Moroccan Red Lentil Soup

a white bowl of red lentil soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

Lentil soup

Moroccan Red Lentil Soup

My mother lived for many years in Morocco and once told me that Moroccans eat this red lentil soup to ward off the chill of the desert night. Given the weather we’ve been experiencing I think that we all need a delicious soup to ward off the chill, warm our tummies and feel all warm & fuzzy toward our loved ones. You can make my Moroccan Red Lentil Soup one day in advance and keep in the refrigerator overnight. If you’re adding any garnish then add at the moment of serving. 


1/4 Cup Olive Oil

1 Minced Medium Carrot

1/3 Cup Chopped Parsley

1/2 Cup Chopped Cilantro

1/2 Teaspoon Kosher Salt

1 1/2 Teaspoons Freshly Ground Pepper

6 Minced Large Garlic Cloves

2 Tablespoons Minced French Ginger

1 Teaspoon Ground Turmeric

1 Teaspoon Ground Cinnamon

1 1/4 Cup Dried Red Lentils

2 Teaspoons Sweet Hungarian Paprika

28 Ounces Canned Whole Tomatoes With Liquid (Puree)

8 Cups Vegetables Broth

Pour olive oil into a heavy 6-quart pot and place over a medium-high heat. Add onions, carrots, parsley, cilantro, and kosher salt. Sauté for 8 minutes until golden brown. Reduce heat to a medium-low. Stir in pepper garlic, ginger, turmeric, and cinnamon. Cook for 30 seconds. Add lentils, paprika, tomatoes, and broth. Turn heat to medium-high and bring to a gentle boil. Reduce heat back to medium-low. Cover with lid and cook for 50 minutes. Add a bit of water if the soup becomes too thick. Remove from heat and ladle into serving bowls. Garnish with a teaspoon of yogurt, chopped cilantro or leave plain. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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