Super Hearty Moroccan Lentil Soup

T his is the perfect pick me up soup when it’s cold & grey outside.

You know, those days when you just wanna chill in your flannel jammies & fluffy slippers and cosy up on the sofa. With warm spices like paprika, oregano, cumin & a rich aroma, this hearty soup is downright comforting. Paired with Butternut Squash Risotto, it makes for a perfect fall dinner. An added bonus is your house will smell like a Moroccon spice market once you’re done making this soup….. who needs that Yankee Candle after that??

It works well both as a chunky, hearty stew or even if you blend it all up to make a smooth soup. High in protein, fiber & low in carbs, it’s the kind of goodness you don’t expect from something that tastes so darn good.

Can we say #soupmojo??

Here’s how to make delicious, savory, warm & hearty Moroccon Lentil Soup.

Lentil soup

Lentil Soup




Super Hearty Moroccan Lentil Soup

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings & a desire to never change out of flannel jammies while noshing on this deliciousness

Super Hearty Moroccan Lentil Soup


  • 1 cup lentils (you can use green or red lentils, red lentils give a more authentic flavor)
  • 1/2 onion
  • 2 cloves garlic
  • 1 can crushed tomatoes or 1-2 chopped tomatoes
  • 2 carrots
  • 3/4 cup fresh Spinach
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Parsley (fresh if you have it, if not dried parsley works too)
  • 1/2 tsp All Purpose Seasoning (I use 21 seasoning spice)
  • 1/2 tsp. Cumin powder
  • 1/4 tsp. Paprika
  • 5 cups Vegetable Broth
  • 1/2 Lemon for freshly squeezed lemon juice
  • Salt & pepper to taste


  1. Sautee the onion, garlic together, then add cubed carrots & spinach to the pot.
  2. Add the canned crushed tomatoes & all spices; when the juice starts to ooze from the tomatoes, add the lentils.
  3. Add 4 cups of vegetable broth, cover the pot and let the mixture boil for 30 minutes on medium heat. Add salt & pepper per your preference.
  4. 30 minutes later, you'll see the broth receded and absorbed by the cooked lentils, add the remaining cup of vegetable broth to the pot. Taste test the lentils to see if they're cooked. If still raw, add more broth (no more than 1/4 cup at a time) and continue boiling for an additional 10-15 minutes.
  5. Add the freshly squeezed lemon juice & garnish with parsley & olive oil.


Gluten-free, Vegetarian, Vegan

Also published on Medium.

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