Delicious Moroccan Lentil and Chickpea Soup Recipe

If you’re looking for a hearty, flavorful soup to warm you up on cold nights or satisfy your hunger after a long day, look no further than this Moroccan Lentil and Chickpea Soup recipe. This dish combines the nourishing power of lentils and chickpeas with the exotic blend of Moroccan spices like cinnamon, turmeric, saffron, and ginger. As an Israeli chef, I believe that food cultures from around the world have something special to offer, and this soup is a perfect example of how diverse ingredients can come together to create a delicious and nutritious meal.

In addition to being packed with plant-based protein and fiber, this Moroccan Lentil Soup is also gluten-free and vegan-friendly. It’s perfect for meal-prep or enjoying as leftovers throughout the week. Plus, it’s super easy to customize based on your preferences or what you have on hand. You can substitute different vegetables, adjust the spice level to your liking, or add extra toppings like fresh herbs or lemon juice.

I hope that you will give this Moroccan Lentil and Chickpea Soup recipe a try and savor every spoonful. The aromas alone will transport you to the bustling souks of Morocco!

Why You’ll Love This Recipe

Moroccan Lentil and Chickpea Soup
Moroccan Lentil and Chickpea Soup

This Moroccan Lentil and Chickpea Soup Recipe is a must-try for any soup-lover out there! What’s not to love about the perfect blend of aromatic spices, tender lentils and chickpeas, and fresh herbs that deliver a taste of Morocco right to your kitchen?

Not only is this soup hearty, healthy, and packed with nutrition, but it’s also incredibly easy to make with just a few simple ingredients. With the delicate balance of cinnamon, turmeric, ginger, and saffron infusing into the lentils and chickpeas, you’ll be transported to another world of flavor.

This satisfying lentil chickpea soup will warm your soul from the inside out, making it an ideal comfort food for chilly nights or when you’re feeling under the weather. And the best part? This Moroccan-inspired recipe is vegetarian and vegan-friendly, so you can feed your friends and family with dietary restrictions.

So get ready to fall in love with this ultimate Harira recipe – choose it as an appetizer or entree, add some lemon juice and top it off with fresh cilantro or parsley for that perfect touch of freshness. Trust me; this soup will not disappoint!

Ingredient List

 A hearty bowl of Moroccan Lentil and Chickpea Soup, perfect for chilly winter days.
A hearty bowl of Moroccan Lentil and Chickpea Soup, perfect for chilly winter days.

Here’s a rundown of everything you’ll need to make this Moroccan lentil and chickpea soup. Most of these ingredients should be easy to source from your local grocery store, especially if you have a spice aisle dedicated to international products.

The following ingredients will be needed:

  • 1 cup of brown lentils
  • 1 can of chickpeas
  • 1 can of diced tomatoes
  • 4 cups of vegetable broth
  • 1 pinch of saffron
  • 1/2 teaspoonof ground ginger
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoonof ground turmeric
  • 1/4 teaspoonof ground pepper
  • Salt to taste
  • 2 tablespoons of butter or olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery rib, finely chopped
  • Fresh cilantro and/or parsley (for garnish)
  • Lemon juice (optional)

The spices in this recipe add an earthy and warm feel while the lemon juice adds a tangy zing on top. If you’re feeling up for something hearty, maybe consider serving the dish with some crusty bread or croutons. Lentil soups like these are perfect for cold evenings and are sure to leave you feeling satisfied.

The Recipe How-To

 Spices, herbs, lentils, chickpeas, and veggies- all in a pot for a delicious soup.
Spices, herbs, lentils, chickpeas, and veggies- all in a pot for a delicious soup.

Step by Step Instructions
1. Heat olive oil in a soup pot over medium heat.

Heat about 1/4 cup of olive oil in a soup pot on medium heat. As the oil heats up, finely chop 2 onions and mince 1 garlic.

2. Saute the onions and garlic

Add the chopped onions and minced garlic to the pot with heated olive oil. Cook for approximately five minutes, stirring occasionally.

3. Add diced celery

After the onion and garlic on the stove have cooked for five minutes, dice one celery rib and add it to the pot. Cook for an additional 5-10 minutes, until everything is softened.

4. Add lentils chickpeas and tomatoes

Once everything is softened, add one can of diced tomatoes, one cup of brown lentils, and one can of chickpeas that had been drained and rinsed. Make sure everything is mixed well.

5. Add vegetable broth

Pour four cups of vegetable broth into the pot with the rest of the ingredients. Before adding, stir in saffron, ground ginger, ground pepper, salt, turmeric, ground cinnamon.

6. Bring soup to a boil

Now it’s time to bring your lentil chickpea soup to a boil! To avoid spills or boiling over make sure that you keep an eye on it while you let it boil for about five minutes.

7. Reduce heat to low and let simmer

After boiling reduce heat to low and let it simmer for another forty-five to fifty minutes with a cover on top.

8. Enjoy your Moroccan Lentil Chickpea Soup!

After cooking for almost an hour, remove from heat then add fresh parsley leaves and pour in lemon juice (use fresh lemon juice if you can), season as desired with more salt if necessary then stir them all together well.

Now your Moroccan Lentil Chickpea Soup is ready serve! I recommend pairing it with some crusty bread or pita chips for extra crunchiness!

Substitutions and Variations

 Lentil and chickpea combo is a perfect base for this soup - it's vegan, gluten-free, and full of flavors!
Lentil and chickpea combo is a perfect base for this soup – it’s vegan, gluten-free, and full of flavors!

If you’re looking to spice up your Moroccan Lentil and Chickpea Soup, try some of these substitutions and variations:

– Butternut Squash Stew: Swap out the lentils and chickpeas for diced butternut squash and sweet potatoes. Add in other root vegetables like carrots and parsnips for a hearty vegetable stew.

– Moroccan Vegetable Stew: Skip the legumes altogether and load up on vegetables like eggplant, zucchini, and bell peppers. Simmer with Moroccan-inspired spices for a flavorful and satisfying plant-based meal.

– Red Lentil Soup: If brown lentils aren’t your thing, try swapping them out for red lentils. They cook faster than brown lentils and produce a creamier texture when blended.

– Slow Cooker Harira: For a hands-off approach, try making this soup in a slow cooker. Sauté the onions, garlic, celery, and spices before transferring to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the lentils are tender.

– America’s Test Kitchen Version: Check out America’s Test Kitchen’s recipe for Harira, which features lamb instead of lentils for a heartier version of this classic Moroccan soup.

Whatever variation you choose, don’t forget to finish off the soup with lemon juice and fresh herbs like cilantro or parsley. Enjoy!

Serving and Pairing

 This soup has a subtle sweetness from the tomatoes and a rich depth of flavor from the spices.
This soup has a subtle sweetness from the tomatoes and a rich depth of flavor from the spices.

When it comes to serving and pairing this Moroccan lentil and chickpea soup recipe, there are several options that you can choose from based on your preferences.

Firstly, you can serve this lentil and chickpea soup as a main course in a large serving bowl topped with fresh cilantro or parsley to add a pop of color to your dish. You can also serve it on individual plates garnished with lemon juice to add a light citrusy flavor.

For an extra depth of flavor and texture, you can pair this Moroccan soup with some warm bread or croutons. The best bread pairing for this soup is sourdough bread, as its tangy taste complements the earthy flavors of the lentils and chickpeas.

If you’re feeling adventurous, try adding some spice to the soup by pairing it with harissa paste, which is a Tunisian hot chili pepper paste. Simply spread some harissa paste on top of your soup before serving, and enjoy the fiery kick that it brings to your tastebuds.

Another way to elevate the flavors in this soup is by serving it with a side salad dressed in vinaigrette dressing. A simple salad comprising of rows of sliced cucumbers, tomatoes, and onions tossed with some olive oil and lemon juice would be perfect!

Lastly, if you want to make this recipe even more filling, consider pairing it with some roasted chicken or turkey. The tender meat will balance out the heat and spice of the soup while also adding some protein to your meal.

Regardless of how you decide to serve and pair this Moroccan lentil and chickpea soup recipe, one thing is certain: you’ll be in for a hearty and flavorful meal that will leave your stomach full and your senses satisfied.

Make-Ahead, Storing and Reheating

 Get ready to indulge in the aroma of these ancient Moroccan spices used in Ehud's soup.
Get ready to indulge in the aroma of these ancient Moroccan spices used in Ehud’s soup.

Allowing the soup to sit at least 30 minutes after cooking intensifies the flavors, so making a big batch of Moroccan Lentil and Chickpea Soup a day or two ahead of time is an excellent option. Additionally, it’s a hearty soup that reheats well and makes for great leftovers.

After the soup has cooled down completely, we suggest storing it in individual airtight containers in your fridge or freezer for later use. The soup can be stored in the fridge for up to five days or frozen for up to three months.

When reheating the soup from the fridge, use a pot on low to medium heat and stir frequently until heated through. If you’re having leftovers from frozen, leave them out in the fridge overnight first then microwave them in a microwave-safe dish or heat them over medium-low on stovetop, gradually increasing heat as needed.

It is important to note that before freezing it, let the soup cool down and allow enough headspace in the container for expansion upon freezing. Label your container with date of preparation and description of contents.

Now, go ahead and cook this delicious Moroccan Lentil and Chickpea Soup recipe with total confidence!

Tips for Perfect Results

 It's a simple recipe that packs a big punch of flavor and
It’s a simple recipe that packs a big punch of flavor and

Now that you have all the ingredients and you are ready to start making Moroccan Lentil and Chickpea Soup, here are some tips to ensure perfect results:

1. Soak the lentils and chickpeas overnight

Before cooking, make sure to soak the lentils and chickpeas overnight. This step will not only help to soften them but also shorten their cooking time.

2. Use fresh spices

The use of fresh spices, such as ground ginger, cinnamon, and turmeric, adds an unbeatable flavor to this soup. Avoid using stale or old spices as they won’t add the same depth of flavor.

3. Don’t skimp on the fresh herbs

Fresh cilantro and parsley do more than just add color – they add a freshness that pulls all the Moroccan flavors together. Chopping them finely and sprinkling them over each bowl is an absolute must.

4. Add lemon juice at the end

Adding lemon juice at the end of cooking brings a wonderful brightness to the soup. However, always add it towards the end of the cooking process so that it doesn’t become bitter.

5. Use a heavy-bottomed soup pot

A sturdy and heavy-bottomed pot ensures even heat distribution, preventing burning or scorching of delicate ingredients like onions and garlic.

6. Tweak the spices to your liking

If you prefer your dishes spicy, then adjust the seasonings accordingly by adding more cayenne pepper or smoked paprika.

7. Keep stirring

Stirring during cooking helps prevent sticking or burning on the bottom of the pot while ensuring even distribution of flavors.

8. Make ahead for even better flavor

Allowing this Moroccan Lentil and Chickpea Soup recipe to sit in the fridge or freezer overnight allows all of its flavors to meld together for an even better taste experience.

With these tips in mind, you can now go confidently into making this delicious stew with outstanding results every time.

Bottom Line

Now that you have all of the information and step-by-step directions for making this delectable Moroccan Lentil and Chickpea Soup Recipe, I urge you to try it out for your next meal. This dish is perfect for those who are looking to expand their culinary horizons with Moroccan flavors and want to explore the versatility of lentils and chickpeas in a hearty and wholesome soup.

Not only is this soup recipe incredibly easy to make, but it is also nutritious, filling, and bursting with flavor. The combination of spices such as ginger, cinnamon, turmeric, saffron, and smoked paprika creates a perfect harmony on your taste buds.

Whether you are looking for a complete meal or a healthy and robust appetizer – this Moroccan lentil chickpea soup will not disappoint! It’s the perfect comfort food for any occasion, especially during chilly evenings or rainy days.

Overall, this recipe is sure to become a staple in your home. So head to your kitchen, get your apron on, and let’s start cooking! Once you take that first spoonful of soup broth infused with lemon juice and garnished with fresh cilantro or parsley – you’ll never be able to resist the temptation to make it again. Trust me; this soup will transport you straight to the vibrant flavors of Morocco with every bite.

Moroccan Lentil and Chickpea Soup

Moroccan Lentil and Chickpea Soup Recipe

One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.
No ratings yet
Prep Time 5 mins
Cook Time 1 hr 5 mins
Course Soup
Cuisine Moroccan
Calories 309.7 kcal


  • 2 tablespoons butter
  • 2 onions, chopped
  • 1 celery rib, chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon ground pepper (or more to taste)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon hot pepper sauce
  • 1 pinch saffron (large pinch, crumbled)
  • 1 (28 ounce) can diced tomatoes, pureed
  • 1 cup brown lentils
  • 1 (19 ounce) can chickpeas, drained
  • 4 cups vegetable broth
  • 1/4 cup vermicelli, broken (or orzo or other small pasta)
  • 2 tablespoons flour
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup lemon juice


  • In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
  • Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
  • Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
  • Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

Add Your Own Notes


Serving: 322gCalories: 309.7kcalCarbohydrates: 52gProtein: 14.9gFat: 5.7gSaturated Fat: 2.7gCholesterol: 10.2mgSodium: 520.3mgFiber: 16.7gSugar: 6.2g
Keyword < 4 Hours, African, Beans, Easy, Inexpensive, Lentils, Moroccan, Vegan, Vegetable
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You