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    Home > Recipes > Soups and Stews

    Moroccan Lentil Soup

    Published: Mar 21, 2022 · Modified: Apr 12, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    lentil soup
    sweet potato and lentil soup
    sweet potato and lentil soup

    With warming spices, red lentils, and sweet potatoes, Moroccan Lentil Soup is an immensely flavorful bowl of goodness. It happens to be vegetarian and gluten-free.

    lentil soup in a white bowl

    This may seem like the sort of thing that a food blogger says often, but today it’s the absolute truth, this lentil soup is the best soup I’ve made in years. It’s cozy, hearty, super healthy, and perfect to serve to almost anyone since it works with several diet types (gluten-free and vegetarian). 

    The key to the delicious flavor of this simple soup is a Moroccan spice blend with its unique and warming spices like ground cinnamon. When you taste the soup, you can’t quite put your finger on the cinnamon flavor, but it’s there, quietly drawing out the natural sweetness of the sweet potatoes and balancing the citrus flavor of lemon juice. Don’t forget the lemon juice.

    This one is a keeper - here’s what you need to know.

    stirring vegetables in a skillet

    Moroccan Lentil Spices

    A Moroccan spice blend is the key to building flavor in this soup. Look for a pre-mixed blend such as Ras el Hanout or Tan Tan seasoning. Or make your own blend using this recipe and spices you probably already have on hand. (Go ahead and get some extra because you’ll want it for this Sheet Pan Chicken Shawarma.) 

    What should I serve with lentil soup?

    Lemon Juice / Lemon Wedges
    Plain / Greek Yogurt
    Chopped Parsley
    Bread or Flatbread (like Naan / Pita)
    Pita Chips
    Dinner Rolls
    Green Salad with Lemony Vinaigrette (on the side)

    How do I make red lentil soup in the slow cooker?


    Red lentil recipe is great cooked in the slow cooker. For the best flavor and texture, saute the aromatics and spices and then transfer them to the bowl of a slow cooker. Add lentils and stock and cover. Cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender.

    stirring soup with a wooden spatula

    Ingredient Notes

    • Red Lentils - Be sure to use red lentils which cook much more quickly than other types. Green or brown lentils will take much longer to cook to tender and will need 2-3 more cups of liquid. 
    • Sweet Potatoes - Cut the sweet potatoes into about 1.5-inch cubes so that they cook to tender in the same amount of time as the lentils. If they’re too large or small they many not finish at the same time.
    • Lemon Juice - Don’t forget the squeeze of fresh lemon juice at the end. The fresh citrus flavor really balances the warm spices.
    stirring soup with a wooden spoon

    Freeze Lentil Soup

    Lentil soup is a great one to freeze. Cook as directed (wait to add lemon juice until just before serving) and allow to cool completely. Transfer to freezer-safe containers. Freeze for up to 6 months. Defrost at room temperature or in the refrigerator before reheating to serve. 

    More Vegetarian Soup Recipes

    • Creamy Tortellini Soup with Tomatoes and Kale {Slow Cooker, Instant Pot, Stovetop}
    • Butternut Squash Soup with Turmeric and Ginger
    • Instant Pot Potato Leek Soup
    • Slow Cooker Black Bean Soup
    • Sweet Potato Soup with Miso

    a bowl of soup with a spoon and pita bread

    Favorite Tools

    • Global Chef's Knife
    • Dutch Oven or Stockpot

    sweet potato and lentil soup in a white bowl
    Print Recipe
    4.58 from 7 votes

    Moroccan Lentil Soup

    With warming spices, red lentils, and sweet potatoes, Moroccan Lentil Soup is an immensely flavorful bowl of goodness that is vegetarian and gluten-free.
    To adjust the servings in this recipe, click on the number next to servings.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Soup
    Cuisine: Moroccan
    Keyword: easy dinner, gluten free, vegetarian
    Servings: 6
    Calories: 162kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Dutch Oven or Large Saute Pan

    Ingredients

    • 1 Tablespoon Olive Oil
    • 1 cup minced Onion
    • 1 Red Bell Pepper, diced
    • ½ teaspoon Kosher Salt
    • 2 cloves Garlic, minced
    • 1 ½ Tablespoons Moroccan Seasoning (see note)
    • 1 15 ounce can Crushed Tomatoes or Tomato Puree
    • 5 cups Low Sodium Vegetable Stock (or use chicken stock for a non-vegetarian version)
    • 1 Bay Leaf
    • 3 cups chopped Sweet Potato
    • ½ cup Red Lentils
    • 1 Tablespoon Lemon Juice
    • Plain or Greek Yogurt, for serving (optional)
    • Chopped Fresh Parsley, for serving (optional)
    • Flatbread (like pita bread), for serving (skip for gluten free)

    Instructions

    • Heat a Dutch oven or large saucepan over medium-high heat. Add olive oil. When oil begins to shimmer, add onion and bell peppers. Sprinkle salt over top.
    • Cook, stirring frequently, until onions are deep golden brown, 8 to 10 minutes. (Don’t rush this step as it will give the soup the most flavor.)
    • Add garlic and Moroccan seasoning and saute until fragrant, about 2 minutes.
    • Pour in crushed tomatoes, stock, and bay leaf. Bring to a simmer.
    • Stir in potatoes and lentils. Cover pot and simmer (reduce heat as needed) until both potatoes and lentils are tender, 15 to 25 minutes. (See note.)
    • Remove soup from heat and stir in lemon juice. Discard bay leaf.
    • Taste soup and season with some more salt if needed. Serve soup with yogurt and / or parsley on top and warm pita bread on the side.

    Notes

    Moroccan Seasoning - Any Moroccan seasoning blend will work. Look for Ras el Hanout or Tan Tan seasoning if using store-bought. If you’d like to make this yourself, you probably already have everything you need to make this recipe. 
    Red Lentils - Red lentils typically cook more quickly than other varieties of lentils, in about 15 minutes. However, depending on how long they have been sitting on store shelves or in your pantry, they can take longer. If the lentils are not tender after simmering for 15 minutes, put a lid on the pot to avoid too much liquid evaporation and keep checking the lentils every few minutes until tender.
    Slow Cooker - To cook this soup in the slow cooker, cook everything together through the end of step 3 and then transfer to the bowl of a 6-quart slow cooker. Add remaining ingredients for the soup and cover. Cook and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender.
    Print and attach the label below so cooking instructions are ready when you are!
    moroccan lentil soup

    Nutrition

    Calories: 162kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1017mg | Potassium: 471mg | Fiber: 8g | Sugar: 7g | Vitamin A: 10502IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 2mg

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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