Moroccan Spiced Lentil & Chickpea Soup Recipe

Introduction

This Moroccan Spiced Lentil & Chickpea Soup is a hearty and flavorful dish perfect for cozy evenings. Packed with warming spices and rich textures, it delivers comforting nourishment with every spoonful.

Ingredients

• 1 large onion, chopped roughly
• 2 tbsp olive oil
• 3 garlic cloves, sliced
• 2 celery sticks, chopped into small dice
• 2 carrots, chopped into small dice
• 1 tsp cumin seeds
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes (optional)
• 5 tomatoes, roughly sliced
• 1 litre vegetable stock
• 200 g red split lentils, washed
• 2 tbsp rose harissa or 1 tbsp harissa
• 1 can chickpeas, drained
• 3 handfuls coriander, chopped roughly
• 1 tsp sea salt

For the tahini dressing:

• Juice of 1 lemon
• 1 tbsp tahini
• 3–4 tbsp water
• 1/2 tsp sea salt
• Twist of black pepper

Toppings: coriander, chilli flakes

Instructions

1. Step 1: In a large pan, heat the olive oil over medium heat. Add the chopped onions and cook for 7-8 minutes until soft and lightly browned.
2. Step 2: Add the sliced garlic, diced celery, and diced carrots. Stir well and cook for 2-3 minutes to combine the flavors.
3. Step 3: Sprinkle in the cumin seeds, cinnamon, turmeric, smoked paprika, and chilli flakes if using. Stir thoroughly until the vegetables are coated in the spices.
4. Step 4: Add the roughly sliced tomatoes and cook until they begin to soften, about 3-4 minutes.
5. Step 5: Pour in the vegetable stock, add the washed red split lentils and harissa. Cover the pan and simmer for 10 minutes.
6. Step 6: Remove the lid and continue to simmer for another 10 minutes to thicken the soup.
7. Step 7: Stir in the drained chickpeas and roughly chopped coriander. Season the soup with sea salt to taste and mix well.
8. Step 8: To make the tahini dressing, combine the lemon juice, tahini, water, sea salt, and black pepper in a blender or mini chopper. Blitz until smooth and creamy.
9. Step 9: Serve the soup hot, drizzled with tahini dressing, and topped with fresh coriander and extra chilli flakes if desired.

Tips & Variations

• For a creamier soup, blend half of the soup before adding the chickpeas and coriander.
• Adjust the harissa to control the heat level, adding more for a spicier kick or less for milder flavor.
• Swap red split lentils for green or brown lentils if preferred, but cooking times may vary.
• Add a squeeze of fresh lemon juice at the end for a bright, fresh finish.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen if it thickens. The tahini dressing is best made fresh but can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but remember to soak and cook them fully before adding to the soup. Using canned chickpeas saves time and is more convenient for this recipe.

Is this soup suitable for freezing?

Yes, this soup freezes well. Allow it to cool completely before freezing in portions. Thaw overnight in the fridge and reheat thoroughly. The texture of the tahini dressing may change, so it’s best added fresh after reheating.

Moroccan Spiced Lentil & Chickpea Soup Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

This Moroccan Spiced Lentil & Chickpea Soup is a hearty, flavorful dish featuring Mediterranean spices, red split lentils, chickpeas, and fresh vegetables. Enhanced with warm cumin, cinnamon, turmeric, and smoked paprika, it offers a comforting and nutritious meal topped with a zesty tahini dressing and fresh coriander.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Soup

• 1 large onion, chopped roughly
• 2 tbsp olive oil
• 3 garlic cloves, sliced
• 2 celery sticks, chopped into small dice
• 2 carrots, chopped into small dice
• 1 tsp cumin seeds
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes (optional)
• 5 tomatoes, roughly sliced
• 1 litre vegetable stock
• 200 g red split lentils, washed
• 2 tbsp rose harissa or 1 tbsp harissa
• 1 can chickpeas, drained
• 3 handfuls coriander, chopped roughly
• 1 tsp sea salt

For the Tahini Dressing

• Juice of 1 lemon
• 1 tbsp tahini
• 3–4 tbsp water
• 1/2 tsp sea salt
• Twist of black pepper

Toppings

• Fresh coriander
• Chilli flakes (optional)

Instructions

1. Cook the onions: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the roughly chopped onions and cook for 7-8 minutes until they are soft and starting to brown.
2. Add garlic, celery, and carrots: Stir in the sliced garlic, diced celery, and diced carrots. Cook for an additional 2-3 minutes, stirring to combine and soften the vegetables slightly.
3. Add the spices: Sprinkle in cumin seeds, cinnamon, turmeric, smoked paprika, and optional chilli flakes. Stir well so the vegetables are evenly coated with the spices.
4. Add tomatoes and simmer: Add the roughly sliced tomatoes and let them soften slightly for a few minutes to release their juices.
5. Add stock, lentils, and harissa: Pour in 1 litre of vegetable stock followed by the washed red split lentils and rose harissa. Stir to combine, cover the pan, and allow to simmer gently for 10 minutes.
6. Continue simmering uncovered: Remove the lid and simmer the soup for another 10 minutes to reduce and thicken the broth.
7. Add chickpeas and coriander: Stir in the drained chickpeas and chopped coriander. Season with 1 teaspoon of sea salt and adjust seasoning as needed.
8. Prepare the tahini dressing: Add lemon juice, tahini, water, sea salt, and black pepper to a mini chopper or blender. Blitz until the mixture is creamy and smooth.
9. Serve the soup: Ladle the soup into bowls, drizzle with the tahini dressing, and garnish with fresh coriander and optional chilli flakes for an extra kick.

Notes

• Harissa can be adjusted to taste or omitted if you prefer less heat.
• For a smoother texture, blend part of the soup before adding chickpeas.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• Red split lentils cook quickly and do not need pre-soaking.
• Adjust water amount in tahini dressing to achieve desired consistency.

Keywords: Moroccan lentil soup, chickpea soup, spiced soup, vegan soup, healthy lentil recipe, harissa soup, tahini dressing