moroccan lentil soup

This Moroccan Red Lentil Quinoa Soup is made with simple ingredients, easy to make and full of delicious flavor! Make this in an Instant Pot or stove top.

Moroccan Red Lentil Quinoa Soup

olive oil

onion, diced

5-6 garlic cloves, rough chopped

carrots, diced (2 cups)

red bell pepper, diced

poblano pepper, diced (optional, for a subtle heat)

tomatoes

veggie broth (or chicken broth)

salt

cumin

chili powder

coriander

cinnamon

thyme

turmeric

maple syrup

red lentils (split lentils)

quinoa

raisins

Set Instant Pot ( Pressure cooker) to saute function

and heat the oil. Add the onion and garlic and saute 3-4 minutes, stirring until fragrant. Add the carrots, bell pepper and optional poblano and stir 2 minutes.

Add the diced tomatoes (and juices) and broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, and maple syrup.  Stir in the split red lentils and the quinoa. You will be tempted to add more but don&#8217;t. 🙂 Give a good stir. At this point, you could also toss in 1/4 cup raisins (or add after).

Set instant pot to high pressure for 5 minutes. Manually release (cover the spout with a kitchen towel).

Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.

Serve this up with fresh radishes and herbs. Add a drizzle of olive oil  (or for extra richness and a swirl of yogurt).

This is a wonderful satisfying dish! The spice profile is fantastic. I followed the recipe  almost exactly (only used 1tsp cumin) and used a sweet potato along with the carrots and red pepper. I added the raisins and loved every bite. Next time, I’ll add the poblano for a little heat. So good!

Delicious comforting soup. I’ve been searching for so long for a lentil soup that I liked enough to make again and this is it! Warm spices(I didn’t add chili) and the thickness added by the lentils and quinoa - what a hug in a bowl this soup is when we could all use a few more hugs! Thank you.

So good! Such an interesting pairing of spices. This is my first Moroccan dish to try and really enjoyed it! (My only change was omitting the maple syrup as I’m doing a partial fast and can’t have anything sugary. Syrup probably only heightens the flavor, but I’ll have to try it next time.

I just made this.... it's SO GOOD! Thank you for this.

one of my frequent "go-to recipes" that I make from this site. 
Makes great use of all those veggies laying around the back of your fridge.  :) 

 When I don't have the precise spices I do the following substitutions: 
Onion- Ive used yellow, white or red
Chili powder sub with Harissa 
Tomatoes I've use fresh or a can of fire roasted or stewed
Potatoes-white sweet potatoes, Stokes purple potatoes, yams, jewel sweet potatoes (cut small)  
Ground Coriander sub with whole coriander and ground in mortar and pestle
Veg. broth sub for 4 cups of water, 1 onion diced small and half a celery stalk

Have no fear...I have tried it many times and it comes out great every time.

Great, easy recipe after a busy work day!  One of those that works well with whatever you have in the fridge.  I made it stove top in the dutch oven, and  subbed jarred jalepenos for poblanos. Used mini potatoes and carrots for the root veggies, added celery that was about to wilt.  Doubled the tomatoes because I had a 28oz can of diced tomatoes to get rid of, so my 3/4c of Lentils was generous since I had the extra liquid.  Delicious!  Feels like a bowl of healthy goodness on a chilly winter night.  Thank you!

Things on the list to try with this recipe:
-Sweet potatoes and/or butternut squash instead of potatoes.
-Tiny bit of peanut butter to add an undefinable richness (and keeps it vegan, though I'm not vegan)
-Lacinto/Tuscan Kale (because I live in CA and it's basically a law to eat it:-)
-A few cardamon seed

Made this recipe last night using parsnip, onions, carrots, red pepper.  Added chili flakes in place of poblano. Added raisins. For a Moroccan flair I might add dried apricots next time. Also added a can of chickpeas towards the end. Used chopped mint and parsley for another Moroccan touch. Pomegranate arils would be good too. Did it on the stove top. Excellent recipe. Enough for 6 but served over couscous would go further. Thank you.

A soul-warming Moroccan sweet potato lentil soup recipe. This soup is made in the slow cooker and requires hardly any work at all. Plus, it makes the whole house smell warm and cozy!

Winter Detox Moroccan Sweet Potato Lentil Soup (Slow Cooker)

lb. sweet potatoes,

carrots, chopped

onions, chopped

celery, chopped

garlic,

½ teaspoon EACH coriander AND cumin powder

curry powder (or more to taste)

½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric

nutmeg

broth

baby spinach, roughly chopped

lemon juice

Place the sweet potatoes, carrots, onions, celery, red...

Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through.

Place half the soup into a blender along...

Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.

Season with salt, pepper and curry powder to...

Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

Harira is a delightfully flavorful Moroccan soup full of lentils, chickpeas, lamb, and an array of veggies and exotic spices. It is especially popular during Ramadan.

Harira (Moroccan Lentil &amp; Chickpea Soup)

extra virgin olive oil

red onion, diced

celery stalks, diced

carrots, diced

4-5 garlic cloves, finely chopped

Tbsp ginger, finely chopped

lamb

tsp cumin

paprika

½ tsp red chili flakes

tsp black pepper

½ tsp saffron, crushed

salt,

brown lentils,

red lentils,

chickpeas

cilantro

chicken stock

long grain rice, rinsed, or ¼ cup broken vermicelli

fresh cilantro, chopped

pomegranate seeds

pistachios, roughly chopped

lemon wedges

In a large dutch oven, heat extra virgin...

In a large dutch oven, heat extra virgin olive oil over medium high heat. Sauté onion, celery and carrots for 5 minutes, till they start to soften up. Add ginger and garlic, and sauté for a couple of minutes.

Add chopped lamb cubes and sauté for a...

Add chopped lamb cubes and sauté for a minute. Add spices (cumin, paprika, red chili flakes, turmeric, cinnamon, salt, pepper and saffron), and cook for a couple of minutes.

Add crushed tomatoes, lentils and cilantro. Mix well....

Add crushed tomatoes, lentils and cilantro. Mix well. Let it cook for 5 minutes.

Add chicken stock and chickpeas, and increase the...

Add chicken stock and chickpeas, and increase the temperature to high. Bring the soup to a low boil. Reduce heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until lentils are tender. Stir occasionally and add a splash of water if the soup is getting very thick. (This soup has thick consistency, but you should be able to pour it like a thick soup).

Stir in the rice or vermicelli and cook...

Stir in the rice or vermicelli and cook for 15 minutes, or till it is cooked. Taste and adjust the seasonings.

Serve immediately with preferred garnishing and lemon wedges.

Choose the sauté function and heat a little...

Choose the sauté function and heat a little oil in the bottom of the slow cooker. When hot, add the diced onion, carrot and celery. Stir fry for 5 minutes until softened. Add the crushed garlic and ginger. Sauté for couple of minute.Add the lamb. Brown the lamb on all sides, then add spices. Stir to coat the lamb in the spices.Add the crushed tomatoes, chickpeas, lentils and chicken stock. Stir well.Cook for 7-8 hours on low or for 4-5 hours on high, adding rice halfway through the cooking time.Serve with preferred toppings and lemon wedges.

Optional - Sauté the veggies and lamb along...

Optional - Sauté the veggies and lamb along with spices on stovetop, then transfer it to the crockpot and follow the rest of the recipe.

Add all ingredients into crockpot, except rice and...

Add all ingredients into crockpot, except rice and garnishes. Stir so that everything is well combined. Cook for 7-8 hours on low or for 4-5 hours on high, adding rice halfway through the cooking time.

Set the Instant Pot to sauté mode. Heat extra virgin...

Set the Instant Pot to sauté mode. Heat extra virgin olive oil and sauté onion, celery and carrots for 5 minutes, till it starts to soften up. Add ginger and garlic and sauté for a couple of minutes. Add chopped lamb cubes and sauté for a minute. Add in spices and cook for couple more minutes.

Add crushed tomatoes along with lentils and chickpeas...

Add crushed tomatoes along with lentils and chickpeas and mix well. Let it cook for 5 minutes, then add chicken stock.

Set the Instant Pot to High Pressure and...

Set the Instant Pot to High Pressure and seal the vent. Pressure cook for 30 minutes. Allow the pressure to release naturally for 10 minutes.

Carefully remove the lid and set the Instant...

Carefully remove the lid and set the Instant Pot to the sauté setting. Add rice and cook till rice is cooked and soup has thickened. Taste and adjust the seasonings. Serve with preferred toppings.

A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color.  Saffron, dried apricots and preserved lemon give this brothy Chicken Lentil Soup its depth. Easy to throw together, perfect for weeknight dinners.

Moroccan  Chicken Lentil Soup with Spinach, and Preserved Lemon

onion,

ginger,

cayenne

chicken stock or chicken broth

dry brown lentils

saffron

apricots,

boneless, skinless chicken thighs, (close to 1 pound)

preserved lemon, minced

teaspoon honey

spinach

parsley

In a medium soup pot, sauté the onion and ginger in olive oil over medium heat, until soft and lightly caramelized, about 5 minutes.

Add cumin, cinnamon, turmeric, paprika, and cayenne, saute another minute.

Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs.

Bring to a simmer and cover with lid vented for 30 minutes.

Carefully remove chicken and shred, pulling apart with 2 forks.  Return chicken to the soup pot.

Add the preserved lemon, honey, fresh spinach, and parsley, and serve!

I have made this soup twice now and everyone loves it! I do find it a little salty though (due to preserved lemons which are such a delicacy!) so  I make sure to use a low sodium broth and add very little salt. I will return to it again and again - love the spices and the dried apricots!

The soup is my new favorite soup. It’s such a warm blend of spices and earthy lentils, and the shredded chicken thighs give it a boost of texture and protein. I’m sharing with my adult children and sure it will become their new favorite too. Great work Feasting at Home, once again!

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Top 4 moroccan lentil soup recipes from across the web

The most viewed moroccan lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan Red Lentil Quinoa Soup

Winter Detox Moroccan Sweet Potato ...

Harira (Moroccan Lentil &amp; Chick...

Moroccan Chicken Lentil Soup with ...

The most viewed moroccan lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Harira (Moroccan Lentil & Chick...