Spiced Moroccan Lentil Soup with Harissa and Preserved Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant vegan soup rich with lentils, smoky harissa, and bright preserved lemon for a complex, warming flavor. This middle eastern-inspired soups (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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 50 min Serves 5 Middle Eastern cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Spiced Moroccan Lentil Soup with Harissa and Preserved Lemon take to make?

Total time is about 65 minutes (15 min prep + 50 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 Spiced Moroccan Lentil Soup with Harissa and Preserved Lemon?

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 green lentils from drying out.

Can I substitute ingredients in Spiced Moroccan Lentil Soup with Harissa and Preserved Lemon?

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 Spiced Moroccan Lentil Soup with Harissa and Preserved Lemon for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Spiced Moroccan Lentil Soup with Harissa and Preserved Lemon vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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