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5 from 8 votes

Moroccan Style Red Lentil Soup

Get ready to enjoy a Moroccan-style red lentil soup recipe that's ready in just 30 minutes! This comforting soup has a lemony zing and rich flavor thanks to a unique combination of spices.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Mediterranean, Moroccan
Servings: 4
Calories: 346kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 celery stalks diced
  • 1 carrot diced
  • 1 ½ cup red lentils rinsed
  • 1 ½ teaspoon ras el hanout see notes
  • 1 can diced tomatoes 15 oz.
  • 1 preserved lemon

Instructions

  • Heat the olive oil in a large pot over medium heat. Saute the onion until translucent. Add the garlic, celery and carrot. Cook for 2 minutes until partially tender.
  • Stir in the red lentils and ras el hanout. Add in the diced tomatoes.
  • Rinse the preserved lemon, remove and discard the pulp. Finely chop the peel and add it to the lentils.
  • Add 5 cups of of water to the pot and turn the heat to medium high. Bring to a simmer, then lower the heat to medium, cover and cook for 20 minutes until the lentils are tender.
  • Using an immersion blender, blend the soup until creamy. Taste and add more salt if needed. Serve with olive oil and red pepper flakes.

Video

Notes

  • You can make your own ras el hanout or purchase it at Mediterranean or Middle Eastern shops. 
  • You can use beef, chicken or vegetable stock instead of water. 
  • If preserved lemons are not available, use 2 tablespoons freshly squeezed lemon juice and adjust the salt to your liking. 
  • Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in a pot over medium heat. 

Nutrition

Calories: 346kcal | Carbohydrates: 51g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 29mg | Potassium: 968mg | Fiber: 23g | Sugar: 6g | Vitamin A: 2717IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 7mg