Moroccan-Spiced Lentil and Vegetable Soup

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty soup with red lentils, carrots, and a blend of Moroccan spices, simmered to perfection. This Moroccan-inspired soup recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs Red lentils, Carrots, Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Moroccan cuisine 200 cal/serving

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Ingredients

1 cup (200 grams), rinsed Red lentils
2 medium (about 100 grams), diced Carrots
2 stalks, diced Celery
1 medium (about 150 grams), diced Onion
3 cloves, minced Garlic
1 can (14.5 ounces / 411 grams) Canned diced tomatoes
4 cups (about 950 ml) Vegetable broth
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1/2 teaspoon Turmeric
1/4 teaspoon Ground cinnamon
1 tablespoon Olive oil
2 tablespoons, chopped Fresh parsley
1, cut into wedges Lime

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Instructions

Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and 3 minced garlic cloves. Cook for 5 minutes, stirring occasionally, until vegetables are softened and onions are translucent.
Step 2: Add the rinsed red lentils, 1 can (14.5 ounces) diced tomatoes, 4 cups vegetable broth, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon ground cinnamon. Bring to a boil, then reduce heat to low and simmer for 25 minutes, until lentils are tender.
Step 3: Stir in 2 tablespoons chopped fresh parsley and cook for 2 more minutes. Serve hot with lime wedges on the side for squeezing.