Moroccan Spiced Lentil Soup

March 5, 2013 by Kari Karch

Learn how to make a simple but savory soup with this recipe for a delicious Moroccan spiced lentil soup!


preparation time
0 mins

cook time




2 tablespoons extra-virgin olive oil

2 large onions chopped

3 large cloves garlic minced

2 heaped teaspoons ground coriander

2 heaped teaspoons ground cumin

1 teaspoons turmeric

0.75 teaspoons paprika

0.25 teaspoons cinnamon

0.25 teaspoons allspice (optional)

1.5 teaspoons kosher salt (to begin with), then to taste

0.5 teaspoons freshly ground black pepper

7 cup vegetable broth

1 24-ounce can crushed tomatoes

2 cup dried red lentils rinsed and picked over

3 tablespoons chopped flat-leaf parsley leaves

1 tablespoons chopped fresh cilantro


Heat the olive oil in a large saucepan or dutch oven over medium-high heat. Add the onions and cook until tender, about 6 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, allspice & red pepper flakes. Cook for another minute or two, stirring to coat the onions. Add the broth, tomatoes and salt, and bring to a boil. Turn down to a simmer and cook for 1 hour, or until the lentils are tender. Stir in the lemon juice, a small splash of red wine vinegar, cilantro, and parsley. Season to taste again with kosher salt. Cover and cook for an additional 10 minutes.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.