Moroccan Lentil Soup

Photo by Louiie Victa

Moroccan Lentil Soup

What makes a Moroccan lentil soup different from the ones you normally eat? We include the flagrant cumin spice, garlic, and of course some harissa – not only for a little spice but for the balanced acidity and flavor. 

Shopping list

  • 2 carrots diced finely
  • 1 small/medium onion chopped
  • 1 celery stick chopped
  • 1 cup of green lentils 
  • 3 garlic cloves minced
  • ½ can of peeled whole tomatoes chopped finely 
  • 4 cups vegetable broth
  • 4 cups water (or less)
  • 1 bay leaf cut in half 
  • 1 tspn of cumin
  • 1 tbspn of harissa hot sauce and marinade
  • ¼ lemon
  • Salt and pepper to taste


In a cast iron pot, sauté the onion, carrot, and celery, (commonly known as mirepoix) until the onion is translucent but not browned. Add the garlic cloves, the harissa hot sauce and marinade, bay leaf, and the chopped tomatoes. Allow to simmer for a few minutes before adding in the lentils, the vegetable broth, and water. Add as much water as you’d like depending on the consistency you’d like to achieve – I personally like a thicker lentil soup. Bring to a boil and then lower the heat to medium low. Occasionally check the lentils to see if they’re cooked to your liking – if you like them to be softer, cook them for longer.

Towards the end of the cooking, add in the cumin, salt and pepper, and more harissa if you like more spice. Squeeze some lemon into every bowl – the acid will brighten up the earthy lentil flavor and will add another level of depth. Something to keep in mind when cooking in general. 

Serve hot and serve with love!