Lentil soup is one of those dishes that feels like a warm hug after a long day. This version draws from Moroccan flavors with cumin, coriander, and a touch of cinnamon to add depth without fuss. It’s cozy, filling, and comes together in under an hour.
The Story Behind This Recipe
I first came across a Moroccan-style lentil soup during a chilly fall week. I was craving something simple but flavorful and this recipe checked all the boxes — hearty lentils, warming spices, and just a hint of brightness from fresh herbs. What I love is how forgiving it is; you can adjust the spice mix to your taste and use whatever lentils you have on hand.
I usually start the soup on a Sunday afternoon. While it simmers, I get a little downtime — perfect for folding laundry or browsing through a magazine. The kitchen starts to fill with those earthy, fragrant notes that remind me of slow evenings at home. When the soup is done, I ladle it into big bowls and sometimes drizzle a little olive oil on top for richness.
This soup is great for meal prep, too. It keeps well in the fridge for a few days and tastes even better the next day once the flavors have had time to meld. If I’m feeling a bit lazy, I’ll serve it with some rustic bread for dipping, or toss in some fresh greens near the end of cooking to add a little color and bite. It’s a reliable weeknight go-to, especially as the weather cools down.
Cuisine: Moroccan
Course: Dinner
Servings: 4
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro or parsley, chopped
- Juice of half a lemon
Instructions
- Step 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2. Add the garlic, cumin, coriander, cinnamon, and smoked paprika. Stir and cook for 1 minute until fragrant.
- Step 3. Pour in the lentils, diced tomatoes with their juice, and vegetable broth. Stir to combine.
- Step 4. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes or until lentils are tender.
- Step 5. Season with salt and pepper to taste. Stir in the fresh herbs and lemon juice just before serving.
- Step 6. Ladle into bowls and enjoy warm, optionally with a drizzle of olive oil or some crusty bread on the side.
Tips for Success
- Rinse lentils before cooking to remove any dust or debris.
- Adjust the spice levels by adding a pinch of cayenne for some heat if you like it spicy.
- If the soup gets too thick, add a splash more vegetable broth or water to loosen it up.
- To save time, use pre-minced garlic or even garlic powder in a pinch.
Variations & Substitutions
- Swap brown or green lentils for red lentils; reduce cooking time as red lentils cook faster.
- Add chopped carrots or celery with the onions for extra veggies and texture.
- Top the soup with a spoonful of plain yogurt or a sprinkle of toasted almonds for a little creaminess or crunch.
- For a heartier meal, stir in chopped cooked sausage or shredded rotisserie chicken near the end of cooking.
