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, and Creamy Tortellini Soup!

This Traditional Lentil Soup recipe in a bowl and topped with feta cheese, cilantro, and served with pita bread on the side.

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.

Diced carrots, celery, garlic, and ginger being sautéed in a large pot.

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.

A red lentil soup recipe simmering in a large pot.

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.

Two images showing how to blend some easy lentil soup.

Serve this traditional lentil soup recipe garnished with fresh chopped cilantro, crushed red pepper flakes then feta cheese.

The best lentil soup recipe topped with feta cheese, cilantro, and served with pita.

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.

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Recipe

This Traditional Lentil Soup recipe in a bowl and topped with feta cheese, cilantro, and served with pita bread on the side.
Prep 10 minutes
Cook 50 minutes
Total 1 hour
Save Recipe

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:

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

Yield: about 8 cups. Serving size: 1 ⅓ cups
Make Ahead Instructions: 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!
Freezing Instructions: 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.
To make it Vegan: the lentil soup is naturally vegan, just leave off the feta cheese topping.

Nutrition

Calories: 355kcalCarbohydrates: 44gProtein: 18gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 1512mgPotassium: 756mgFiber: 15gSugar: 7gVitamin A: 4452IUVitamin C: 14mgCalcium: 239mgIron: 5mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Your recipes are my dinners every night, they are so good! What would you recommend for cooking this in a crock pot?

    1. To make this lentil soup in a crockpot, first sauté onions, garlic, ginger, carrots, and celery, then transfer to the crockpot with lentils, chickpeas, tomatoes, spices, and broth. Cook on low for 6-8 hours or high for 3-4 hours. Thicken with an immersion blender if desired, then season with balsamic vinegar, salt, and pepper. Serve garnished with cilantro, red pepper flakes, and feta cheese, alongside pita bread.

    1. If you don’t have garam masala on hand for the lentil soup, you can substitute it with a blend of spices you might already have in your pantry. A common mix that can mimic the warm flavors of garam masala includes equal parts of ground cumin, coriander, and a pinch of allspice or clove. This won’t replicate garam masala perfectly but will provide a similar depth and warmth to your soup.