If you have ever found yourself shivering in the winter, craving a hot bowl of comfort, preferably vegan, then you probably should try this authentic Moroccan Lentil Soup.

This is the best way to eat lentils. Period.

What is Moroccan Lentil Soup

Lentil soup is one of the most popular dishes in Morocco. Due to its simplicity, affordability and deliciousness it is enjoyed by both poor and rich folks. I remember that my mom used to make lentils for us during the winter, once a week, and I was always excited for a hearty bowl of lentil stew.

The reason why I love lentils so much has something to do with the delicate balance of flavors it always seems to strike. It’s so delicious!

The flavor is somewhere between a chili and a pasta sauce. In a sense where it’s savory, comforting with a perfect hint of sweetness to bring it all together. It’s truly fantastic.

Soup or Stew ?

While this can be considered a Moroccan Lentil Stew because of its consistency, Google stats seem to indicate that the majority of people searching for this recipe in English call it a lentil soup.

I believe it is more of a stew than a soup. However, many households in Morocco make this a little bit more runny than my version, and do indeed serve it in a soup bowl which is probably why it is called a soup.

This is why, in this post you will see me sometimes refer to it as a stew, and sometimes as a soup. However you want to call it, it really does not matter. What matters is that you make it and enjoy it.

Fun fact: in Darija, Moroccan Arabic, this is simply referred to as Lentils (عدس). That’s it.

The good news is, Moroccan lentils can and should be made in a pressure cooker, or Instant Pot. It only takes 30-40 minutes to make and is very cheap.

Here are the main ingredients

Green Lentils: the heart and soul of this dish. They are packed with healthy nutrients and unlike red lentils, green lentils are tender once they are ready but they do not break apart. Use dried green lentils and avoid canned lentils at all cost.

Red Onions: are sweeter and more flavorful than white onions. Red onions are essentially the flavor base of your lentil soup.

Olive oil is a must in Moroccan cuisine. It compliments perfectly the sweetness of onions and tomatoes.

Garlic: another staple in this dish.

Tomatoes: I love using passata, but you can also use diced tomatoes, fresh tomatoes, even tomato paste. This is the ingredient that adds sweetness and balance to your dish.

Fresh Coriander: I used coriander as both a flavor base and a topping as it adds a lot freshness to the stew and makes it a lot more enjoyable.

Optional: for an extra boost in flavor, I recommend using broth instead of water to cook the lentils.

Sweet Paprika: I like to use Hungarian paprika, or Spanish, but most of the time I use the Paprika that my parents sends me from Morocco. Try to find the freshest brightest and sweetest paprika you can find. It makes all the difference in this dish.

Ground Cumin: this is another spice I like to get from Morocco. However, if you want high quality cumin, then buy it in seed, lightly toast it in a pan and grind it.

Optional: Turmeric, hot chili pepper flakes.

I don’t recommend using spice blends such as, curry powder and garam masala as they will over power the delicate flavors of this dish. I have seen a lot of recipes out there recommending them, and I cannot disagree more. While Curry powder and garam masala are delicious, they have no place in Moroccan cuisine.

How to make Moroccan Lentil Soup in an Instant Pot

1. Warm up a couple tablespoons of olive oil in your instant pot, or other pressure cooker.
2. Add your onions, chopped coriander and cook for 5-7 minutes or until onions become translucent.
3. Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes.
4. Close your instant pot and cook for 30 minutes on high pressure.
5. Once the 30 minutes expire, release steam using quick release. Add a little bit of water to get the desired consistency. Garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!

How to make Moroccan Lentil Soup in a Regular Pot

1. Warm up a couple tablespoons of olive oil on medium heat. Add your minced onions, minced garlic and chopped coriander and cook them for 5-7 minutes or until onions become translucent.
2. Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes.
3. Lower the heat, cover and let your stew simmer for 40-45 minutes. Take a look at your stew every 10-15 minutes. If it looks dry, add a little bit more water.
4. Once your lentils are fully cooked, turn off the heat and garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!

How to serve Moroccan Lentil Stew

5 from 3 votes

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Authentic Moroccan Lentil Soup

Warm, comforting and delicious this authentic Moroccan lentil soup is the perfect dish to cure your winter blues.

Course Main Course

Cuisine Moroccan

Keyword authentic, Easy, lentil, lentil soup, Lentils, Moroccan, Recipe, Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 Servings

Calories 259 kcal

Author Idriss

Ingredients

• 2 tbsp olive oil
• 1 large onion
• 2 cups dry green lentils
• 4 cups broth
• 1 cup passata
• 1/4 cup finely chopped coriander

Spices & Seasoning

• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric (optional)
• 1/2 tsp ground black pepper
• 1/2 tsp chili flakes (optional)
• 1 tsp paprika
• Salt to taste

Instructions

How to make Moroccan Lentil Stew in an Instant Pot

1. Warm up a couple tablespoons of olive oil in your instant pot on saute mode. Add your onions, chopped coriander and cook for 5-7 minutes or until onions become translucent.

2. Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes. Close your instant pot and cook for 30 minutes on high pressure.

3. Once the 30 minutes expire, release steam using quick release. Add a little bit of water to get the desired consistency. Garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!

How to make Moroccan lentil soup in a regular pot

1. Warm up a couple tablespoons of olive oil on medium heat. Add your minced onions, minced garlic and chopped coriander and cook them for 5-7 minutes or until onions become translucent.

2. Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes.

3. Lower the heat, cover and let your stew simmer for 40-45 minutes. Take a look at your stew every 10-15 minutes. If it looks dry, add a little bit more water.

4. Once your lentils are fully cooked, turn off the heat and garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!