This Moroccan lentil soup may look simple, but it quickly became one of my favorite recipes. What makes it stand out is the warm, aromatic spice blend in the broth — a combination of cumin, coriander, cinnamon, and allspice that creates a rich, slightly unexpected flavor profile. If you haven’t tried Moroccan spices together before, they can seem unconventional, but trust the mix: these spices complement each other beautifully and produce a comforting, layered broth.
I prefer this soup fairly broth-forward because I love sipping the spiced liquid as much as eating the lentils. If you prefer a heartier bowl, you can easily add cooked pasta, rice, millet, or any grain to thicken it and make the meal more substantial. Cooking is about making recipes your own, so feel free to adjust the texture and spice levels to your liking.
The protein in this recipe comes from the lentils — I used large green or black lentils for texture and flavor. Lentils are nutritious, versatile, and quick to cook; they hold their shape well and absorb the flavors of the broth. If you want to follow the original inspiration, look for high-quality, farmer-sourced lentils, but any good-quality green or black lentils will work well.
Lairds are the stars of the lentil family. First cultivated at the University of Saskatchewan in the late 1970s, the laird lentil kickstarted the Canadian pulse industry we have today. It’s an evolution of a crop first grown more than 20,000 years ago, and now it’s the gold standard of lentils, big and green and packed with essential nutrition.
I love how food connects us to history and place. Lentils are humble yet historic crops, and sourcing them thoughtfully supports sustainable agriculture and farmers who care about crop quality. That backstory makes a simple bowl of soup feel meaningful.
Moroccan Lentil Soup
This Moroccan lentil soup features a fragrant, spice-forward broth that’s both comforting and bright. It’s easy to make, vegan-friendly, and adaptable — serve it light as a brothy soup or heartier with grains.
Prep & Cook Time
Prep time: 10 minutes • Cook time: 20 minutes • Total time: 30 minutes
Ingredients
Lentils
- 1 cup black or green lentils
Soup
- Extra virgin olive oil, for sautéing
- 1 medium yellow onion, diced
- 4 cloves garlic, finely minced
- 1 (15 oz) can fire-roasted tomatoes
- 6 cups vegetable stock
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp allspice
- 1/8 tsp cayenne pepper, or more to taste
- Pinch of ground cinnamon
To Serve
- Cooked pasta, rice, millet, or another grain, if desired
Instructions
Lentils
- Cook the lentils according to the package instructions until tender but still holding their shape. Drain and set aside.
Soup
- Heat a drizzle of extra virgin olive oil in a soup pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5–10 minutes.
- Add the minced garlic and cook until fragrant, about 1–2 minutes, taking care not to let the garlic brown.
- Stir in the fire-roasted tomatoes and let the mixture simmer for about 5 minutes to develop flavor.
- Add the vegetable stock, cumin, black pepper, ginger, coriander, allspice, cayenne, and a pinch of cinnamon. Stir well and simmer for about 10 minutes to allow the spices to meld and the broth to become aromatic.
To Serve
- Either add the cooked lentils directly to the hot soup or place lentils in serving bowls and ladle the soup over them. If you prefer a thicker, more substantial bowl, add cooked pasta, rice, or another grain before serving.
- Taste and adjust seasoning: add more salt, pepper, or cayenne if you like more heat. Serve warm and enjoy.
Quote of the Day:
Let things taste the way they are.
– Alice Waters
P.S.
If you make this soup and share it on Instagram, tag @wellandfull and use #wellandfull so the creator can see your version. I love seeing how people adapt recipes and make them their own.