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Moroccan Lentil Soup Recipe

Note: The recipe as written makes a good bit of soup - more than enough for our family 6 for dinner plus the next day's lunch. I'm sharing it this way because it keeps well in both the fridge and freezer, but feel free to half it if you have a smaller group or don't want leftovers.


  • 4 T

    olive oil

  • 2

    medium onions, diced

  • 4

    stalks celery, diced

  • 2

    large carrots, diced

  • 6-7

    cloves garlic, minced

  • 1 t

    ground ginger

  • 2 t

    ground turmeric

  • 2


    ground cinnamon

  • 1 t

    ground paprika

  • 2


    ground cumin

  • 1


    ground coriander

  • 1/2


    ground nutmeg

  • 1/4


    ground cloves

  • 2 c

    dry black lentils

  • 9 c

    vegetable broth

  • 1

    28oz can of whole plum tomatoes

  • 1 c

    cilantro, chopped

  • 2

    cans chickpeas, drained and rinsed

  • Salt to taste (about 1-2 teaspoons)


  • In large pot or Dutch oven, warm oil and saute onions until translucent.
  • Add celery, carrots, and garlic and cook over medium-low heat until they've softened (about 5 minutes).
  • Add all the spices and cook to toast them while continuously stirring for 2 minutes.
  • Pour in lentils, broth, and tomatoes. Stir and let simmer, uncovered, for about 30-40 minutes until lentils are soft and soup is creamy.
  • Add in cilantro and chickpeas and cook for 5 more minutes to meld flavors.
  • Add salt to taste. Eat with Moroccan flat bread and couscous.