until the mixture is fragrant and the vegetables start to soften.
- Add spices: Stir in the harissa paste, cinnamon, cumin, salt, and chopped parsley. Cook for another 1-2 minutes to allow the spices to release their aromas and blend well with the vegetables.
- Cook the lentils: Add the brown lentils, vegetable stock, and water to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 40 minutes, or until the lentils are tender and the soup has thickened.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and optionally top each serving with a tablespoon of plain Greek yogurt and a sprinkle of fresh parsley or cilantro for added creaminess and freshness.
Notes
- For a spicier soup, add more harissa paste according to your taste preference.
- If you prefer a smoother texture, use an immersion blender to partially blend the soup before serving.
- This soup freezes well and can be stored for up to 3 months in an airtight container.
- Use vegetable stock or broth for a vegetarian version; chicken stock can be used if not vegetarian.
- Adjust the amount of water or stock to achieve your desired soup thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 8 g
- Sodium: 1930 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 22 g
- Protein: 19 g
- Cholesterol: 1 mg
