Moroccan lentil soup

    2 hours 5 min

    This delightfully spicy, hearty soup is thick, delicious and nutritious, especially in winter! Makes a perfect vegan meal.

    619 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon grated root ginger
    • 1.5L (2½ pints) water
    • 200g (7 oz) red lentils
    • 1 (400g) tin chickpeas, drained
    • 1 (400g) tin cannellini beans
    • 1 (400g) tin chopped tomatoes
    • 3 carrots, diced
    • 3 stalks celery, diced
    • 1 teaspoon garam masala
    • 1 1/2 teaspoons ground cardamom
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cumin

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. In large pot, sauté onions, garlic and ginger in olive oil for about 5 minutes.
    2. Add the water, lentils, chickpeas, cannellini beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to the boil for a few minutes then simmer for 1 to 1½ hours or longer, until the lentils are tender.
    3. Purée half the soup in a food processor or blender. Return the puréed soup to the pot, stir and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (412)


    Upon sampling this soup, my morrocan husband stated, "something is in there that doesn't belong in there." When i rattled off the list of spices he said the Garam Marsala didn't belong, although he stated it was good. For an authentic morrocan taste, substitute "Rus Al Hanoot" for the Garam Marsala. GM is a blend of indian spices, while Rus Al Hanoot is a blend of morrocan spices.  -  21 Jul 2008


    Something else. Pretty good...nice & spicy. It made a good meal with some rice. I cooked it in a slow cooker which made it a lot easier...I didn't have to worry about stirring it on the hob. Also, I used chicken stock and water instead of just water.  -  21 Jul 2008


    Something else. This is good, and so easy. I did it in the slow cooker, and didn't saute anything beforehand, just threw it all in (no oil). Sadly, I forgot to buy fresh root ginger so I just used dried. I had brown lentils, so I used those instead, but am interested in trying the red. Cooked for about 12 hours on low, and it was perfect. Thick and yummy. I only used a sprinkle of cayenne. Served with warm wholemeal pittas  -  21 Jul 2008