Moroccan red lentil soup is a cozy, flavorful dish made with red lentils and warm spices like turmeric, paprika, cinnamon and coriander. Budget-friendly and ready in under 30 minutes, this plant-based soup makes an easy weeknight meal that fills the kitchen with inviting aromas.
Red lentils are one of those pantry staples that are quick to cook, inexpensive, and packed with plant-based protein. This Moroccan-style lentil soup is a simple, reliable way to use them: just red lentils, onion, celery, a few warm spices, fresh cilantro and a squeeze of lemon.
The recipe requires very little prep. Most of the time is spent simmering the lentils until they soften, then blending the soup to a smooth, velvety texture. It’s a great add-to collection recipe for anyone who appreciates easy soups built from few ingredients.
Leftovers keep well in the refrigerator and freeze nicely. The soup thickens as it cools, so add a splash of water or stock when reheating to reach your preferred consistency.
How to make Moroccan lentil soup
Heat a large pot over medium heat and add a tablespoon of cooking oil. Sauté diced onion and celery until they begin to soften, about 2–3 minutes. Add crushed garlic and the spices, stirring briefly to bloom the flavors.
Pour in vegetable stock (or water) and add the rinsed red lentils. Bring to a boil over high heat, then reduce to low, cover and simmer for 15–20 minutes, or until the lentils are tender.
Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender. Stir in chopped cilantro and lemon juice, season with salt and pepper to taste, and serve warm.
Dietary Considerations
This Moroccan red lentil soup fits a variety of diets:
- Vegan and vegetarian
- Clean eating
- Gluten-free, dairy-free, nut-free and soy-free
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More Vegan Soup Recipes You’ll Love
If you enjoy this Moroccan red lentil soup, try other simple plant-based soups for variety and weeknight-friendly options.
Moroccan Red Lentil Soup
5 mins
8 mins
13 mins
Ingredients:
- 2 cups red lentils
- 6 cups vegetable stock (or water)
- 1 Tablespoon cooking oil
- 2 celery ribs, diced
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1 teaspoon ground coriander
- 2 teaspoons turmeric powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped fresh cilantro
- 3 Tablespoons lemon juice
- Salt & pepper to taste
Instructions
- Heat a large pot over medium heat and add the cooking oil.
- When the oil is hot, add the onion, celery and garlic and cook 2–3 minutes until softened.
- Add the spices and stir to coat the vegetables and release their aroma.
- Add the stock and red lentils. Bring to a boil, then reduce heat to low, cover and simmer 15–20 minutes until lentils are soft.
- Blend the soup with an immersion blender until smooth (or blend in batches in a countertop blender).
- Stir in lemon juice and chopped cilantro. Season with salt and pepper to taste.
- Serve warm.
Notes
The lemon juice adds brightness but is optional—the soup is delicious either way.
Nutrition
* Nutritional information is an estimate and may not be 100% accurate.