This easy Moroccan Lentil Soup recipe is packed with vegetables, lentils, and chickpeas. It's flavorful, healthy, and naturally vegetarian.
Looking for more soup recipes? Try this Clam Chowder, Lasagna Soup, Creamy Tomato Basil Soup, and Creamy Tortellini Soup!
Why I love this recipe:
- Flavor packed – I don't often crave soup, but I could eat this Lentil Soup every single day. It's warm, comforting, and packed with flavor. We like to serve it with homemade pita bread or in a bread bowl.
- Healthy – Packed with vegetables and protein, the best lentil soup recipe will leave you energized and feeling great.
- Vegetarian – It's naturally vegetarian, and high protein. Here are all my Vegetarian recipes.
How to make Lentil Soup:
Sauté Vegetables: Add olive oil to a pot over medium heat. Once hot, sauté onion for 5 minutes. Add carrots, celery, garlic, and ginger and sauté a few more minutes.
Simmer: Add lentils, chickpeas, tomatoes, spices and vegetable broth. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 30-35 minutes, or until lentils are tender.
Thicken: Use an immersion blender to puree the soup just a little bit, to add a thick and creamy texture (or blend half of the soup in a food processor or blender). Stir in vinegar and season with salt and pepper, to taste.
Serve this traditional lentil soup recipe garnished with fresh chopped cilantro, crushed red pepper flakes then feta cheese.
Make Ahead and Freezing Instructions:
To Make Ahead: Chop the veggies in the morning to help this soup come together even quicker. Store leftovers in the fridge for up to 5 days, making it a great meal prep soup!
To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to three months. Thaw in the fridge before reheating on the stove.
Follow me for more great recipes
Recipe
Moroccan Lentil Soup
Ingredients
- 2 Tablespoons olive oil
- 2 medium yellow onions , chopped
- 4 cloves garlic , minced
- 1 teaspoon freshly grated ginger
- 2 carrots , diced, about 1 ¼ cups
- 2 ribs celery , chopped about 1 ¼ cups
- 1 cup dry lentils , brown or red
- 1 15 oz can garbanzo beans , drained
- 1 14.5 oz can petite diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- ½ teaspoon sweet paprika (or regular)
- 6 cups low-sodium vegetable broth
- 1 Tablespoon balsamic vinegar
- salt and freshly ground black pepper , to taste
Garnish:
- 6 oz feta cheese crumbles
- 1 cup fresh cilantro , chopped
- crushed red pepper flakes
- pita bread , optional, for serving with
Instructions
- Sauté veggies: Add olive oil to a pot over medium heat. Once hot, sauté onion for 5 minutes. Add carrots, celery, garlic, and ginger and sauté a few more minutes.
- Add lentils, chickpeas, tomatoes, spices and vegetable broth. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 30-35 minutes, or until lentils are tender.
- Thicken: Use an immersion blender to puree the soup just a little bit, to add a thick and creamy texture (or blend half of the soup in a food processor or blender).
- Stir in vinegar and season with salt and pepper, to taste.
- Garnish with fresh chopped cilantro, crushed red pepper flakes and feta cheese when serving. Serve with pita bread, if desired.
Notes
Macros Recipe Adaptation
1 ¼ cup carrots, 1 ¼ cup celery ribs, 6 cups bone brothPer Serving Amount
393.5 gramsMacros
284 kcal, Fat: 9g, Carbs: 32g, Protein: 21gNutrition
Follow Me
This post contains affiliate links.
Sounds good, the only thing I’ll add is tossing the spices into the saute for the last few minutes.