Spiced Moroccan Lentil Soup

This Moroccon lentil soup recipe is perfect for a cold February day. Slight heat from the spices and texture from the puy lentils make this a meal packed with nourishment.


Blazing Salads
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Soup
Cuisine Mediterranean
Servings 4
Calories 245 kcal


  • 175 g red lentils
  • 55 g puy lentils
  • olive oil extra virgin
  • 1 onion diced medium
  • 1 carrot diced
  • 1 celery diced stick
  • ½ red pepper diced
  • 1 tsp cumin ground
  • 1/2 tsp coriander ground
  • pinch turmeric
  • 2 cloves garlic minced
  • ½ red chilli deseeded and chopped fine
  • 2 tsp ginger finely grated fresh
  • 200 g tomatoes chopped tinned tomatoes
  • 1 tbsp coriander chopped fresh coriander
  • sea salt


  • Place the lentils in a large bowl and rinse several times in cold water to clean them.
  • In a large pot, heat the olive oil over a medium heat and saute the onion for 2 minutes. Add the garlic and saute for 1 minute and then add the ginger, chilli, ground coriander and cumin, turmeric and saute for a further minute.
  • Add the carrot, celery, red pepper and tomato and stir. Place the washed lentils on top.
  • Pour in 1½ litres of cold water, add a pinch of salt. Cover and bring to a boil, lower the heat and simmer for 30 minutes.
  • When the soup is cooked stir well, season with salt and pepper and stir in the chopped fresh coriander.


Calories: 245kcalCarbohydrates: 43gProtein: 16gFat: 1gSaturated Fat: 1gSodium: 28mgPotassium: 710mgFiber: 20gSugar: 6gVitamin A: 3545IUVitamin C: 40mgCalcium: 61mgIron: 5mg
Tried this recipe?Let us know how it was!



Lorraine and Pamela of Blazing SaladsBlazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.

Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com

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