Moroccan Lentil Soup ~

This hearty and fragrant one-pot meal is quick to make and packed with good-for-you ingredients!

Perfect for easy weekday cooking or meal prep!

Table of Contents

Ingredients for Moroccan Lentil Soup

You will need:

3 tablespoons olive oil
1 cup carrots, chopped
1/2 cup yellow onion, chopped
1 tablespoon parsley, chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon dried tarragon
2 teaspoons fresh ginger, grated
1 (16-ounce) package dried brown lentils
1 cup crushed tomatoes
8 cups vegetable broth
2 cups spinach leaves, rough chopped
1 cup zucchini, chopped

Ingredient Notes

This recipe is very forgiving and easy to adapt to ingredients on hand:

Onion: White onion can be used in place of yellow. Red onion is not recommended for this recipe.
Ginger: If fresh ginger is not available, 2/3 teaspoon ground ginger powder works just as well.
Lentils: Use dried brown or green lentils. They both hold their shape well and retain a satisfying “bite” after they’re cooked. Red lentils are not recommended as they tend to get mushy and make the broth too thick for this recipe.
Tomatoes: To add a little heat, try swapping the crushed tomatoes for undrained fire-roasted tomatoes.
Broth: Vegan chicken-style broth can be used in place of vegetable. Just be aware that chicken-style broth tends to be on the saltier side so you may need to adjust the amount of salt accordingly.
Spinach: Kale packs a nutritional punch and is an excellent substitution for spinach in this recipe.
Zucchini: Eggplant, yellow squash, and and mushrooms are also good choices for this soup.

How to Make Moroccan Lentil Soup

STEP ONE: Into a large soup pot over medium heat, add the olive oil. When the oil is hot, add carrots, onion, parsley, salt, ground black pepper, cumin, and tarragon. Cook for 4 minutes, stirring frequently until vegetables are slightly softened. Add the ginger and continue cooking for an additional 1 minute.

STEP TWO: Stir in lentils, crushed tomatoes, and vegetable broth. Bring to a boil then reduce heat to low. Cover and simmer 20 minutes, or until the lentils are tender.

STEP THREE: Stir in spinach and zucchini, then continue simmering for an additional 5 minutes, until zucchini is tender.

STEP FOUR: Adjust seasoning to taste and serve hot.

Quick Tip for Success

Note that this soup will thicken within a few hours of cooking. This is not necessarily a negative thing; it just makes the dish more like a stew. If this happens and you prefer more liquid, you can simply add more vegetable broth and seasonings as needed.

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Roasted Eggplant and Garlic Soup

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Vegan Ginger Noodle Soup

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