Moroccan Chickpea And Lentil Soup (2024)

A vegetarian soup, flavoured with Moroccan spices is healthy, hearty and warming, making a perfect one pot meal to see you through the colder months.

This Moroccan chickpea and lentil soup is full of nutritious ingredients to comfort and warm through the long winter evenings.

Whether you are rushed off your feet or need some time to unwind, a pot of this tasty soup can see you though your meals for an entire weekend. As the flavours develop over time, this soup tastes even better the next day!

Enjoy it warm with toasted bread or stir in some boiled rice or boiled orzo for a quick and comforting meal.

If you are entertaining serve it alongside these finger-licking good Turkish ribs (always a crowd pleaser), with a side of roasted carrots and this fragrant orange blossom basbousa for dessert.

Click the subscribe button above to get more recipes like this into your inbox.

About the ingredients

These are the ingredients you will need:

• olive oil
• red onion – sliced thin so they maintain their shape during cooking.
• ground cumin – for a slight earthy flavour
• ras el-hanout – gives amazing aroma and flavour, available from most Middle Eastern grocery stores. It is a mixture of varying amounts of cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, coriander, turmeric, paprika, fenugreek and chilli peppers
• smoked paprika – if you’ve run out use regular paprika
• canned tomatoes – or 12 medium fresh tomatoes, diced
• tomato puree
• vegetable stock – homemade or store bought, either way taste the soup to adjust the amount of salt.
• red split lentils – rinse well and drain several times till the water runs clear.
• cilantro – (fresh coriander), use the stalks and leaves (optional as not everyone like cilantro).
• chickpeas – canned, from a jar or freshly boiled
• salt – adjust after tasting
• Lemon juice – freshly squeezed
• Greek yogurt – or any other strained yogurt such as Turkish

Pro tip: Cilantro (fresh coriander) stalks add just as much flavour as the leaves. Chop the cilantro stalks and add to the soup while cooking. Reserve the leaves to use as a garnish after cooking.

Commonly asked questions

Step-by-step instructions

1. In a large skillet or pan heat the oil on medium-low sautéing the onions till softened, then add the spices and mix well.
2. Add chopped tomatoes, vegetable stock, tomato purée, lentils, cilantro stalks (optional) and salt and simmer for 10 minutes.
3. Add chickpeas and cook for a further 10 minutes.
4. By now the soup will have thickened. Turn off the heat and taste for seasoning adding more salt if required. Note: vegetable stock often contains salt so you may not need to add any more.

How to serve it

Serve the soup warm garnished with a squeeze of lemon juice, chopped cilantro leaves (optional), a dollop ofGreek yoghurt.

Toast some bread such as ciabatta to serve on the side or stir in some boiled rice or boiled orzo.

You may also like …

Are you making this vegetarian Moroccan soup?Let me know how it turned out in the comments below and don’t forget to give it a star rating.

Instagram – I love seeing your creations, so post a picture, tag@endofthefork or hashtag #endofthefork

📋 Recipe

More Soup Recipes