This Moroccan Bean and Lentil Soup tastes like fall. It’s warm, hearty, and a little bit spicy. This soup is ultimate comfort while also being incredibly good for you! It’s high in protein, fiber, and lots of nutrients and low in fat! Simple ingredients and simply delicious.
This delicious soup is naturally vegan and can be made with or without oil. It’s perfect when you need a little health boost or just want something warm and filling on the table.
How to Make Moroccan Bean and Lentil Soup
In a large pot, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and ginger, cooking gently for 2 – 3 minutes until softened. Add the garam masala, turmeric, and cayenne pepper. Stir well and cook for an additional 2 – 3 minutes, adding ¼ – ½ cup of water to prevent sticking and burning as needed.
Add the lentils, diced tomatoes, and vegetable stock. Stir to combine and bring to a simmer, then reduce the heat to a low simmer and cook for 20 minutes or until the lentils are cooked through.
Add the drained and rinsed chickpeas and kidney beans along with the salt and pepper to taste. Stir and bring to a simmer once more, reducing the heat to allow it to simmer gently for an additional 15 – 30 minutes.
Once the soup has simmered for 20 minutes, use an immersion blender to blend about half of the soup to thicken (optional). Add the juice of 1/2 a lemon, reserve the remaining to serve.
Serve with fresh cilantro and lemon slices, seasoning to taste.
Looking for More Delicious Soups?
- Curried Red Lentil Vegetable Soup
- Quick and Hearty Minestrone Soup
- Pozole Rojo (Pork and Hominy Stew)
- Hungarian Goulash (Pörkölt)
- Quick and Hearty Vegan Minestrone Soup
Moroccan Bean and Lentil Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and ginger, cooking gently for 2 – 3 minutes until softened. Add the garam masala, turmeric, and cayenne pepper. Stir well and cook for an additional 2 – 3 minutes, adding ¼ – ½ cup of water to prevent sticking and burning as needed.
- Add the lentils, diced tomatoes, and vegetable stock. Stir to combine and bring to a simmer, then reduce the heat to a low simmer and cook for 20 minutes or until the lentils are cooked through.
- Add the drained and rinsed chickpeas and kidney beans along with the salt and pepper to taste. Stir and bring to a simmer once more, reducing the heat to allow it to simmer gently for an additional 15 – 30 minutes.
- Once the soup has simmered for 20 minutes, use an immersion blender to blend about half of the soup to thicken (optional). Add the juice of 1/2 a lemon, reserve the remaining to serve.
- Serve with fresh cilantro and lemon slices, seasoning to taste.
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