This Moroccan lentil soup is seasoned with ras el hanout, loaded with veggies, and naturally vegan and gluten-free. It's the perfect one-pot meal to throw together during the colder Fall and Winter months.
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If you've ever had Moroccan food, you know how flavorful and unique the cuisine can be.
This recipe was inspired by a very traditional Moroccan soup called Harira that we enjoy during the month of Ramadan to break the fast.
Here is everything you need to make this soup:
- olive oil
- yellow onion, diced
- carrots, diced
- celery, diced
- garlic, minced
- ras el hanout
- tomato paste
- vegetable broth
- green lentils
- fresh spinach (or 1 cup frozen)
- lemon and cilantro to garnish
- Moroccan bread (khobz) to serve with
See recipe card for quantities.
Heat oil in your soup pot over medium heat before adding diced onion, carrots, and celery. Stir to cook everything evenly for a few minutes, or until the onions become translucent.
Toss in garlic and ras el hanout, mixing everything to coat with the spices. Add tomato paste and cook for a few minutes before pouring in the broth.
Bring everything to a boil before adding the lentils, bringing back to a boil, then lowering to a low simmer.
Cook for 15 minutes or until the lentils are fully cooked. Stir in spinach and taste to see if the soup needs any additional salt or pepper.
Hint: you can use kale, spinach, collard greens, or any kind of greens you like.
Top with a squeeze of lemon juice and a sprig of cilantro. Serve with Moroccan bread (khobz).
There are a few ingredients you can easily substitute in this Moroccan lentil soup:
- Ras el Hanout - if you don't have this spice blend, or the time to make your own, you can use ½ teaspoon each of the following ground spices: cinnamon, coriander, cumin, paprika, turmeric, ginger, allspice, cayenne, cloves, black pepper, and nutmeg.
- Greens - feel free to use your favorite greens in this recipe instead of spinach.
- Lentils - I really enjoy using green lentils, because that's the kind I grew up watching my dad and grandma use. That said, any color of lentil will work in this dish!
There are many different veggies you could add into this soup to make it your own. Here are some easy ideas:
- Potatoes - feel free to add in cubed potatoes or sweet potatoes to add a little more sustenance to your lentil soup.
- Squash - butternut squash, in particular, makes a wonderful addition to the Moroccan flavors in this soup.
- Garbanzo beans - lean into the Harira inspiration in this soup and add a can of drained garbanzo beans for some extra protein.
What to Eat with Your Lentil Soup
This is one of those recipes that is so loaded with veggies, lentils, and other flavors, you really don't need much else!
In Morocco, the most traditional pairing with a bowl of soup is some kind of Moroccan bread (pictured below).
You could also serve your soup the traditional Moroccan way, with an assortment of salads! Here are a few of my favorites to enjoy with this soup:
Tools & Equipment
All you need to make this recipe is a good soup pot. I enjoy using my dutch oven for recipes like this, but any good quality pot will work.
This soup should keep in your fridge for up to 5 days.
You can also freeze in souper cubes and enjoy for up to 1 month.