Moroccan Tomato Lentil Stew (Soup)

READY IN: 45mins
Recipe by Mellowpuff

I always get great feedback from friends with this soup - tis my signature dish!!! The spice amounts are for a mildish soup. Add more if you like it spicy. To save time, use 2 cups of tomato pasta sauce with the soup stock as the base (instead of the leek, tomatoes etc)

Top Review by playingwflavors

Overall this was excellent! I loved the spices and how hearty it was for being vegetarian. The only problem I found was in choosing which type of lentils to use. It wasn't specified which type to use so I went with the typical green lentils. That must have been the wrong choice because the listed cooking time and the amount of liquid was not enough to cook green lentils. I had to add another 15 minutes to the listed cooking time and another 1 1/2 cups of water to the stew to get the lentils cooked. By this time the potatoes were almost ready to fall apart. I did get the lentils cooked though and it was awesome! It was so thick we decided to serve it over rice. Very yummy!

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium heat. Add leek, garlic, spices and tomato paste. Cook gently, stirring, for 5 minutes.
  2. Add remaining ingredients and simmer until the potatoes are cooked.

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