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    Home - Recipes - Moroccan Red Lentil Soup

    Moroccan Red Lentil Soup

    Feb 11, 2019 · Modified: Apr 9, 2021 by Courtney · This post may contain affiliate links · 12 Comments

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     Moroccan red lentil soup is a warming and comforting lentil soup spiced with turmeric, paprika, cinnamon and coriander.  Budget friendly and on the table in under 30 minutes, this soup is an easy and flavourful plant based weeknight meal.

    A bowl of moroccan lentil soup on a table alongside a plate of rolls.

    Sometimes I forget about how much I love red lentils.  They are quick to cook, inexpensive, and full of plant based protein.

    This Moroccan red lentil soup is one of my favourite ways to serve them up. This recipe is a family favourite and I love how it comes together from ingredients we always have on hand. Some dried red lentils, celery, onion, and some spices, cilantro and lemon juice.

    This recipe requires minimal preparation and most of the time spent is just simmering the lentils until they are cooked through.  You're going to want to add this one to your recipe stash because you can never have enough easy soup recipes with few ingredients in your arsenal.

    A bowl of moroccan red lentil soup on a table next to a plate of rolls.

    Have I mentioned just how delicious the whole house smells while it is cooking too?

    Leftovers hold up well in the fridge (if there are any), and this soup is also great in the freezer.  Either way you chose to store it you will probably have to add a little bit of water to it when you heat it back up as it does tend to thicken.

    How to make Moroccan lentil soup

    Start with a large pot heated to medium heat.  Add a bit of olive oil, then the diced celery and onions.

    Saute the vegetables for a minute or two until then begin to soften, then add the crushed garlic and spices and give it all a good mix.

    a photo collage showing the spices and vegatables being sauteed and the soup being blended

    Continue to saute the vegetables with the spices for another minute or two, then add the vegetable stock and red lentils.

    Increase the heat to maximum, and bring the pot to a boil then immediately reduce the heat to low.  Cover the pot with a lid and allow the soup to simmer for 15-20 minutes until the lentils have softened.

    Using an immersion blender, puree the soup until it has a smooth consistency.

    Stir in the chopped cilantro and lemon juice then serve.

    a bowl of moroccan red lentil soup next to a plate of rolls

    Dietary Considerations

    This recipe for Moroccan red lentil soup is suitable for the following diets:

    • vegan and vegetarian
    • clean eating
    • gluten free, dairy free, nut free and soy free

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    More Vegan Soup Recipes You'll Love

    If you like this recipe for Moroccan red lentil soup, you might want to check out some of our other healthy plant based soup recipes:

    • Pasta e Fagioli
    • Roasted broccoli and white bean soup
    • Vegan split pea soup

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    a bowl of moroccan lentil soup on a table alongside a plate of rolls
    Print Recipe
    4.56 from 9 votes

    Moroccan Red Lentil Soup

    A fragrant a flavourful vegan soup of red lentils and warm Moroccan spices
    Prep Time5 mins
    Cook Time8 mins
    Total Time13 mins
    Course: Soup
    Cuisine: Middle Eastern
    Diet: Vegan, Vegetarian
    Servings: 6
    Calories: 265kcal
    Author: Courtney
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    Ingredients

    • 2 cups red lentils
    • 6 cups vegetable stock - or water
    • 1 Tablespoon cooking oil
    • 2 celery ribs - diced
    • 1 large onion - diced
    • 2 cloves garlic - crushed
    • 1 teaspoon ground coriander
    • 2 teaspoons turmeric powder
    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1⁄2 teaspoon ground cinnamon
    • 1⁄3 cup chopped fresh cilantro
    • 3 Tablespoon lemon juice
    • salt & pepper to taste

    Instructions

    • Heat a large pot over medium heat and add the cooking oil.
    • When the oil is hot, add the onion, celery and garlic and cook for 2-3 minutes.
    • Add the spices to the pot and stir.
    • Add the stock and red lentils to the pot and cook for 15-20 minutes until the lentils are soft.
    • Using an immersion blender, blend the soup until it has an even consistency.
    • Stir in the lemon juice and chopped cilantro.
    • Serve.

    Notes

    The lemon juice adds a nice brightness to the soup, but it is completely optional and the soup also tastes great without it.

    Nutrition

    Calories: 265kcalCarbohydrates: 43gProtein: 16gFat: 3gSaturated Fat: 1gTrans Fat: 1gSodium: 948mgPotassium: 667mgFiber: 19gSugar: 5gVitamin A: 627IUVitamin C: 9mgCalcium: 56mgIron: 6mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!

    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
    More about Love & Good Stuff

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    Reader Interactions

    Comments

    1. rebecca says

      February 19, 2019 at 4:39 pm

      I love anything Moroccan! this soup looks delicious & easy

      Reply
      • Courtney says

        February 20, 2019 at 6:43 pm

        Me too!!! It really is 🙂

        Reply
    2. Liz says

      February 19, 2019 at 4:56 pm

      I've been so into Moroccan flavors lately and this recipe is the perfect way to use up the red lentils that have been in the back of my pantry! haha thank you for sharing!

      Reply
      • Courtney says

        February 20, 2019 at 6:43 pm

        You're so welcome!

        Reply
    3. Angela says

      February 19, 2019 at 4:57 pm

      I am always looking for new lentil recipes. This looks so delicious and creamy, without the cream! yum 🙂

      Reply
    4. Sandi says

      February 19, 2019 at 5:12 pm

      I love the Moroccan flavors in this soup.

      Reply
    5. Tawnie Kroll says

      February 19, 2019 at 5:26 pm

      Looks amazing, just pinned to make later!! YUM!

      Reply
      • Courtney says

        February 20, 2019 at 6:42 pm

        Thank you, enjoy!!!

        Reply
    6. Suzanne L. says

      January 18, 2020 at 7:52 pm

      I have made this soup twice and my husband and I just love it! Wonderful on a rainy or cold day like a bowl of sunshine! Filling and feels good in the belly!

      Reply
      • Courtney says

        January 21, 2020 at 4:36 pm

        I'm so happy to hear that you both enjoyed it! It is one of my favourite soups.

        Reply
        • Marilynn Mcdermott says

          January 03, 2021 at 5:09 am

          Love the flavors and to my surprise I had all ingredients except Cilantro so I used fresh parsley.
          I also added carrots( thick chunks )and did not blend as I loved the texture as cooked. I will make this again and again.

          Excellent!!!!!!!

        • Courtney says

          January 04, 2021 at 2:11 pm

          I am so happy you enjoyed it that much! It's one of my favourite pantry recipes 🙂

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