Moroccan Lentil Soup is a hearty, flavorful made with red lentils, aromatic vegetables, and a blend of cumin, paprika, and oregano. The lentils are cooked down to a soft, creamy texture and they absorb the rich flavors of the broth and spices to give that melt-in-the-mouth moment. It’s naturally vegan and packed with protein, a great choice for a balanced, plant-based meal.

A bowl of Moroccan lentil soup with a dollop of cream on a white and green tablecloth with a spoon beside it. There are some garlic skin and garlic cloves near the bowl and another bowl of lentil soup with a plate of toasted bread beside it too, all this on a black background.

I am yet to meet someone who doesn’t love a warm and hearty bowl of soup. This Moroccan red lentil soup recipe produces the most hearty, warm bowl of soup I have ever tasted. My love for this recipe is due to the fact that it is simple, wholesome, and packed with flavor, making it my favorite go-to lentil soup recipe. The combination of red lentils and crushed tomatoes creates a rich, slightly creamy texture without needing any dairy. Plus, it’s budget-friendly, as most of the ingredients are pantry staples. Whether I’m making it for a quick weeknight dinner or meal prepping for the week, this soup never disappoints with its comforting taste and satisfying warmth.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

Lentil: I used red lentils but you can use green, yellow if that’s what you have, even purple (lol)
Tomatoes: I am such a fan of fresh ingredients, especially tomatoes but today I had to go with canned tomatoes. If you have fresh tomatoes, you can just dice them or grate them.
Vegetable stock: I wanted this tomato lentil soup to be 100% plant based to accommodate my vegan sister in law but you can use beef or chicken stock or broth to add meaty flavor to your lentil soup.
Onion: I used yellow onion but don’t let the color of an onion stop you from making this delicious soup.
Carrot
Celery: I used 2 celery sticks, don’t overdo it here it might overtake the texture of the soup and we want the lentils to be the hero in this soup.
Olive oil
Garlic: I used already minced garlic, if you have garlic cloves then I think 4 to 6 might be enough depending on their size and how much you love garlic.
Ground Cumin: I didn’t have cumin seeds, if I did I would’ve used them but the ground cumin came through for me cause I still had that aromatic flavor of cumin I love so much.
Paprika
Oregano: I always used dried oregano, I’ve actually never seen fresh oregano come to think of it.
Salt and pepper this is always my finishing touches and sometimes I can do without them.

How to make Moroccan Lentil Soup

Prepare the vegetables:
- Rinse the celery under running water, then chop it into small pieces.
- Peel the carrot using a vegetable peeler, then dice it into small, even pieces.
- Peel the onion and dice it finely.
Sauté the vegetables:
- Place a large, deep pot on the stove and turn the heat to medium-high.
- Pour in the olive oil and let it warm up for about 30 seconds.
- Add the chopped onion, celery, and carrot to the pot. Stir them occasionally and let them cook for about 5 minutes. They should soften slightly but not brown.
Add the spices:
- Add the minced garlic, dried oregano, paprika, and ground cumin.
- Stir everything together and let the spices cook for about 30 seconds to 1 minute. This helps release their flavors. Be careful not to burn the garlic.
Add the tomatoes:
- Open the can of crushed tomatoes and pour them into the pot.
- Stir well and let them cook for about 5 minutes without a lid. This will help them thicken slightly.
Cook the lentils:
- Add the rinsed red lentils to the pot. Stir to combine them with the tomato mixture.
- Pour in 3 cups of vegetable stock. Stir everything together.
- Increase the heat to bring the soup to a boil. Once it starts boiling, reduce the heat to medium and let it simmer for 20 minutes. Stir occasionally to prevent sticking.
Final seasoning and serving:
- After 20 minutes, check if the lentils are soft by pressing one between your fingers or tasting a spoonful of soup. If they are still firm, let the soup cook for a few more minutes.
- Taste the soup and add salt and pepper if needed. Stir well.
- Once the lentils are fully cooked and the flavors have blended, turn off the heat.

Your Moroccan red lentil soup is ready! Serve it warm and enjoy.

A pot of Moroccan lentil soup with a wooden spoon in it on a white and green tablecloth. There are some garlic skin and garlic cloves near the pot and another bowl of lentil soup with a plate of toasted bread beside it too, all this on a black background.

Tips and common mistakes to avoid for beginner cooks

It’s best to avoid using plain water instead of broth, as it can result in a less flavorful soup. Broth enhances the taste by adding depth that water alone cannot provide. If you’re using store-bought broth, taste it before adding extra salt. Some varieties, especially those without a low-sodium label, can be quite salty, so checking first helps prevent over-seasoning.
Red lentils cook quickly and can become too soft if overcooked, so keep an eye on them while they simmer.
As the lentils cook, they will absorb liquid, which may thicken the soup. If you prefer a thinner consistency, gradually add more broth or water. If you use water, you may need to adjust the seasoning, depending on how much you add.

More delicious soup recipes to add to your rotation

Tomato Chickpea Soup

A bowl of broccoli rice soup with a lifestyle scene on a black background.

Cheesy Broccoli Rice Soup

An overhead image of lentil chickpea soup bowl with a snap of a plate with toasted bread nearby and some leftover ingredients on a black background

Red lentil and chickpea soup

How to store and reheat leftover lentil soup

This Moroccan-style lentil soup was so delicious, I doubt if you will have any leftover but hey if you do have any, allow it to cool before transferring it into an airtight container. What I noticed about glass containers is that they preserve its freshness and doesn’t absorb the odor of the fridge. For longer storage, freeze in a suitable container, or Zip lock bag. It will be good for up to 3 days in the fridge and up to 3 months in the freezer.

To reheat, thaw in the refrigerator or over the counter if you want to speed up the thawing process. Warm the soup on the stove, adding a little bit of water or broth to maintain the desired consistency. If it seems like is too watery, let it simmer on low or medium heat until the excess water evaporates. Let’s not forget that microwaves can also be used and it’s quicker.