This post contains affiliate links.
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.
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
Any ideas on how to cut back on the sodium?
Great question! To cut back on sodium, use no-salt-added canned tomatoes and chickpeas, and swap the broth for homemade or low/no-sodium broth. You can always add salt to taste at the end—it’s easier to control that way. Skipping the feta garnish helps too.
This is so delicious! I haven’t made lentils before and this was so easy. Definitely my go to meal if I need to feed vegetarian or gluten free guests. Thanks for the great recipes.
Can I substitute chick peas with more lentils?
Can I substitute chick peas with more lentils?
Easy soup to make, has some great flavors. Would definitely recommend adding the feta cheese in when serving.
Your recipes are my dinners every night, they are so good! What would you recommend for cooking this in a crock pot?
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.
Just delicious! Great on a cold winter day. Will look for some Moroccan accompaniments.
Delicious, quick and easy! Full of flavor for a vegetarian soup.
What should we substitute for garam masala?
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.
This was delicious! Definitely a winner in this house and will be having again!