Saturday, October 19, 2019

Moroccan Lentil Soup #SoupSaturdaySwappers

This delicious spiced dish is actually more like a stew than a soup.  I guess I could have added more broth after the lentils were done cooking but I kind of liked how hearty and filling it turned out.

This meatless dish is chock full of lentils and vegetables and then topped with a healthy dose of Greek yogurt to finish it off.  Welcome to Soup Saturday Swappers.......

Sue of Palatable Pastime is hosting this month and asked us to bring Morocco to the table.  On the third Saturday of each month a group of us get together and post soup/stew recipes based on a theme or ingredient chosen by one of the members.  It is great fun and we would love to have you join us.  If you are a blogger who likes to cook and would like to join in just leave a comment below letting me know so I can send you an invitation.

Soup Swappers

Moroccan Soups and Stews

Those are some mighty fine looking recipes there.  I can't wait to go check them out but first let me share my recipe with you.

Filled with the warm spices of cinnamon, cumin, curry and allspice this thick, hearty soup is a bowl full of comfort and a brisk fall day.  

Moroccan Lentil Soup

Moroccan Lentil Soup

Yield: 4 servings
prep time: 30 Mcook time: 1 H & 30 Mtotal time: 1 H & 60 M
Filled with the warm spices of cinnamon, cumin, curry and allspice this thick, hearty soup is a bowl full of comfort and a brisk fall day.


  • 1 T. butter
  • 1 T. olive oil
  • 1/2 medium onion, cut into chunks
  • 1/2 green bell pepper, cut into chunks
  • 1 carrot, scraped and cut into thirds
  • 1 small eggplant, peeled and cut into chunks
  • 2 cloves garlic, peeled
  • 1 t. cumin
  • 1/4 t. curry 
  • 1/4 t. allspice
  • 1/2 t. cinnamon
  • pinch of red pepper flakes
  • 2 c. water
  • 4 c. chicken stock
  • 1/4 c. dry sherry
  • 1 (15 oz) can fire roasted, diced tomatoes, with juices
  • 8 oz. dried lentils
  • salt and pepper, to taste
  • Plain Greek yogurt, for garnish, if desired


How to cook Moroccan Lentil Soup

  1. Place the butter and olive oil in a dutch oven over medium heat.  
  2. Place the onion, pepper, carrots, eggplant and garlic into the bowl of a food processor and pulse until finely chopped.  
  3. Add to the  dutch oven, season with the cumin, curry, allspice, cinnamon and red pepper flakes.  Cook, stirring occasionally,  until fragrant and the vegetables are softened, about 10 minutes.  Add the sherry and bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
  4. Add the water, chicken stock, tomatoes with juice and lentils to the pot.  Bring to a boil, reduce heat, cover and simmer for about 1 1/2 hrs. until the lentils are soft.  Taste and season with salt and pepper, as needed.  If you want a more brothy soup you can add additional chicken stock or water until it reaches your desired consistency.
  5. Garnish with yogurt, if desired.


Adapted from a recipe found at the NY Times
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#soup, #stew, #Vegetarian, #lentils, #international, #Moroccan,
Soup, Stew, Vegetarian
Created using The Recipes Generator


  1. The thickness reminds me a little of mujadarra. There is a food truck guy who sells that mixed with rice inside a flatbread wrap. Very tasty

    1. I love Mujadarra and the texture was the same but I missed those crispy onions.

  2. This soup and a basket of flatbread sounds like a fabulous meal! I love all of the ingredients in Moroccan recipes.

  3. I might have to sneak the eggplant past B.O.B. Bob...not a fan. However, sometimes he doesn't even realize it's there!!!

    1. Almost guaranteed he won't know it is in this soup Colleen.

  4. Your soup looks so delicious and flavorful!


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