Moroccan Lentil Soup with Warm Spices

Moroccan Lentil Soup

This Moroccan-inspired lentil soup has a warm, cumin-and-coriander-spiced tomato broth, tender diced vegetables, and lentils that remain visible in every spoonful. Brown or green lentils soften enough to thicken the soup naturally without turning it into a purée.

Keep the pot at a gentle simmer and judge the lentils by tenderness rather than the clock: older lentils can take longer and may need more broth. Lemon juice and fresh cilantro go in at the end to brighten the finished bowl.

Ingredients for Moroccan Lentil Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced (about 180g)
• 2 medium carrots, peeled and diced small (about 150g)
• 2 celery ribs, diced small (about 100g)
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) no-salt-added diced tomatoes, with their juices
• 1 1/2 cups dried brown or green lentils, picked over and rinsed (about 290g)
• 6 cups low-sodium vegetable broth, plus more as needed
• 1 tablespoon fresh lemon juice
• 1/3 cup chopped fresh cilantro, divided

If using regular-sodium broth, start with 1/2 teaspoon kosher salt instead of 1 teaspoon. Adjust the seasoning after the lentils are tender.

How to Make Moroccan Lentil Soup

1. Prepare the ingredients: Pick over the lentils for debris and rinse them in a fine-mesh strainer. Dice the onion, carrots, and celery small enough to fit easily on a spoon. Keep the cilantro separate for finishing.
2. Soften the vegetables: Heat the olive oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, carrots, celery, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes, until the onion is translucent and the vegetables begin to soften. Add the garlic for the final minute; do not let it brown.
3. Bloom the spices: Stir in the cumin, coriander, turmeric, ginger, cinnamon, and cayenne. Cook for about 30 seconds, until fragrant, without letting the spices scorch. Add the tomato paste and stir for about 1 minute, until it darkens slightly and coats the vegetables.
4. Add the lentils and broth: Stir in the diced tomatoes and their juices, the lentils, and 6 cups broth. Scrape the bottom of the pot. Bring just to a boil, then reduce the heat to medium-low so the soup has small, steady bubbles rather than a hard boil.
5. Simmer until tender: Partially cover the pot and simmer for 30 to 40 minutes, stirring every 8 to 10 minutes and more often as the soup thickens. Begin checking at 30 minutes. The lentils should crush easily against the side of the pot, though most should remain visible; the carrots and celery should be soft. If the lentils rise above the liquid or the soup thickens before they soften, add hot broth or water and continue simmering. Older lentils may need longer.
6. Adjust the thickness: Once the lentils are tender, the broth should lightly coat a spoon but still flow easily. If it is too thin, simmer uncovered for 5 to 10 minutes, stirring occasionally. If it is too thick, stir in hot broth or water a little at a time.
7. Finish and serve: Remove the pot from the heat and let the soup rest for 5 minutes. Stir in the lemon juice and about half the cilantro, then taste and adjust the salt, pepper, or cayenne. Ladle into individual white soup bowls, distributing the lentils and vegetables evenly. Place a small mound of the remaining cilantro in the center of each bowl.

Why Use Brown or Green Lentils?

Brown and green lentils become tender while keeping enough shape for a chunky soup. They do not need soaking: sort, rinse, and simmer them until tender. Firmer green varieties and older lentils may take longer than 40 minutes, so keep them submerged and continue cooking if they are still firm.

Red lentils cook faster and break down more completely. They will make a softer soup with fewer distinct lentils, so they are not a direct swap for this method or its timing.

How to Keep Lentil Soup Thick but Spoonable

Keep the pot partially covered at a gentle simmer so the broth does not evaporate before the lentils are tender. The lentils provide the soup’s body without flour or blending, and they continue to absorb liquid as the soup rests. Add broth or water in small amounts whenever the soup becomes too stiff to ladle easily.

Serving and Optional Additions

Reserve the cilantro garnish until serving so it stays bright green. Offer lemon wedges or warm pita on the side. For a heartier variation, stir in one drained and rinsed 15-ounce can of chickpeas during the final 10 minutes of simmering, adding broth if needed. A small dollop of yogurt is optional for individual bowls.

For another tomato-and-legume soup, try this brothy pasta fagioli with spinach.

Storing and Reheating Leftovers

Cool leftovers promptly and refrigerate in airtight containers, keeping extra cilantro separate. The soup will thicken in storage. Reheat gently over medium-low heat on the stovetop, or in the microwave, stirring partway through until hot throughout. Add broth or water a splash at a time to make it spoonable again, then add fresh cilantro and lemon if desired.

To freeze, cool the soup and portion it into freezer-safe containers with room for expansion. Leave off the fresh cilantro garnish. Thaw before reheating and loosen with broth or water as needed.

Nutrition

Yield: 6 servings, about 1 1/2 cups each. Approximate nutrition per serving: 280 calories, 14g protein, 6g fat, and 45g carbohydrates. Approximate nutrition per 100g: 70 calories, 4g protein, 1g fat, and 11g carbohydrates. Values depend on the broth, any added liquid, and portion size.