Moroccan-style lentils

Ingredients

• 300 gdried lentils
• 1 largeonion
• 2 clovesgarlic
• 3 tablespoons (or 300 ml)tomato purée (or passata)
• 1 litrevegetable stock (or water)
• 1 teaspoonpaprika
• ½ teaspoonground ginger
• ½ teaspoonground coriander
• 1 teaspoonground cumin
• 1 tablespoonchopped parsley
• Juice of 1 (optional)lemon
• 4 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Soak lentils

   Soak the lentils in water for about 2 hours. Soaking is not essential, but it helps them cook more quickly and may make them easier to digest.

2. 2

   Drain and chop

   Drain the lentils and set them aside. Put the chopped onion and garlic cloves in a food processor and finely chop them.

3. 3

   Heat the oil

   Warm 3 tablespoons of the oil over a medium heat in a large saucepan, preferably an earthenware one.

4. 4

   Soften the aromatics

   Add the onion and garlic mixture and fry for about 3 minutes, stirring until softened.

5. 5

   Add the spices

   Stir in the ginger, paprika, cumin, coriander and parsley. Mix well and cook for 5 minutes to release their flavour.

6. 6

   Add lentils and liquid

   Add the lentils, tomato purée or passata, and the hot vegetable stock or water.

7. 7

   Simmer the soup

   Bring the soup to the boil, then lower the heat and simmer gently for about 30–40 minutes, stirring occasionally, until the lentils are tender.

8. 8

   Top up liquid

   If the liquid reduces too much during cooking, add more hot stock or water.

9. 9

   Season and finish

   Season with salt and pepper while the lentils cook. Once they are done, stir in the lemon juice if using.

10. 10

    Serve the soup

    Ladle the lentils into bowls, finish with a drizzle of oil and serve with slices of lightly toasted bread.

What are Moroccan-style lentils?

This is a hearty lentil soup inspired by the spice-led cooking associated with Moroccan cuisine. Lentils simmer with onion, garlic and tomato until tender, while cumin, paprika, ginger and coriander give the broth warmth and depth.

The recipe’s simple method makes it practical for a home-cooked meal: soften the aromatics, briefly cook the spices, then let the lentils simmer. Parsley and optional lemon brighten the finished bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 19g protein, 56g carbs, 16g fat.

The lentils provide most of the carbohydrates and a substantial share of the protein, while the olive oil supplies most of the fat. Bread served alongside adds further carbohydrates; pair a bowl with vegetables or a salad for a more balanced plate.

Choosing the ingredients

Lentils: Dried lentils are the base of the soup and become tender as they absorb the seasoned cooking liquid. The recipe does not specify a variety, so cooking time can vary slightly depending on what you use.

Tomato: Use tomato purée for a thicker, more concentrated tomato flavour, or passata for a more fluid soup. Either option works with vegetable stock or water.

Spices: Cumin, paprika, ginger and coriander are added together, so measure them out before you start. Parsley goes in at the same stage, adding a fresh herbal note.

Why soak the lentils?

Soaking the lentils for about 2 hours is optional, but the recipe uses it to help them cook faster and become easier to digest. Drain them well before adding them to the pan.

If you skip soaking, allow for the possibility that the lentils may need longer to soften. Check their texture as they simmer rather than relying on the stated time alone.

Build flavour gently

Aromatics: Cook the chopped onion and garlic in 3 tablespoons of oil for about 3 minutes, stirring until soft. Keep the heat moderate so they soften without catching.

Spices: Give the seasonings 5 minutes in the pan, stirring carefully. This step helps their flavour spread through the oil before the lentils and liquid go in.

Check the texture and liquid

Tenderness: Simmer the soup gently for about 30–40 minutes, checking whether the lentils are soft before you finish cooking. Stir from time to time so they cook evenly.

Consistency: The lentils absorb liquid as they cook, so top up with hot stock or water if the pan begins to look dry. Add it gradually to keep the soup at the consistency you prefer.

Finish and serve

Lemon: Stir in the juice of one lemon at the end if you want a fresher, brighter finish. Taste and adjust the salt and pepper before serving.

Bread: Serve the soup in bowls with a drizzle of olive oil and lightly toasted bread. The bread makes the meal more substantial and is useful for scooping up the thick lentils.

Recipe notes & tips

• Measure out the spices before heating the oil so they are ready to add together.
• Use hot stock or water when topping up the pan to keep the simmer steady.
• Stir occasionally, especially as the lentils soften and the soup thickens.
• Check the lentils for tenderness before deciding the soup is ready.
• Add the optional lemon juice at the end so its fresh flavour remains noticeable.

Variations

• Use passata: Choose passata instead of tomato purée for a less concentrated tomato base.
• Swap the cooking liquid: Use water instead of vegetable stock for a simpler-tasting broth.
• Add lemon: Stir in the juice of one lemon at the end for a brighter finish.
• Adjust the consistency: Add more hot stock or water for a looser soup.
• Serve with bread: Offer lightly toasted slices alongside the bowls for a more filling meal.

Common mistakes to avoid

• Skipping the tenderness check: Cooking times can vary, so simmer until the lentils are soft.
• Letting the pan dry out: Add hot stock or water when the liquid level drops too far.
• Cooking the aromatics too quickly: Keep the heat medium and stir until the onion and garlic soften.
• Leaving the spices unstirred: Mix them carefully as they cook for 5 minutes so they do not catch.
• Adding cold liquid: Use hot stock or water when topping up to avoid interrupting the simmer.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water or stock if the soup has thickened.

Frequently asked questions