Moroccan-Spiced Lentil and Vegetable Soup
Hearty soup with red lentils, carrots, and a blend of Moroccan spices, simmered to perfection. This moroccan-inspired soups (vegetarian, gluten-free) ready in about 45 minutes pairs (200 grams), rinsed Red lentils, medium (about 100 grams), diced Carrots, stalks, diced 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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moroccan-Spiced Lentil and Vegetable Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Moroccan-Spiced Lentil and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stalks, diced celery from drying out.
Can I substitute ingredients in Moroccan-Spiced Lentil and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Moroccan-Spiced Lentil and Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Moroccan-Spiced Lentil and Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a cold day. The spices were just right.
- ★★★★★
Loved the depth of flavor! Made for my family and they all asked for seconds.
- ★★★★★
Easy to make and so flavorful. Will be a regular in my rotation.
