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Moroccan Lentil Soup Recipe – Utterly Delicious Taste

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Embark on a culinary journey to North Africa with our Moroccan Lentil Soup Recipe, a fragrant medley of spices and hearty lentils that promises to transport your taste buds. Each spoonful is a mosaic of flavors, with cumin, coriander, and cinnamon playing a symphony on your palate, while tomatoes and carrots add a touch of sweetness. The lentils, tender and satisfying, provide a comforting embrace, making this soup a warm, exotic escape in every bite.

Immerse yourself in the heart of Marrakech with each spoonful of our Moroccan Lentil Soup Recipe. Savor the seamless blend of earthy lentils, sweet carrots, and aromatic spices, all working harmoniously to create a taste journey unlike any other. 

Moroccan Lentil Soup Recipe

This soup, hailing from the vibrant streets of Morocco, represents culinary tradition at its finest, inviting you to indulge in a meal that is as nutritious as it is flavorful. With a well-rounded mix of proteins, fiber, and spices, it’s an excellent choice for health-conscious individuals

Experience the warmth and comfort of home-style cooking, no matter where you are. So take a break, grab a bowl, and let the invigorating flavors of this Moroccan delicacy transport you to the bustling souks of North Africa. 

Our Moroccan Lentil Soup – a bowl full of tradition, taste, and nutritional goodness, just a recipe away. Enjoy the journey, one bite at a time.

What Is Moroccan Lentil Soup Recipe?

Moroccan Lentil Soup is a comforting, hearty dish made from simple ingredients. It begins with sautéing onions, garlic, and carrots, followed by the addition of lentils and a bouquet of Moroccan spices like cumin, coriander, and turmeric. 

Tomatoes are introduced for a hint of sweetness, and the soup is then simmered until the lentils are tender. Fresh lemon juice is added just before serving to brighten the flavors.

This soup is a culinary voyage to Morocco, delivering a wholesome, aromatic, and utterly delicious taste.

Moroccan Lentil Soup Recipe

Can You Vary Moroccan Lentil Soup Recipe With Other Ingredients?

  • Vegetarian/Vegan The basic recipe is already vegetarian. To make it vegan, ensure the stock used is vegetable-based, and avoid adding any optional dairy.
  • Gluten-Free The recipe is naturally gluten-free, as lentils, vegetables, and spices don’t contain gluten.
  • Keto While lentils are not typically consumed on a keto diet due to their carbohydrate content, you could create a Moroccan-inspired soup using low-carb veggies like zucchini and cauliflower and add in some chicken or beef for protein.
  • Paleo Like the keto variation, you could use vegetables and meat while omitting lentils. Consider adding some sweet potatoes, which are Paleo-friendly.
  • Whole30 For a Whole30-compliant version, use homemade stock without added sugars or non-compliant additives. Add sweet potatoes or other compliant vegetables and proteins like the Paleo version.
Ingredient tips

Recipe Directions 

  1. To add depth to the flavors, sauté onions, garlic, and ginger in olive oil for 5 minutes until they become fragrant and caramelized. 
  2. Then, add water, lentils, chickpeas, kidney beans, tomatoes, carrots, celery, and a medley of spices, like cumin, paprika, and coriander, to create a rich and hearty soup
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-1.5 hours until the lentils are tender and the flavors have melded together. 
  4. For a velvety texture, puree half of the soup and return it to the pot, creating a delightful balance of creaminess and chunkiness. 
  5. Serve this comforting soup piping hot, and garnish with fresh herbs or a dollop of yogurt for an extra indulgence. 
  6. This nourishing and flavorful soup is a delightful option for quick weeknight dinners or freezing in individual portions for later enjoyment.
Recipe direction

Variations, Add-Ons, And Toppings

  • Variations: Swap green lentils for red for a creamier texture. Add diced chicken or lamb for a non-vegetarian twist. Include sweet potatoes or butternut squash for a sweet note.
  • Add-Ons: Stir in chopped spinach or kale towards the end of cooking for an extra nutrient boost. Add a dollop of coconut milk for a creamy, vegan-friendly twist. Introduce a handful of cooked quinoa or rice for added texture.
  • Toppings: Drizzle a splash of olive oil or a sprinkle of pap
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Can I Make Moroccan Lentil Soup Recipe In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Sauté the onions, garlic, and ginger in a pan, then add them to the slow cooker.
  • Add the lentils, chickpeas, kidney beans, diced tomatoes, carrots, celery, and all the spices to the slow cooker.
  • Pour in water or broth, stir well, and cook on low for 7-8 hours or on high for 4-5 hours. Ensure lentils are tender.
  • Blend half the soup and return it to the slow cooker. Stir and serve hot.

Instant Pot

  • Use the ‘Sauté’ function on the Instant Pot to sauté the onions, garlic, and ginger.
  • Add the lentils, chickpeas, kidney beans, diced tomatoes, carrots, celery, and all the spices.
  • Pour in water or broth, seal the Instant Pot, and set it to ‘Manual’ or ‘Pressure Cook’ for 15-20 minutes.
  • Once the cooking time is up, allow for a natural pressure release for 10 minutes, then do a quick release for any remaining pressure.
  • Blend half the soup and return it to the pot. Stir well and serve hot.
Moroccan Lentil Soup Recipe

Can I Use Store Broth, Or Should I Make My Own?

Yes, you can certainly use store-bought broth for convenience in making Moroccan Lentil Soup. It’s a time-saver and can add depth to the flavor of your soup. However, choose a low-sodium version if possible, as this allows you to control the salt content of your dish.

On the other hand, homemade broth allows for deeper flavor customization, is generally healthier due to the absence of preservatives or additives, and is a great way to use vegetable scraps or leftover bones. If you have the time, it can be a great option.

Moroccan Lentil Soup Recipe

How To Serve?

  • Bowl: Serve it in a deep bowl to keep it warm longer and provide ease of eating.
  • Garnish: Garnish the soup with a swirl of yogurt, a sprinkle of fresh herbs like cilantro or parsley, and a squeeze of lemon for extra flavor. Some even like to add a drizzle of good-quality olive oil on top.
  • Bread: Moroccan Lentil Soup pairs beautifully with crusty bread or pita, making it a more filling meal. Bread is perfect for soaking up the flavorsome broth.
  • Salad: Pair the soup with a fresh salad for a balanced, light meal. A simple cucumber, tomato, and onion salad with a lemon and olive oil dressing works well.
  • Serving Size: A hearty bowl of this soup can serve as a meal, especially if you add extra vegetables or protein. However, smaller portions can be a delicious appetizer or side dish in a larger meal.
  • Table Setting: If you’re serving for a special occasion, consider color-themed table settings that reflect Moroccan culture’s vibrant and warm colors.
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Perfect Side Dishes

  • Crusty Bread: A loaf of warm, crusty bread like a baguette or ciabatta can be perfect for dipping into the soup and soaking up its flavors.
  • Couscous Salad: This fluffy grain is a staple in Moroccan cuisine. A salad with couscous, fresh vegetables, and a lemon vinaigrette complement the soup’s flavors.
  • Flatbread: Naan, pita, or even Moroccan khobz can be toasted and served alongside the soup for a satisfying addition.
  • Grilled Veggies: A plate of grilled vegetables drizzled with olive oil and a sprinkle of sea salt can add a delightful contrasting texture.
  • Tzatziki: This cucumber and yogurt dip can be refreshing, especially when served with warm flatbread.
  • Mediterranean Salad: A simple salad with fresh tomatoes, cucumbers, feta cheese, and olives, dressed with olive oil and lemon juice, would provide a fresh, crisp counterpoint to the hearty soup.
Moroccan Lentil Soup Recipe

Storage & Make Ahead

  • Refrigeration: Store leftover Moroccan Lentil Soup in a sealed container in the refrigerator for up to 4 days. The flavors often meld and improve over time.
  • Freezing: Lentil soup freezes well. For longer storage, freeze in airtight containers, leaving room for expansion, for up to 3 months.
  • Make Ahead: Prepare the soup base in advance, excluding perishable ingredients like fresh herbs. Refrigerate the base for up to 24 hours. Before serving, reheat the base and add fresh elements like cilantro and lemon juice for a burst of flavor.
  • Ingredients to Add Later: Reserve fresh herbs, lemon juice, or any dairy components until just before serving to maintain their vibrancy.
  • Flavor Enhancement: Allowing the soup to sit for a few hours or overnight in the refrigerator can deepen and enhance the Moroccan Lentil Soup’s taste.
Moroccan Lentil Soup Recipe

What Can We Do With Leftovers? 

  • Lunch for the Next Day: Reheat and enjoy. Soup often tastes better the next day as flavors have had time to meld.
  • Freeze for Later: Freeze in individual portions for quick, easy meals in the future.
  • Sauce Base: Reduce the soup over heat to thicken it and use it as a sauce for pasta or grains.
  • Stew Addition: Add chunks of cooked meat or vegetables and turn your soup into a hearty stew.
  • Bread Dip: Heat and reduce your soup, then use it as a warm, flavorful dip for crusty bread.
  • Soup Bowls: Hollow a loaf of bread, bake it until crisp, and fill it with your reheated soup.
  • Soup Pasta: Cook your favorite pasta, drain, and mix with heated soup for a quick and nutritious pasta dish.

TIPS

  • Spice Elevation: Give your Moroccan Lentil Soup an authentic kick by adding a blend of traditional Moroccan spices like cumin, coriander, and a pinch of cinnamon for a warm and aromatic flavor.
  • Citrus Zing: Brighten up the dish with a splash of fresh lemon or orange juice just before serving, balancing the earthiness of lentils with a zesty twist.
  • Texture Play: Enhance the soup’s texture by tossing in chopped apricots or raisins for a delightful sweetness, providing a unique contrast to the hearty lentils.
  • Herb Infusion: Elevate freshness by finishing with a generous sprinkle of chopped cilantro or parsley, imparting a burst of herbal goodness.
  • Harissa Heat: For spice enthusiasts, stir in a spoonful of harissa paste, adding a fiery North African touch and intensifying the soup’s depth of flavor.
  • Coconut Comfort: Create a fusion twist by incorporating coconut milk, imparting a creamy richness and a subtle tropical undertone to your Moroccan Lentil Soup.
Moroccan Lentil Soup Recipe - Utterly Delicious Taste

Moroccan Lentil Soup Recipe – Utterly Delicious Taste

0 from 0 votes
Course: Soup Recipe
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Calories

400

kcal

Moroccan Lentil Soup is a vibrant, hearty dish teeming with the richness of lentils and a symphony of spices.

Ingredients List

  • 2 2 Onions, chopped

  • 2 cloves 2 Garlic, minced

  • 1 teaspoon 1 Ginger, grated fresh

  • 6 cups 6 Water

  • 1 cup 1 Red lentils

  • 1 can 1 Garbanzo beans, drained

  • 1 can 1 Cannellini beans

  • 1 can 1 Diced tomatoes

  • 1/2 cup 1/2 Carrots, diced

  • 1/2 cup 1/2 Celery, chopped

  • 1 teaspoon 1 Garam masala

  • 1/2 teaspoons 1/2 Ground cardamom

  • 1/2 teaspoons 1/2 Ground cayenne pepper

  • 1/2 teaspoon 1/2 Ground cumin

  • 1 tablespoon 1 Olive oil

Step-By-Step Directions

  • Heat a large pot over medium heat. Add a drizzle of olive oil.
  • Sauté onions, garlic, and ginger in the olive oil. Stir frequently to prevent burning, and cook until the onions become translucent about 5 minutes.
  • Pour in the water, then add lentils, chickpeas, white kidney beans, diced tomatoes, carrots, and celery. Stir to mix.
  • Add garam masala, cardamom, cayenne pepper, and cumin, stirring to distribute the spices evenly.
  • Increase heat and bring the mixture to a boil. Once boiling, let it bubble for a few minutes.
  • Reduce heat to low, cover the pot, and let it simmer. Cook for 1 to 1.5 hours or until the lentils are soft and fully cooked.
  • Remove half of the soup after the cooked lentils and transfer it to a blender or food processor. Puree until smooth.
  • Pour the pureed soup back into the pot. Stir well to combine the pureed and chunky soup.
  • Taste and adjust seasonings if necessary. Ladle the soup into bowls, serve hot, and enjoy.
  • EQUIPMENT LIST
  • Large Soup Pot
  • Chopping Board and Knife
  • Measuring Cups and Spoons
  • Wooden Spoon or Ladle
  • Grater
  • Can Opener
  • Stove
  • Timer
  • Serving Bowls

Notes

  • Heat a large pot over medium heat. Add a drizzle of olive oil.
  • Sauté onions, garlic, and ginger in the olive oil. Stir frequently to prevent burning, and cook until the onions become translucent about 5 minutes.
  • Pour in the water, then add lentils, chickpeas, white kidney beans, diced tomatoes, carrots, and celery. Stir to mix.
  • Add garam masala, cardamom, cayenne pepper, and cumin, stirring to distribute the spices evenly.
  • Increase heat and bring the mixture to a boil. Once boiling, let it bubble for a few minutes.
  • Reduce heat to low, cover the pot, and let it simmer. Cook for 1 to 1.5 hours or until the lentils are soft and fully cooked.
  • Remove half of the soup after the cooked lentils and transfer it to a blender or food processor. Puree until smooth.
  • Pour the pureed soup back into the pot. Stir well to combine the pureed and chunky soup.
  • Taste and adjust seasonings if necessary. Ladle the soup into bowls, serve hot, and enjoy.

Nutrition Table 

Nutrition Table 

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