Moroccan Lentil Soup Recipe

Name: Moroccan Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 spinach, leaves (use large ones); 1 medium onion, chopped; 2 tablespoons olive oil; 1 carrot, scraped and sliced; 2 garlic cloves, minced; 6 cups chicken broth; 1 cup red lentil; 1 cup tomatoes, peeled, seeded, and chopped; 4 green onions, sliced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1 bay leaf; 2 teaspoons ground ginger; 2 teaspoons ground turmeric; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/2 cup fine egg noodles, uncooked; 1/2 cup plain yogurt

Servings: persons

8 spinach, leaves (use large ones)
1 medium onion, chopped
2 tablespoons olive oil
1 carrot, scraped and sliced
2 garlic cloves, minced
6 cups chicken broth
1 cup red lentil
1 cup tomatoes, peeled, seeded, and chopped
4 green onions, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 bay leaf
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup fine egg noodles, uncooked
1/2 cup plain yogurt

1
Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside.
2
Saute onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and saute, stirring constantly, until crisp-tender. Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil. Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender.
3
Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!). Remove and discard the bay leaf.
4
Ladle soup into individual bowls. Top each serving with a dollop of yogurt.

1013

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 spinach, leaves (use large ones), 1 medium onion, chopped, 2 tablespoons olive oil, 1 carrot, scraped and sliced, and more.

Yes, Moroccan Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions