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Hearty Moroccan Spiced Lentil and Chickpea Soup

Moroccan Spiced Lentil and Chickpea Soup - featured image
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A flavorful and comforting Moroccan-inspired lentil and chickpea soup, packed with aromatic spices and perfect for cozy dinners or busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup brown lentils, rinsed and drained
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes (fire-roasted optional)
  • 4 cups vegetable broth (low sodium)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons fresh lemon juice
  • Handful fresh cilantro, chopped (optional for garnish)
  • 1 teaspoon harissa paste (optional)

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat for 3–4 minutes until shimmering but not smoking.
  2. Add the chopped onion, carrots, and celery. Sauté for 7–8 minutes until onions are translucent and vegetables start to soften, stirring occasionally.
  3. Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn it.
  4. Add ground cumin, coriander, smoked paprika, cinnamon, and turmeric. Stir well to coat the vegetables and toast the spices lightly for about 1 minute.
  5. Pour in the diced tomatoes with their juice and simmer for 3 minutes to marry the flavors.
  6. Add the rinsed brown lentils and drained chickpeas. Stir to combine.
  7. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30–35 minutes until lentils are tender but not mushy. Stir occasionally and add more broth or water if needed.
  8. Season with salt and pepper toward the end of cooking. Taste and adjust seasoning.
  9. Remove from heat and stir in fresh lemon juice and harissa paste if using.
  10. Ladle soup into bowls and garnish with chopped fresh cilantro.

Notes

For thicker soup, mash a small handful of lentils against the pot side in the last 5 minutes. Add a pinch of sugar if soup is too tangy after lemon juice. Red lentils can be used for faster cooking but reduce simmer time to about 20 minutes. Harissa paste adds gentle heat; adjust to taste. Soup stores well refrigerated for up to 4 days and freezes for up to 3 months.

Nutrition

Keywords: Moroccan soup, lentil soup, chickpea soup, spiced soup, vegan soup, gluten-free, easy dinner, healthy soup

Find it online: https://gleefulfork.com/hearty-moroccan-spiced-lentil-and-chickpea-soup-recipe-easy-and-delicious/