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Bird's eye view of a blue terra-cotta dish filled with lentil soup

Lentil Soup with Moroccan Spices

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  • Author: Vicky & Ruth
  • Total Time: 1 hour
  • Yield: 12 cups 1x
  • Diet: Vegan


This easy Lentil Soup is filled with Moroccan spices, tomatoes, and rice for a hearty meal that has everyone coming back for a second helping! Serve it with a simple salad or a loaf of crusty bread for the perfect weeknight meal.


  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced small
  • 3 cloves of garlic, minced
  • 1 tsp ground sweet paprika, you may also use smoked paprika
  • 1 tsp ground turmeric
  • 3/4 tsp ground Allspice
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp hot pepper flakes or Aleppo pepper (optional if you like a little heat)
  • 2 cups brown lentils picked over and rinsed, you may also use green lentils (See Note)
  • 8 cups veggie broth, veggie chicken broth or water
  • 1-2 tsp salt (See Note 3)
  • 1 - 28 ounce can of small diced tomatoes, you may also use crushed tomatoes
  • 1/2 cup basmati, jasmine rice, or any rice you have on hand. (See note 2 if using brown or wild rice)
  • Schug ( Optional)


  1. In a large pot  heat the olive oil
  2. Add diced onions and garlic cook on medium-high for 3 minutes, add the spices, cook for an additional 3 minutes.
  3. Add water or broth and lentils, and bring to a boil. Reduce heat to medium-low and let the lentils simmer covered for 25 minutes or until tender, but not mushy. Some lentils may require a longer cooking time. ( See Note 1). Do not leave the lentils unattended or they will burn when most of the water has evaporated.
  4. Add salt ( See Note 3), canned tomatoes, rice and bring to a boil again. Reduce heat, simmer covered for 20 minutes or until rice is cooked. ( See Note 2).  Same advice again, do not leave the soup unattended or it may burn when most of the water has evaporated.
  5. If the soup is too thick add some water to achieve the desired consistency.
  6. Serve hot with some Schug on top (optional)


  1. You may use Pardina, green or black lentils.  Cooking times may vary between the different types of lentils.  See this post for a detailed description of the different types of lentils.
  2. If you are using brown or wild rice you may need to add more water or broth and the cooking time for the rice will be longer. It's always better to add the salt once the lentils are tender.  They will cook faster this way.
  3. We used 2 tsp of salt, you may want to start with one tsp and add more salt to your taste.
  4. If the soup is too thick or it thickened in the fridge add some water.
  • Prep Time: 10
  • Cook Time: 50
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Moroccan


  • Serving Size: 1.5 cups
  • Calories: 241
  • Sugar: 5.8
  • Sodium: 473
  • Fat: 2.7
  • Saturated Fat: .4
  • Unsaturated Fat: 2.3
  • Trans Fat: 0
  • Carbohydrates: 43.3
  • Fiber: 7.6
  • Protein: 14
  • Cholesterol: 0

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