Warm up this winter with a bowl of delicious Moroccan Lentil Soup. This soup is packed with vegetables and lentils and is flavored with aromatic spices like cumin and ginger. It's perfect for a vegan or vegetarian lifestyle and is hearty enough to satisfy even the biggest appetite!
This Moroccan Lentil Soup with carrots and kale is hearty, tasty, and full of Moroccan-inspired spices.
It's also super easy to make and full of great flavor!
The flavors of Morocco are one of my favorites to cook with. They are bold, yet spicy and sweet all at the same time making delicious layers of flavor.
This recipe for lentil soup uses Ras El Hanout which is a Moroccan spice blend that can be found at most grocery stores. It contains a variety of spices like cumin, ginger, and cinnamon which give the soup a beautiful flavor.
The base of the soup is made with lentils, carrots, and garlic which are cooked until they are soft. Add a healthy dose of kale to the mix for a satisfying soup that is bursting with protein and comfort.
Enjoy this soup on a cold winter day or anytime you need a bowl of soup that will warm you from the inside out!
Check out my other Vegan Soup Recipes.
Why You'll Love This Recipe
- This Moroccan Lentil Soup uses clean and simple ingredients you can find anywhere, with tasty spices.
- All of the ingredients are budget-friendly.
- You can customize the soup by adjusting the spices and swapping out your favorite vegetables.
- It's full of protein and fiber which will keep you healthy and satisfied.
- Red Lentils - This type of lentil is perfect for soup because they cook quickly and become soft.
- Ras El Hanout - This is a Moroccan spice blend that can be found at most grocery stores or online.
- Carrots - Carrots add sweetness and flavor to the soup.
- Kale - Kale is a nutrient-rich green that adds satisfying texture and flavor to the soup.
- Oil - Used to saute the vegetables which helps break them down and release their flavor.
- Garlic & Onion - Adds a bold garlic and onion flavor to the soup that pairs well with the rest of the ingredients.
- Ground Cumin - Adds a light smoky flavor that complements the dish.
- Vegetable Stock & Water - Thins out the soup allowing all of the flavors and ingredients to combine.
- Lemon Juice - Gives the soup a hint of freshness and a bright pop of acidity.
- Garnish - Finish the soup with parsley, a pinch of za’atar, or more Ras El Hanout.
Please see the recipe card below for quantities.
Wondering how to make this Morrocan Lentil Soup recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the vegetables: Peel and slice the carrots into rounds. Chop the kale into bite-sized pieces and chop the onions and garlic.
Saute the vegetables: Heat the oil in a large pan over medium heat. Add the carrots and onion and cook, stirring often, for 7 minutes or until the onion is translucent but not browned. Stir in the garlic, Ras El Hanout, and cumin and cook for a further minute until all of the vegetables are soft and coated with seasoning.
Add the lentils & liquid: Stir in the lentils, stock, and water, bring to a boil. Reduce the heat and simmer for 25 minutes or until the lentils are soft.
Add the kale: Stir in the chopped kale and cook for a further 5 minutes or until it's wilted down. Stir in the lemon juice.
Garnish & serve: Serve with a drizzle of lemon juice, parsley, or additional spices. Enjoy!
Cut all of the carrots roughly the same size to ensure even cooking.
If you can't find Ras El Hanout, use a curry powder or garam masala spice blend instead. Or make it a little spicier with Middle Eastern Baharat spice blend.
When sauteing the vegetables, add the garlic last as it can burn easily.
Do not cook the kale in with the soup as it will become too soft and mushy changing the texture of the soup. Stir in at the end until wilted down.
Serve your Moroccan Lentil Soup with a toasted piece of Yeast Free Naan Bread.
Use Mushroom Stock instead of vegetable stock for a deep umami flavor.
Goes great with a slice of golden Turmeric Bread.
Enjoy for lunch with a side of fresh Easy Cabbage Salad.
Serve with some Moroccan Carrot Fritters.
Add a hint of creamy texture by pouring in a can of full-fat coconut milk at the end of cooking time.
Swap out the kale for other greens such as spinach, chard, or collards.
Add a protein such as cooked chicken, chickpeas, or tofu for a more filling soup.
Make your Moroccan Lentil Soup spicy by adding a pinch of chili flakes to the soup when you add the spices.
Replace the red lentils with green lentils, chickpeas, or cannellini beans.
Add a tablespoon of honey to balance out the acidity from the lemon juice.
Bump up the vegan protein in the dish by adding cubed tofu or tempeh.
Storing: Leftover Moroccan Lentil Soup can be stored in airtight containers in the fridge for up to four days.
Reheating: Reheat soup over medium heat on the stovetop, stirring occasionally, until heated through. Alternatively, reheat in a microwave-safe bowl with a lid, heating on full power for two to three minutes.
Freezing: This soup can be frozen for up to three months in an airtight container. Let thaw overnight in the fridge before reheating.
I prefer to use red lentils as they cook down and become soft which helps thicken the soup. However, you can also use green or brown lentils. If using brown lentils, cook for a few minutes longer as they will take longer to soften.
This soup is actually better the next day as the flavors have had time to meld together. Simply store in an airtight container in the fridge for up to four days or freeze for up to three months.
If you can't find Ras El Hanout, use a curry powder or garam masala spice blend instead. You could also use a combination of ground cumin, paprika, and cinnamon.
More Lentil Soups & Stews
Enjoy North African flavors with these Moroccan inspired recipes.
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Moroccan Lentil Soup
- ½ cup red lentils (100g) rinsed
- 1 pound carrots (500g)
- 2 teaspoons olive oil
- 1 onion diced
- 2 cloves of garlic minced
- 2 tablespoons Ras El Hanout spice blend
- ¼ teaspoon ground cumin
- 4 cups vegetable stock (1 litre)
- 1 cup water (235g)
- 2 cups kale roughly chopped (75g)
- 2 teaspoons lemon juice
- Peel and slice the carrots into rounds.
- Heat the oil in a large pan over a medium heat.
- Add the carrots and onion and cook, stirring often, for 7 minutes or until the onion is translucent but not browned.
- Stir in the garlic, Ras El Hanout and cumin and cook for a further minute.
- Stir in the lentils, stock and water, bring to the boil.
- Reduce the heat and simmer for 25 minutes or until the lentils are soft.
- Stir in the kale and cook for a further 5 minutes, then stir in the lemon juice.
- Serve with a drizzle of lemon juice and sprigs of parsley.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.