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.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Heat olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion and sauté for 4–5 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrots, and celery. Cook for another 3–4 minutes while stirring occasionally.

Step 4

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.

Step 5

Pour in the rinsed red lentils, drained chickpeas, canned diced tomatoes (with their juice), vegetable broth, and water. Stir to combine.

Step 6

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.

Step 7

Stir in the chopped fresh cilantro and fresh lemon juice for a bright, fresh flavor. Season with salt and black pepper to taste.

Step 8

Remove the soup from heat and let it sit for 5 minutes before serving. Ladle into bowls and garnish with additional cilantro if desired.

Step 9

Serve warm with crusty bread or over a bed of rice for a complete meal.

Nutrition Facts

Serving size	(2727.8g)

Amount per serving	% Daily Value*
Calories	1805.2

Total Fat 50.7g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6237.1mg	0%
Total Carbohydrate 274.5g	0%
Dietary Fiber 76.9g	0%
Total Sugars 66.7g
Protein 82.2g	0%

Vitamin D 0IU	0%
Calcium 689.2mg	0%
Iron 30.0mg	0%
Potassium 5807.2mg	0%

*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.

Source of Calories

Fat: 24.2%

Protein: 17.5%

Carbs: 58.3%