Moroccan Spiced Lentil Soup

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
0 mins


655 per serving


  • 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
  • 3/4 teaspoons paprika
  • 1/4 teaspoons cinnamon
  • 1/4 teaspoons allspice (optional)
  • a pinch of crushed red pepper flakes (****These go in right after the Allspice now**)
  • 1-1/2 teaspoons kosher salt (to begin with), then to taste
  • 1/2 teaspoons freshly ground black pepper
  • 7 cup vegetable broth
  • 1 24-ounce can crushed tomatoes
  • 2 cup dried red lentils, rinsed and picked over
  • juice of 1 lemon
  • small splash of red wine vinegar (about 1/2 tablespoon)
  • 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.

recipe by

Kari K.

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.

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