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.
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.
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.)
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)
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.
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.
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
Favorite Tools
- Dutch Oven - A good Dutch oven will last a lifetime and can be used for everything from making soup to baking bread.
- Flat-Edge Spoon - I love a spoon with a flat edge that works for stirring everything as it cooks and scraping up any browned bits on the bottom of the pan.
- Ladle - A sturdy ladle is a must-have for serving soup.
Moroccan Lentil Soup
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
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