Why You’ll Love This Recipe

This Moroccan chickpea and lentil soup is both delicious and wholesome. The combination of earthy lentils, creamy chickpeas, and bold spices like cumin, coriander, and cinnamon makes every spoonful satisfying. It’s naturally vegan, gluten-free, and full of plant-based protein, making it ideal for a nourishing main course. Plus, it comes together easily with simple pantry ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Crushed tomatoes
• Vegetable broth
• Chickpeas (cooked or canned)
• Red or green lentils
• Ground cumin
• Ground coriander
• Ground cinnamon
• Smoked paprika
• Ground turmeric
• Fresh cilantro or parsley
• Lemon juice
• Salt and pepper

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened.
2. Stir in garlic and cook until fragrant.
3. Add cumin, coriander, cinnamon, paprika, and turmeric. Cook for 1 minute to release flavors.
4. Stir in crushed tomatoes, chickpeas, lentils, and vegetable broth. Mix well.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until lentils are tender.
6. Adjust seasoning with salt and pepper. Add lemon juice and stir in fresh cilantro or parsley.
7. Serve warm with crusty bread or flatbread.

Servings and timing

This recipe makes 6 servings.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

• Add diced sweet potato or butternut squash for extra heartiness.
• Stir in spinach or kale toward the end for added greens.
• Use green or brown lentils if you prefer a firmer texture.
• For a creamier version, blend half of the soup before serving.
• Add harissa paste or chili flakes for a spicy kick.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat or in the microwave until heated through. This soup also freezes very well—store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, simply add all the ingredients (except lemon juice and herbs) to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in lemon juice and herbs before serving.

Do I need to soak the lentils first?

No, red or green lentils don’t need soaking; just rinse them well before adding.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to cook them beforehand since dried chickpeas take much longer than lentils.

Is this soup spicy?

It’s more aromatic than spicy, but you can increase heat by adding chili flakes or harissa.

Can I freeze this soup?

Absolutely, it freezes beautifully for up to 2 months.

What can I serve with Moroccan chickpea and lentil soup?

It pairs wonderfully with flatbread, couscous, or a fresh green salad.

Can I make this oil-free?

Yes, sauté vegetables in a splash of vegetable broth instead of olive oil.

How do I thicken the soup?

Mash some of the chickpeas and lentils with a spoon or blend a portion of the soup.

Can I substitute the lentils with another legume?

Yes, split peas or mung beans can work, though cooking times may vary.

What’s the purpose of lemon juice in the soup?

It brightens the flavors and balances the rich spices.

Conclusion

Spiced Moroccan chickpea and lentil soup is a hearty, nourishing, and flavor-packed dish that’s perfect for any season. With its fragrant spices, wholesome legumes, and comforting warmth, this soup is both satisfying and versatile. Enjoy it as a filling main course or a cozy starter—it’s sure to become a staple in your kitchen.

Spiced Moroccan Chickpea and Lentil Soup

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A hearty and aromatic Moroccan-inspired soup made with chickpeas, lentils, vegetables, and warming spices. Packed with plant-based protein and flavor, it’s perfect for cozy dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

1. 2 tbsp olive oil
2. 1 medium onion, diced
3. 3 cloves garlic, minced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 1 can (14 oz) crushed tomatoes
7. 6 cups vegetable broth
8. 1 can (15 oz) chickpeas, rinsed and drained
9. 1 cup red or green lentils, rinsed
10. 2 tsp ground cumin
11. 1 tsp ground coriander
12. 1/2 tsp ground cinnamon
13. 1 tsp smoked paprika
14. 1/2 tsp ground turmeric
15. 2 tbsp fresh cilantro or parsley, chopped
16. 2 tbsp lemon juice
17. Salt and black pepper, to taste

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–7 minutes.

1. Stir in garlic and cook until fragrant, about 1 minute.
2. Add cumin, coriander, cinnamon, paprika, and turmeric. Cook for 1 minute to release flavors.
3. Stir in crushed tomatoes, chickpeas, lentils, and vegetable broth. Mix well.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until lentils are tender.
5. Season with salt and pepper. Stir in lemon juice and fresh cilantro or parsley.
6. Serve warm with crusty bread or flatbread.

Notes

• Add diced sweet potato or butternut squash for extra heartiness.
• For more greens, stir in spinach or kale at the end of cooking.
• Blend half the soup for a creamier texture.
• Add harissa or chili flakes for a spicier kick.
• This soup freezes well for up to 2 months.

Nutrition

• Serving Size: 1 serving (about 2 cups)
• Calories: 290
• Sugar: 8g
• Sodium: 640mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg