Moroccan Lentil Soup with Chickpeas
Warm up your kitchen with the aromatic allure of Moroccan Lentil Soup with Chickpeas, a comforting dish brimming with bold spices and wholesome ingredients. This vegan and gluten-free soup combines tender red lentils, hearty chickpeas, and vibrant vegetables, all simmered in a fragrant blend of cumin, coriander, cinnamon, and smoked paprika. A splash of fresh lemon juice and cilantro adds a zesty brightness to perfectly balance the earthy, spiced broth. Ready in under an hour, this nutrient-packed soup is not only easy to make but also incredibly versatile—serve it with crusty bread or over a bed of rice for a satisfying meal. Perfect for weeknight dinners or meal prep, this Moroccan-inspired recipe is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon crushed red pepper flakes
- 1 cup red lentils, rinsed
- 1 15-ounce can chickpeas, cooked or canned, drained and rinsed
- 1 14-ounce can diced tomatoes, canned with juice
- 4 cups vegetable broth
- 1 cup water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for another 3–4 minutes while stirring occasionally.
Add the cumin, coriander, cinnamon, smoked paprika, turmeric, and red pepper flakes to the pot. Stir the spices into the vegetables and cook for 1 minute to release their aromas.
Pour in the rinsed red lentils, drained chickpeas, canned diced tomatoes (with their juice), vegetable broth, and water. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 25–30 minutes, or until the lentils are tender and the soup has thickened.
Stir in the chopped fresh cilantro and fresh lemon juice for a bright, fresh flavor. Season with salt and black pepper to taste.
Remove the soup from heat and let it sit for 5 minutes before serving. Ladle into bowls and garnish with additional cilantro if desired.
Serve warm with crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 10.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
