Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Moroccan Lentil Soup Recipe
    Lost? Site Map

    Moroccan Lentil Soup

    Moroccan Lentil Soup. Photo by Bergy

    1/5 Photos of Moroccan Lentil Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Saguaro's Note:

    This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Pick over and rinse the lentils and place them in a soup pot with the cold water.
    2. 2
      Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes.
    3. 3
      While the lentils are cooking, heat the olive oil in a medium sized sauté pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne.
    4. 4
      Cook over medium heat until the onions are soft, 7 - 8 minutes; then add the diced vegetables, another 1/2 tsp of salt, and the spices.
    5. 5
      Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute.
    6. 6
      Add the vegetables and the tomatoes to the lentils and their broth. Cover and cook for 30 minutes.
    7. 7
      Season to taste with salt and cayenne.
    8. 8
      Garnish with the cilantro.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on December 23, 2011


      MMMMMMMMM!!!! This was SO good! Thank you for sharing! I did add just a couple things, like I used french lentils and added a cup of red. Also I threw in a pinch of cardamon and cinnamon. I also added some diced potatos (I know, not really moroccan...) but I wanted to make it a little bit heartier. I also removed about 1/3 of the soup and pureed it, adding it back into the soup. I like my soups to have the illusion of turned out so good! Thank you for posting this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2012


      Delicious! Like theAmateurPastryChef, I increased the amount of lentils (1.5 cups) and used a mix of French lentils and red lentils. I also tossed in a cube of vegetarian boullion as I was cooking the lentils. I used an immersion blender at the end to thicken it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2009


      Best Lentil Soup I've ever had! Make it all the time and everyone raves over it! Don't forget to add plenty of Cilantro for garnish!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Moroccan Lentil Soup

    Serving Size: 1 (300 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 176.3
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 84.2 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 11.9 g
    Sugars 5.0 g
    Protein 9.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites