Moroccan Lentil Soup
A warming Moroccan lentil soup with red lentils, tomato, cumin, cinnamon and a squeeze of lemon. Thick, hearty and ready in under an hour.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 3 cloves
- 2 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- 2 tbsp
- 250 g
- 400 g
- 1 ¼ l
- 1 tsp
- ½ tsp
- 15 g
Process
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Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and translucent.
Add the garlic, ground cumin, ground coriander, ground cinnamon and sweet paprika. Cook for 1 minute, stirring constantly, until the spices smell fragrant. Do not let them burn.
Stir in the tomato paste and cook for 1 minute, then add the rinsed red lentils, canned chopped tomatoes and vegetable broth. Stir well and scrape the bottom of the pot.
Bring to a boil, then reduce the heat to low, cover and simmer for 25 to 30 minutes, stirring every 10 minutes, until the lentils are completely soft and break down into the broth.
Stir in the lemon juice, salt and black pepper. Taste and adjust the salt. If the soup is thicker than you like, add a splash of hot broth or water.
Ladle into bowls and scatter over the chopped fresh parsley. Serve hot with lemon wedges on the side.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the lentils long enough. Red lentils should be fully collapsed and creamy, not al dente. If they still hold their shape after 30 minutes, simmer 5 to 10 more minutes uncovered.
- Bloom the spices in the oil for a full minute before adding liquid. This is what gives the soup its deep Moroccan flavour; skipping it leaves the soup tasting flat.
- Salt added at the start can toughen lentil skins. Add the salt near the end of cooking, after the lentils have softened, then adjust to taste.
- The soup thickens a lot as it sits. When reheating, loosen it with 60 to 120 ml of broth or water per portion until it flows off a spoon.
Substitutions
- red lentils→brown or green lentils (add 10 to 15 minutes cooking time and expect a chunkier texture)
- vegetable broth→chicken broth for a non-vegetarian version
- fresh parsley→fresh cilantro or mint
- canned chopped tomatoes→400 g of fresh tomatoes, chopped
Storage & reheating
Cool the soup completely, then store it in an airtight container in the fridge for up to 4 days. It freezes well for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring often, and add a splash of broth or water because the soup thickens considerably when cold. Reheat until steaming hot throughout, about 5 minutes on the stovetop.
FAQ
The questions we get asked most
Why did my Moroccan lentil soup turn out bland?
Blandness usually comes from skipping the step of frying the spices in oil, or from under-salting at the end. The spices need a minute in hot oil to release their flavour before any liquid goes in. Also taste after adding the lemon juice, since the acid brightens everything and often reveals that a little more salt is needed.
Can I use brown or green lentils instead of red?
Yes, but they behave differently. Brown and green lentils hold their shape and take 45 to 55 minutes to soften, so add an extra 250 ml of broth and simmer until tender. The soup will be chunky rather than creamy; mash a ladleful against the side of the pot if you want it thicker.
How do I know when the lentils are fully cooked?
Red lentils are done when they have lost their shape and the soup looks like a thick puree with no distinct lentil grains left. Press a lentil against the side of the pot with a spoon; it should crush instantly with no resistance. If it still feels firm in the centre, simmer 5 more minutes and check again.
Can I make this soup ahead of time?
Yes, it tastes even better the next day as the spices meld. Make it up to 2 days ahead, cool it quickly and refrigerate. Reheat on the stovetop over medium-low heat, adding broth or water to loosen it, since it sets almost solid when cold.
Can I freeze Moroccan lentil soup?
It freezes very well for up to 3 months. Portion it into freezer-safe containers, leaving 2 cm of headspace, and cool completely before freezing. Thaw overnight in the fridge and reheat gently, stirring in a little water or broth to restore the consistency.
How can I make the soup thicker or thinner?
For a thicker soup, simmer uncovered for 10 extra minutes, or blend one third of the pot with an immersion blender and stir it back in. For a thinner soup, add hot broth or water 100 ml at a time until it reaches the consistency you like.
Is this Moroccan lentil soup vegan and gluten-free?
Yes, as written it is both vegan and gluten-free, provided your vegetable broth and canned tomatoes contain no dairy, gluten or other animal-derived additives. Check the labels, since some stock cubes contain gluten or milk powder.
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