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4.96 from 25 votes

Healing Moroccan Lentil Soup

Healing Moroccan Lentil Soup- made with a blend of Moroccan-inspired spices, this lentil soup is packed full of flavor and nutrition.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: dinner, Soup
Servings: 4
Calories: 329kcal


  • 1 cup lentils brown or green, soaked*
  • 2 tablespoons olive oil
  • 1 yellow onion finely chopped
  • 1 fennel bulb finely chopped
  • 2 large carrots finely chopped
  • 3 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne optional
  • 1/8 teaspoon ground cinnamon
  • 6 cups vegetable broth
  • 1 medium-size sweet potato peeled and diced into 1-inch cubes
  • juice of 1 lemon
  • fresh cilantro chopped, for garnish


  • In large pot, warm the oil over medium heat. Add the onion,fennel, carrot and garlic. Cook for about 3 minutes, until onion is translucent and garlic is fragrant.
  • To the pot, add 1 cup of the vegetable broth along with the spices (cumin to cinnamon). Bring to a low boil and cook for 10 minutes so that the liquid reduces by approximately 1/3.
  • Pour in the remaining broth along with the sweet potato and rinsed lentils then bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the lentils and potato are tender.
  • Remove the pot from the heat then squeeze in the lemon juice and stir together. Ladle into individual bowls for serving and garnish with chopped cilantro. Serve warm and enjoy!


*this recipe assumes the lentils have been soaked for at least 6 hours (or overnight) and then rinsed. I prefer to do this to make them easier to digest. If you would like to skip that step then you’ll need to add an additional 2 cups of vegetable broth to the recipe.


Calories: 329kcal | Carbohydrates: 51g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 1286mg | Potassium: 987mg | Fiber: 19g | Sugar: 8g | Vitamin A: 10619IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 5mg