This hearty Moroccan lentil soup makes an excellent side dish for autumn and winter! It’s packed with protein, healthy nutrients, and just the right spice to keep you warm and cozy during the colder months! The best part? This healthy dish tastes amazing with grilled kebabs, salmon, or just on its own with a few dates on the side!
Why I Love Lentils!
Lentils are considered one of the oldest-grown seeds in the world! While many Mediterranean and Middle Eastern countries considered it “a poor man’s dish” for thousands of years, these little gems now make one of the top superfoods! Not only are they low in fat, but they’re also packed with protein, folate, fiber, and tons of other vitamins and minerals.
Lentils are among my favorite side dishes in the fall and winter! I love that these beans are super convenient and versatile — that is, you may serve your lentils with grilled meat or skip the meat altogether to make it a light vegan dinner option!
Hearty Moroccan Lentil Soup
This Moroccan lentil soup is such a breeze to make! It contains just the right amount of spice to give it an authentic Moroccan flavor and keep you warm and cozy during the colder months!
Basic Ingredients
- Lentils – you may use brown, yellow, red, green, or your favorite type of lentil. Because the red lentils dissolve as they cook, my favorites are green and brown. While the green lentils have a unique nutty flavor, the brown version is quicker to cook and softer in texture.
- Moroccan cooking basics – Moroccan cooking usually involves garlic, chopped onions, tomatoes, and olive oil. However, you may skip tomatoes if you’re not a fan.
- Lukewarm water – Because it’s a soup that will absorb much water, it’s essential to keep adding lukewarm water to ensure your soup doesn’t dry out. Add enough water for the lentils if you prefer thick consistency and more water for a watery soup.
Spices
- Cumin – this spice is a staple in Moroccan cuisine. It adds earthy, aromatic, and hearty notes to this dish, making it a must for this recipe!
- Ginger – loaded with antioxidants- is a fantastic spice that helps digestion and high blood pressure. It also adds a sweet, slightly pungent aroma to this cozy soup.
- Turmeric powder – while its bright yellow color makes it a remarkable spice, turmeric powder will add a musky, earthy, and deep flavor to this dish.
- Other spices – paprika, salt, and pepper are also useful for this recipe. If you have a salt sensitivity, you may use lemon instead.
Toppings
- Parsley is an amazing, fantastic herb native to the Mediterranean region. While this magic herb is also loaded with Vitamin C and antioxidants, it makes an excellent garnish for salads, soups, and Tagines. Because this soup will take 30 minutes to cook, ensure you add parsley towards the end to maintain its flavor and nutrients.
- Lemon slices are usually squeezed over the top before indulging in the soup. However, it’s optional.
Serving Moroccan Lentil Soup
In Morocco, we love serving lentils as a side to any dish, even seafood! (Yes, it tastes amazing with fried fish!). Pair your lentil soup with your favorite dish and some Moroccan bread. Bessaha!
Moroccan Lentil Soup
Equipment
- Dutch oven or stockpot
Ingredients
- 2 cups lentils
- 1 onion, chopped
- 1 large tomato, grated (optional)
- 3 garlic cloves, crushed (or 1/2 tsp garlic powder)
- 3 Tbsp olive oil
- 1 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp turmeric powder
- 1/4 tsp paprika
- 1/2 tsp ground black pepper
- 1 – 1/4 tsp salt
- 5+ cups lukewarm water (or as needed)
Toppings
- 2 Tbsp chopped parsley (optional)
- lemon slices (optional)
Instructions
Cleaning the Lentils
- Sift through the lentils to ensure no hidden rocks or stones. Then, rinse your lentils with cold water to remove any extra debris. Drain the lentils and set them aside.
Cooking the Lentils
- On a medium-low stovetop, preheat a Dutch oven or stockpot for 3-5 minutes. Put in the olive oil, onions, garlic, and grated tomatoes if using. Sauté for 5 minutes or until the onions soften.
- Add the spices and rinsed lentils, stir, and cook for a couple of minutes (covered).
- Add 5 cups of lukewarm water, cover, and cook for 30 minutes. Check the water level every 10 minutes, adding water as needed. Because it’s a soup that will absorb a lot of water, it’s important to keep adding lukewarm water along the way to ensure your soup doesn’t dry out. Add enough water for the lentils if you prefer thick consistency and more water for a watery soup.
- Add chopped parsley, turn the stove off, and let the soup simmer for a few minutes.
Serving the Lentils
- Serve your soup with bread, and squeeze some fresh lemon slices over the top before the first sip. Enjoy!
Notes
- You may use brown, yellow, red, green, or your favorite type of lentil. While the green lentils have a unique nutty flavor, the brown version is quicker to cook, resulting in a softer texture. Therefore, ensure you factor in cooking time for each type of lentil because some take longer than others.
- Store leftover lentils in the refrigerator for up to 3 days, and heat them on a stovetop with a little water to avoid burning.
Looking for more soups? Check out this delicious Fava Bean Soup!
Did you make this lentil soup? Tag @petitapron on Instagram so we can find you!
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