1. Home
  2. Recipes
  3. Lentil stew Moroccan style

Flavorful Moroccan Lentil Soup

Featured in Big pots of steaming, hearty soup.

A vegetarian soup made with green lentils and seasoned with Moroccan spices. Easy to cook in a pot or pan for a healthy, filling meal.

Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Mon, 10 Mar 2025 14:15:41 GMT
A bowl of lentil soup garnished with fresh cilantro and a metal spoon beside it. Pin it
A bowl of lentil soup garnished with fresh cilantro and a metal spoon beside it. | Tasteofsavor.com

Moroccan lentil soup holds a special place in traditional North African cuisine. This hearty dish combines the earthiness of French lentils with aromatic spices to create a warming, nourishing meal that captures authentic Moroccan flavors.

A Taste of Morocco

This beloved soup recipe has been perfected over generations of cooking. The careful selection of spices transforms simple lentils into a rich, complex dish. The aroma of cumin and coriander creates an inviting atmosphere that transports you straight to a Moroccan kitchen.

Essential Ingredients

  • 250g green lentils: French Puy lentils preferred
  • 1 garlic clove: Fresh and finely minced
  • 1 onion: Diced and caramelized
  • 2 tbsp tomato pulp: Ripe tomatoes only
  • 1 tbsp tomato paste: For richness
  • 1 tbsp olive oil: Extra virgin
  • 1 tbsp cumin: Freshly ground
  • 1/2 tbsp turmeric: For color and warmth
  • 1 tbsp coriander: Ground seeds
  • 1 bay leaf: Fresh or dried
  • Salt and pepper: To taste
  • Cayenne: Just a pinch
  • Water: Filtered

Cooking Method

Initial Preparation
Sauté garlic and onion in olive oil until fragrant and golden.
Building Flavors
Add lentils and spices, allowing them to toast briefly.
Slow Cooking
Simmer gently until flavors meld and develop.
Final Step
Test lentils for perfect tenderness before serving.
Un bol de soupe de lentilles orange avec un brin de coriandre et des épices. Pin it
Un bol de soupe de lentilles orange avec un brin de coriandre et des épices. | Tasteofsavor.com

Serving Suggestions

Serve this aromatic soup in traditional clay bowls. Finish with a drizzle of olive oil and fresh coriander leaves. Accompany with warm Moroccan bread. For those who enjoy extra heat, offer additional cayenne pepper on the side.

Frequently Asked Questions

→ Can I use different kinds of lentils?

Sure, red lentils are an option since they cook faster, or try brown lentils. Just adjust the cooking time as needed.

→ How do I get the texture right?

If it’s thicker than you want, add a splash of hot water. For a soup that’s too thin, simmer it open for a few minutes to thicken.

→ Can I freeze it?

Absolutely, it freezes well. Just cool it completely before storing in an airtight container in the freezer.

→ How do I make it heartier?

You can blend part of the soup for a thicker consistency while keeping some lentils whole. Adding veggies like carrots can also help.

→ What’s the best way to serve it?

Serve hot with a drizzle of olive oil, fresh chopped parsley or cilantro, and maybe some bread on the side.

Lentil stew Moroccan style

A warming Moroccan green lentil soup with cumin and cilantro. A nourishing dish perfect any time of year.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Easy

Cuisine: Moroccan

Yield: 4 Servings (1 liter of soup)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 One garlic clove.
02 250 grams of green lentils.
03 One onion.
04 A splash of olive oil.
05 One tablespoon of tomato paste.
06 Two tablespoons of diced tomato pulp.
07 A teaspoonful of ground cumin.
08 Half a teaspoon of turmeric powder.
09 A teaspoon of powdered coriander.
10 Salt and black pepper to season.
11 One bay leaf.
12 Cayenne pepper (optional).
13 Water.

Instructions

Step 01

In a pressure cooker, sauté the chopped onion and garlic in a nice glug of olive oil. Toss in the tomato paste and the tomato pulp.

Step 02

Put the lentils in, pour one and a half times their volume of water on them, and mix in the spices: coriander, cumin, turmeric, a bay leaf, salt, black pepper, and some cayenne pepper if you like it spicy.

Step 03

Cook under pressure at medium heat and start timing 15 minutes as soon as the cooker begins whistling.

Step 04

If you’re not using a pressure cooker, add three times the lentil volume in water instead. Cover the pot and let it simmer for about 25 minutes.

Notes

  1. Two different cooking methods to choose from.
  2. Cayenne pepper is optional for adding a spicy kick.

Tools You'll Need

  • Pressure cooker or a large pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • No major allergens.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 4 g
  • Total Carbohydrate: 45 g
  • Protein: 18 g