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Moroccan-Style Lentil Soup

Course Main Course
Cuisine Moroccan
Servings 4


  • 3 tbsp olive oil
  • 1 onion
  • 1 clove garlic
  • 1 stalk celery
  • 1 carrot
  • 370 g brown lentils
  • 1.5 L vegetable or chicken stock
  • 1 tbsp ground cumin
  • 1 lemon juiced
  • Salt and pepper to taste

To serve

  • 2 tbsp fresh coriander
  • Crusty bread


  • Dice the onion, celery and carrot and mince (not crush) the garlic.
  • Add the olive oil to a large saucepan over medium heat. Add in the chopped vegetables and saute for 5-10 minutes until they soften, turn down the heat if they start to brown at all.
  • Rinse and check over your lentils (no one enjoys consuming stones) and then add to the pot with the stock. Bring to a boil and simmer for about 30 minutes until the lentils are soft.
  • Add the ground cumin and lemon juice and season with salt and pepper.
  • If the soup is too thick for your liking add a bit more water.
  • Dish up in bowls with a healthy smattering of coriander and some chunks of crusty bread on the side to mop up all the tasty goodness.


Keyword Brown lentils, Soup