Introduction
I still remember the day I fell in love with this soup. Ethan and I were wandering the streets of Portland on a blustery fall afternoon when the skies opened up. We ducked into a tiny Moroccan café to escape the rain, and the aroma of cumin and cinnamon wrapped around us like a well-woven blanket. The soup they served was simple yet unforgettable: a velvety blend of red lentils, spinach, and a chorus of spices. I knew right then I had to recreate it at home for Olivia and James.
Back in Bend, our kitchen became a testing ground. Olivia, my ever-curious nine-year-old, loved adding an extra handful of spinach and watching it wilt into the pot. James, who at six still regards anything green with suspicion, surprised us all by asking for seconds (especially when we let him top it with a dollop of yogurt). After a few tweaks, we landed on this easy Moroccan Lentil Spinach Soup recipe that’s become a staple in our weekly rotation.
I owe a debt of gratitude to the wonderful bloggers at Comfy Belly and My Pocket Kitchen, whose versions inspired this one.
What makes this soup so special? It’s a one-pot wonder that comes together in about 30 minutes, making it perfect for busy weeknights. It’s packed with plant-based protein from lentils and vitamins from spinach, and the blend of Moroccan spices, cumin, coriander, turmeric, paprika, and a hint of cinnamon, not only adds incredible depth but also boasts anti-inflammatory properties. Plus, it’s naturally vegan and gluten-free, so it can accommodate almost any dietary need.
But beyond the nutrition and convenience, this soup tells a story. It’s about the warmth of a faraway place, the joy of sharing food with family, and the simple magic that happens when a handful of spices transforms humble ingredients into something extraordinary. I’m so excited to share it with you today. So grab your favorite Dutch oven, and let’s get cooking!
Why You’ll Love This Moroccan Lentil Spinach Soup
- One-Pot Wonder: Sauté, simmer, and serve all in the same pot. Minimal cleanup means more time with family.
- Ready in 30 Minutes: From chopping to serving, this soup comes together quickly, perfect for busy weeknights.
- Nutrient-Dense: Lentils provide plant-based protein and fiber, while spinach adds vitamins A, C, and iron. The spices are packed with antioxidants.
- Vegan & Gluten-Free: Naturally accommodates many dietary restrictions. Just ensure your vegetable broth is certified GF if needed.
- Endlessly Customizable: Add sweet potatoes, coconut milk, or extra heat. Make it your own!
- Family-Friendly: Even picky eaters (looking at you, James!) gobble it up, especially with fun toppings like yogurt or harissa.
Ingredients for Moroccan Lentil Spinach Soup
Here’s what you’ll need to make this flavorful soup. Most of these ingredients are pantry staples – you might already have them on hand!
- 2 tablespoons olive oil: Extra virgin is my go‑to.
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon: optional but adds an authentic Moroccan warmth
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes: optional, for a bit of heat
- 2 tablespoons tomato paste
- 1 cup dried red lentils: rinsed and picked over (green or brown lentils work too; see notes)
- 4 cups vegetable broth: low-sodium if you prefer to control the salt
- 1 (14.5 oz) can diced tomatoes: optional, but adds body and tang
- 4 cups fresh spinach: roughly chopped (or baby spinach left whole)
- Juice of 1 lemon: about 2 tablespoons
- Salt: to taste
- Fresh cilantro or parsley: for garnish
- Harissa paste: for serving (optional, but highly recommended)
Note: If you don’t have fresh spinach, frozen works, just thaw and squeeze out excess water before adding.
How to Make Moroccan Lentil Spinach Soup
This soup is incredibly straightforward. Follow these simple steps, and you’ll have a delicious meal in no time.
Step-by-Step Instructions for Moroccan Lentil Spinach Soup
- Sauté the vegetables: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes. The kitchen will start to smell heavenly.
- Toast the spices: Add the minced garlic, cumin, coriander, paprika, turmeric, cinnamon (if using), black pepper, and red pepper flakes. Stir constantly for about 1 minute, just until the spices become fragrant. Be careful not to burn them; you’re simply waking up their flavors.
- Add tomato paste: Push the vegetables to one side and add the tomato paste to the empty spot. Let it cook for 30 seconds, then stir it into the vegetables. This quick caramelization deepens the tomato’s sweetness and adds richness.
- Incorporate lentils and broth: Pour in the rinsed lentils and the vegetable broth. If using diced tomatoes, add them now. Give everything a good stir, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer gently. For red lentils, 20-25 minutes is usually enough; they’ll break down and thicken the soup. For green or brown lentils, plan on 30-40 minutes. Check occasionally to ensure it’s not sticking, and give it a stir if needed.
- Wilt the spinach: Once the lentils are tender, stir in the fresh spinach. It will wilt almost instantly. If using frozen spinach, thaw and squeeze out excess water first, then add and heat through.
- Finish with lemon: Remove the pot from the heat. Stir in the lemon juice, then taste and adjust seasoning with salt and pepper. The lemon brightens all the flavors and balances the earthiness of the lentils.
- Serve: Ladle the soup into bowls. Top with chopped cilantro or parsley, and if you like a little heat, a spoonful of harissa paste or a drizzle of olive oil. A wedge of lemon on the side never hurts!
Pro Tips & Variations of Moroccan Lentil Spinach Soup
This soup is wonderfully adaptable. Here are some ways to tweak it to your liking, along with a few expert tips to ensure success.
Make It a Hearty Moroccan Lentil and Spinach Stew
If you prefer a thicker, stew-like consistency, reduce the broth to 3 cups and add 1 cup of diced sweet potatoes or butternut squash along with the lentils. The extra starch will create a heartier texture. You can also add a can of chickpeas for more protein.
Easy Moroccan Lentil Soup with Spinach and Spices: Slow Cooker Method
Yes, you can make this soup in a slow cooker! Sauté the aromatics and spices in a skillet (this step is optional but adds depth), then transfer everything except the spinach and lemon to the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spinach and lemon juice during the last 10 minutes. For a dump-and-go version, skip the sauté, just add all ingredients (except spinach and lemon) to the crockpot and cook as directed. The flavor will be slightly milder but still delicious. If you love easy crockpot meals, you’ll also enjoy our Easy Creamy Vegetarian Crockpot Recipe.
Vegan Moroccan Lentil Spinach Soup with Cumin and Coriander
This recipe is already vegan, but if you want to make it even creamier, stir in 1/2 cup of coconut milk at the end. The coconut milk adds a subtle richness that pairs beautifully with the spices. For a nutty flavor, try a swirl of tahini before serving.
Spice It Up (or Down)
Not a fan of heat? Omit the red pepper flakes. Love it spicy? Add a diced jalapeño with the vegetables or a teaspoon of harissa paste while simmering. Harissa is a North African chili paste that brings authentic heat and smokiness, it’s one of my secret ingredients.
Other Add-Ins and Swaps
- Use different lentils: Red lentils cook fastest and create a creamy texture. Green or brown lentils hold their shape better, giving the soup a more rustic feel. Adjust cooking time accordingly.
- Swap the greens: Kale, Swiss chard, or collard greens work well. Add them a bit earlier to ensure they soften.
- Add protein: For a non-vegan version, stir in cooked shredded chicken or browned ground lamb at the end.
- Boost umami: A splash of red wine after toasting the spices deglazes the pot and adds complexity. Or add a teaspoon of soy sauce or miso paste for depth.
Moroccan Lentil Spinach Soup Serving Suggestions
This soup is a meal on its own, but it’s even better with a few accompaniments. Here are some of our family’s favorite pairings:
- Crusty Bread: A slice of warm sourdough or a crusty baguette is perfect for sopping up every last drop. Try our Sourdough Pull-Apart Bread with Herb Butter it’s heavenly.
- Rice or Couscous: For a more substantial meal, serve the soup over a bed of fluffy jasmine rice or couscous. The grains absorb the flavorful broth beautifully.
- Fresh Salad: A simple salad of mixed greens with a lemon vinaigrette cuts through the richness and adds a refreshing crunch.
- Toppings Bar: Set out bowls of yogurt (or dairy-free yogurt), harissa paste, chopped nuts (like almonds or pistachios), and fresh herbs. Let everyone customize their bowl, it’s fun for kids and adults alike!
Moroccan Lentil Spinach Soup Storage & Reheating
This soup stores and reheats like a dream, making it ideal for meal prep.
- Refrigerator: Allow the soup to cool completely, then transfer to an airtight container. It will keep in the fridge for up to 5 days.
- Freezer: For longer storage, freeze the soup in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if it has thickened too much. You can also reheat individual servings in the microwave for 1-2 minutes, stirring halfway.
Note: If you’ve added coconut milk, the soup may separate slightly when frozen and reheated, it’s still safe to eat, but the texture may be less velvety. For best results, add coconut milk after thawing and reheating.
FAQ about Moroccan Lentil Spinach Soup
Here are answers to some common questions about this recipe.
Q: Can I use a different type of lentil?
A: Absolutely! Red lentils cook fastest and break down into a creamy texture. Green or brown lentils hold their shape more, giving a heartier stew. Adjust cooking time accordingly (20-25 minutes for red, 30-40 for green/brown).
Q: Is this soup vegan?
A: Yes, as written, it’s completely plant-based. Just ensure your vegetable broth is vegan (most are).
Q: Can I make this in a slow cooker?
A: Definitely. Sauté the aromatics and spices for deeper flavor (optional), then add everything except spinach and lemon to the crockpot. Cook on low 6-8 hours or high 3-4 hours. Stir in spinach and lemon at the end.
Q: How do I store leftovers?
A: Cool completely, then store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Q: What can I substitute for harissa?
A: If you don’t have harissa, use a pinch of cayenne pepper, a dash of hot sauce, or a spoonful of chili garlic sauce. Each will add a different kind of heat, but all work well.
Final Thoughts
There’s something deeply comforting about a pot of soup simmering on the stove, especially when it’s filled with the warm spices of Morocco. This Moroccan Lentil Spinach Soup has earned a permanent spot in our family’s dinner rotation, it’s quick, healthy, and never fails to satisfy. Whether you’re feeding a crowd or prepping meals for the week, this recipe is a keeper.
I’d love to hear how it turns out for you! Leave a comment below or tag us on Instagram @MisterRecipes. And if you’re looking for more cozy, globally-inspired dishes, check out our Moroccan Chickpea Stew and Thai Coconut Curry Lentils, they’re equally delicious and easy to make.
Don’t forget to pin this recipe for later. Happy cooking, friends!
Moroccan Lentil Spinach Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 5-7 minutes.
- Add the minced garlic, cumin, coriander, paprika, turmeric, cinnamon (if using), black pepper, and red pepper flakes. Stir constantly for about 1 minute until fragrant.
- Push the vegetables to one side and add the tomato paste to the empty side of the pot. Let it cook for 30 seconds, then stir it into the vegetables.
- Add the rinsed red lentils, vegetable broth, and diced tomatoes (if using). Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil over high heat.
- Reduce the heat to low, cover the pot, and simmer for 20-25 minutes (or until lentils are tender and mostly broken down). For green or brown lentils, simmer for 30-40 minutes.
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes. If using frozen spinach, thaw and squeeze out excess water before adding.
- Remove from heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.
- Ladle into bowls. Garnish with fresh cilantro or parsley, a dollop of yogurt, or a spoonful of harissa paste if desired. Serve warm with crusty bread or over rice.
