This Moroccan lentil soup is really delicious and satisfying. The bold flavors and spicy sausage makes it very different than the usual bland recipes. Packed with nutrients and bursting with aromas, this gluten free soup is great for any meal.
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A Rich Lentil Soup With Flavor
Lentil soups are so nutritious. But honestly speaking, most lentil soup recipes are rather bland and boring.
But this Moroccan lentil soup, with its bright and bold flavors, is a taste experience that you will want to have on the repeat. With the recipe here, you can eat a healthy soup that you will also enjoy thoroughly.
Moroccan food is simply fantastic. If you haven’t tried it, then this soup recipe is an easy one to attempt. And it uses a variety of readily available spices and ingredients.
Using the spicy sausage is a modification that infuses the Moroccan lentil soup with a complex flavor while adding some delicious surprises.
Lentil Soup Ingredients
Here are some useful notes about ingredients.
Lentils: I use whole green or brown dried lentils. Do not use the little black French lentils (Puy lentils) as they tend to hold their shape and will not cook into a thick soup. It is best to use dried lentils, but for canned lentils, choose two 14 ounce cans and reduce the water or broth by 2 cups.
Sausage: I prefer to use a spicy sausage like the Turkish sujuk. It adds a nice umami flavor as well as incredible taste.
Tomatoes: Crushed tomatoes is the easy option. But you can also use fresh tomatoes along with some tomato paste.
Vegetables: Carrots, celery and potatoes for flavor and texture.
Aromatics: Onion, garlic, ginger and herbs.
Spices: Black pepper, cumin, coriander, turmeric, paprika (or cayenne pepper) and cinnamon.
Broth: Use chicken or vegetable broth, preferably low sodium.
How To Make Moroccan Lentil Soup
**Below is a brief overview. Full recipe is at the end of post.
- Sausage: Heat oil and saute the onions and sausage.
- Vegetables: Add carrots, celery, potatoes and cook for few minutes.
- Aromatics and Spices: Then add garlic, ginger, spices, bay leaves and cook 2 minutes.
- Simmer Soup: Season with salt and pepper. Add tomatoes, broth or water, lentils and simmer until well cooked.
- Adjust: Use more water and seasonings as needed.
- Serve: Add lemon juice, herbs and serve it hot.
The most important thing is to get that spice levels and consistency right. Definitely make sure to use those spices and sausage for that unparalleled taste. But don’t go overboard.
Cook the soup sufficiently to get the right thickness. Increase liquids gradually only as needed.
What to Serve With the Soup
- Bread: Enjoy the soup with flatbreads or honey wheat rolls.
- Big Menu: Serve it as part of a multi-course meal.
- Check the FAQ below for other serving suggestions.
Moroccan lentil soup is gluten free, dairy free, egg free, nut free and soy free. Below are a few suggestions but I have not tried some of them.
Vegan: Skip the sausage and increase the lentils or add canned beans. Try nutritional yeast for umami flavor. Use only vegetable broth or water to cook the soup.
Higher Protein: Add some edamame or sautéed tofu. Transfer warm soup into individual oven-safe bowls. Crack an egg into each bowl and bake about 10 minutes until the egg whites are sets.
Low Sodium: Use low-sodium canned products and broth. Reduce the amount of salt and use more aromatics such as herbs and spices.
Other Vegetables: Add Spinach or Red bell pepper.
Meal Prep and Storage
The taste of this soup gets better with time when the flavors have had time to meld together. More information is in the recipe card notes section below.
You can, but try to replace it with more aromatic and flavorful ingredients. Be sure to use herbs, spices, ginger, garlic, onions and seasonings sufficiently for lots of flavor. Try adding some nutritional yeast.
Lentil Soup Benefits
Lentil soup is very nutritious as it is packed with high quality protein (mainly plant protein), dietary fiber and complex carbohydrates. It is one of the best recipes to make an easy, healthy and filling meal.
Also, lentils are a rich source of B vitamins and some minerals. The slow digesting carbohydrates and high fiber help with better blood sugar levels.
The tomatoes, other vegetables, herbs and a medley of spices further enhance the flavor and nutrient potential of this Moroccan lentil soup.
We use extra virgin olive oil to cook this soup and lentils are naturally low in fat. You can skip the sausage to lower the saturated fat.
More Moroccan Recipes
- Harira (Chickpea and Lentil Soup)
- Moroccan Eggplant Salad With Chermoula
- Chicken Pastilla (Skillet Chicken Pie)
- Moroccan Eggs in Tomato Sauce (Shakshuka)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Moroccan Lentil Soup With Sausage
- 3 tablespoons extra virgin olive oil
- 1 large onion chopped, about 2 cups
- ½ lb spicy sausage cut into pieces, I used Turkish Sujuk
- ½ cup chopped celery 2 celery stalks
- ½ cup chopped carrot 2 carrots
- ½ cup chopped potato 1 large peeled potato
- 4 garlic cloves grated
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika or cayenne pepper
- 1 cinnamon stick or ¼ teaspoon ground cinnamon
- 2 bay leaves optional
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups crushed tomatoes or diced tomatoes
- 8 cups chicken broth or water, adjust salt as needed
- 2 cups green lentils or brown lentils, cleaned and rinsed
- 2 tablespoons lemon juice
- ¼ cup chopped cilantro
Garnish (as per taste)
- Red pepper flakes
- Lemon juice
- In a large Dutch oven, heat 3 tablespoons extra virgin olive oil at medium-high setting, until hot but not smoking. Add the chopped onions and saute until translucent. Then add sausage and cook until light brown on edges, stirring in between, about 5 minutes.
- Add the celery, carrots and potatoes. Cook until vegetables soften slightly, about 5 minutes. Add, garlic, ginger and cook 2 minutes.
- Then add the turmeric, cumin, coriander, paprika, cinnamon, bay leaves and cook another 5 minutes, tossing regularly, and making sure not to burn the spices. Season with salt and pepper.
- Add the crushed tomatoes, broth and lentils. Bring it to a rolling boil, about 5 minutes. Reduce the heat to low-medium, cover and simmer for about 25 minutes, until lentils soften, the soup reaches a thick consistency and flavors meld together.
- Tip: Check and add more liquid as needed to keep the soup consistency thick but pourable.
- Turn off the heat. Add the lemon juice, chopped cilantro and adjust seasonings to taste. Serve the soup hot with extra lemon juice and red pepper flakes on the side. Enjoy!
- Broth: Use chicken or vegetable broth, preferably low sodium.
- Vegan: Skip the sausage and increase the lentils or add canned beans. Try nutritional yeast for added flavor. Use only vegetable broth or water to cook the soup.
- Other Vegetables: You can add some spinach or red bell peppers. If using fresh tomatoes, add 1 to 2 tablespoons tomato paste to thicken the soup.
- Meal Prep: Chop all vegetables and have it ready. The soup can also be cooked a day or two ahead and refrigerated.
- Storage: Refrigerate lentil soup for 4 to 5 days. Freeze it for 2 to 3 months. Thaw and reheat on stove top or in microwave, adding water if too thick.
- Check blog post above for more tips, variations, and FAQs, etc.