Spiced Moroccan Lentil Soup with Harissa and Preserved Lemon

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A fragrant vegan soup rich with lentils, smoky harissa, and bright preserved lemon for a complex, warming flavor. This Middle Eastern-inspired soup recipe (vegan, gluten free), ready in about 65 minutes, pairs green lentils, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 5, 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.

Ingredients

• 1 cup, rinsed green lentils
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp harissa paste
• 1 tbsp, finely chopped preserved lemon rind
• 5 cups vegetable broth
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 tbsp fresh lemon juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 7-8 minutes until softened and aromatic.
2. Step 2: Add 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika. Cook, stirring, for 1-2 minutes until spices release their fragrance.
3. Step 3: Stir in 1 tbsp harissa paste and 1 tbsp finely chopped preserved lemon rind, cooking for another minute to blend flavors.
4. Step 4: Add 1 cup rinsed green lentils, 5 cups vegetable broth, 1 1/4 tsp salt, and 3/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 35-40 minutes until lentils are tender.
5. Step 5: Stir in 1 tbsp fresh lemon juice and garnish with 1/4 cup chopped fresh cilantro before serving for a bright finish.