Moroccan Spiced Lentil & Chickpea Soup

Guys I need to make a confession. I think… I have finally done it – and by it, I mean make not only the heartiest but also the tastiest soup I’ve ever made!

I know, that’s a big and bold claim but I honestly think I have nailed it with this Moroccan Spiced Lentil and Chickpea Soup.

As you know I absolutely love comfort food and this delicious warming bowl of goodness combines rich and wholesome lentils with one of my favourite ingredients – chickpeas… which is then completely coated in a lightly spiced tomato sauce turning it into one of my all-time favourite recipes.

This dish takes simple ingredients and turns them into the perfect combination of different flavours and textures. The base is created by using a combination of household spices (cumin, cinnamon, turmeric, smoked paprika and chilli) to create a real depth of smokey flavour that the whole family can enjoy and bulked out with earthy pulses and grains to keep you full and happy.

Cumin is actually one of my secret ingredients in a lot of dishes including chilli’s, curries and soups – it adds this almost bitter smokey flavour that other spices just can’t bring to the plate that adds layers of flavour and just completely transforms a dish.

Is it weird to have a love obsession with a spice? – because if it’s wrong, I don’t want to be right! But please don’t be scared about all the different spices that this recipe has, they perfectly balance each other out and means you’re able to easily adjust to your own heat and spice preference.

I absolutely love spicy food after travelling around the Middle East for many years, so I tend to always add in an extra pinch or two when I make this dish. Also, feel free to skip a few of the scarier and more intense spices if you are making this for a family of little ones. 

I remember making something similar to this dish every Sunday a few years ago in preparation for batching up, storing and taking to work for lunches during the colder months. It meant I always had a super chunky, filling and nutritious lunch packed with nutrient-dense veggies and fibre packed pulses to help power through the afternoon. But don’t get the wrong idea, this soup is definitely not like the rest. It’s a complete meal in one mouth-watering bowl. Due to the inclusion of all of the different vegetables and pulses this dish can be eaten and enjoyed as a delicious lunch but can also be used for dinner as a simple winter warmer dish or enjoyed with the whole family.

I normally serve it with some quick and simple flatbreads (I have a quick step by step tutorial on how to make the best effortless flatbreads here) as they are the perfect vehicle for soaking up and scooping up all that gorgeously rich liquid and topped with a drizzle of tahini when serving in the evenings for an extra special hit of creaminess. There is something very incredible that happens when the dressing melts into the warm soup and enhances all those rich and warming flavours in the bowl that you just have to try. 

The recipe is super simple to create and because it’s cooked all in one pan, makes the washing up a breeze! I always make sure to make extra portions when creating this recipe because the flavours are even better the next day once they have had a chance to develop and infuse all the wonderful components, plus it freezes and keeps really well making it the perfect meal-prepping dish. Just portion out and freeze in jars or individual portions and thaw overnight in the fridge – it can be kept in the freezer for a few weeks. 

It’s also super adaptable meaning you can use up any leftover veggies in the fridge or swap out for your favourite ingredients. 

  • Swap out the chickpeas for butter beans or another white bean variant. 
  • Use mung beans instead of red lentils for an earthier flavour but still super wholesome and nutritious dish
  • Add a swirl of coconut yoghurt or a drizzle of tahini dressing for extra creaminess and luxury. 
  • Use tinned tomatoes if you don’t have any fresh, just reduce the amount of additional liquid needed.
  • If you can’t get hold of harissa paste, you can make your own, or use siracha or an alternative hot sauce.

If you like this recipe, why not give one of my other Moroccan inspired recipes a try? My ultra-special Moroccan inspired ‘fish’ ballswith a Freekeh salad and rich tomato sauce is the perfect mid-week treat. 

I really hope you love this delicious soup as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!



I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  4 servings
  15 minutes preparation time
  30 minutes cook time

Ingredients

  • 1 large onion chopped roughly 
  • 2 tbsp olive oil 
  • 3 garlic cloves sliced 
  • 2 celery sticks chopped into small dice 
  • 2 carrots chopped into small dice 
  • 1 tsp cumin seeds 
  • 1/2 tsp cinnamon 
  • 1/2 tsp turmeric 
  • 1 tsp smoked paprika 
  • 1/2 tsp chilli flakes – optional 
  • 5 tomatoes roughly sliced 
  • 1 litre veg stock 
  • 200g red split lentils washed 
  • 2 tbsp rose harissa or 1 tbsp harissa
  • 1 can chickpeas drained
  • 3 handfuls coriander chopped roughly 
  • 1 tsp sea salt
     
Tahini dressing 
 
  • Juice 1 lemon 
  • 1 tbsp tahini 
  • 3 – 4 tbsp water 
  • 1/2 sea salt 
  • Twist black pepper 
Toppings; 
  • Coriander 

Directions

  1. In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning. 
     
  2. Add in the garlic, celery and carrot. salt, Stir to combine and cook for a 2-3 minutes or so. Add the spices and stir until the veg is coated. 
     
  3. Now add the chopped tomatoes, allow them to soften a little. Next add the stock, lentils  and harisa. Simmer for 10 minutes covered then remove  the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine. 
     
  4. Season well. 
     
     
To make the tahini dressing; 
  1. Add all the ingredients to a mini chopper and blitz until creamy. 
     
To serve; 
 
  1. Drizzle with tahini dressing, coriander and chilli flakes. 

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37 Comments

  1. Lena on August 8, 2019 at 10:21 pm

    Made the Morrocan spiced to.atoe soup for a friend who had just had a baby. She and her can’t are vegan and she absolutely loved it ( as did I). Thank you

    • Niki on August 20, 2019 at 5:57 am

      Fantastic news Lena!
      Much love
      Niki xx

  2. L. Williams on August 26, 2019 at 12:45 am

    Best soup ever! I’ve made it three times in the past month!!!

    • Niki on August 27, 2019 at 10:24 am

      Fantastic! So happy to hear. Its one of my favourites too.
      Love
      Niki xxx

  3. 25 Savory Vegan Soup Recipes To Try | Ray Amaari on September 15, 2019 at 2:31 pm

    […] Moroccan Spiced Lentil and Chick Pea Soup by Rebel Recipes […]

  4. TOMAATTINEN LINSSI-PAPUKEITTO - Hannan soppa on October 20, 2019 at 3:54 pm

    […] resepti on Rebel Recipes […]

  5. Anka on November 30, 2019 at 5:58 am

    One of the best things our family ate, that is amazing, thank you!

    • Niki on December 2, 2019 at 10:10 am

      Fantastic!
      So happy
      Love
      Nikixxx

  6. Chi Chi Izundu on January 5, 2020 at 7:08 pm

    This is by far one of your best recipes!! It is so simple and so packed with flavour. I also added in some sweet potatoes that I needed to use up. A small bowl was so filling. ❤️❤️❤️It! x

    • Niki on January 6, 2020 at 8:41 am

      Yay! so happy you think so. I love it as well.
      Love, Niki xxx

  7. Katelonk on January 6, 2020 at 12:45 am

    What is rose harissa?

    • Niki on June 2, 2020 at 7:23 pm

      Its a type of harissa paste with rose petals. Very lovely.
      Love
      Niki xxx

  8. Healthy Soup Recipes You Will Want To Make ASAP on January 23, 2020 at 12:21 am

    […] Read full details on: Rebel Recipes […]

  9. Daan weijerman on January 28, 2020 at 2:48 pm

    Delicious, healthy, heartwarming comfort food! All my friends asked for the recipe after eating this winning dish 😉 Thanks Nikky, you’re the best xxx

    • Niki on January 28, 2020 at 10:33 pm

      Hey Daan
      Aww amazing! So happy to hear xx
      Lots of love
      Niki xxx

  10. Lauren Yonge on February 1, 2020 at 10:56 pm

    Adding a vegan recipe a week into our lives. This recipe was a perfect addition to our typical meals! Added sweet potatoes and replaced harissa (not available in our grocery store) with some Sriracha. Great flavor!

    • Niki on February 2, 2020 at 11:36 am

      Hi Lauren
      Perfect!
      So happy you enjoyed.
      Love
      Niki xx

  11. norma wilson on February 17, 2020 at 10:22 am

    Fantastic recipe, huge hit with the family. I have been making it one a week for a couple of months now its a complete healthy meal i a bowl and cheap to make, bonas!!!

    • Niki on February 18, 2020 at 4:19 pm

      Hi happy you like Norma!
      Love, Niki xxx

  12. roxane on March 5, 2020 at 12:02 am

    amazing recipe! do you know how many calories are in this recipe??

    • Niki on March 7, 2020 at 12:40 pm

      Thank you Roxane
      Im afraid I don’t calculate the calories.
      Love
      Niki xxx

  13. Jude Delaney on March 10, 2020 at 8:53 pm

    This is sooooooo good! I made it to give to a poorly friend and after tasting it, it nearly didn’t leave the kitchen but I’ll be making a vat full for myself tomorrow. A fabulous recipe Niki, thank you.

    • Niki on March 11, 2020 at 2:10 pm

      Aww so happy to hear Jude!
      Love
      Niki xxx

  14. Nina on April 2, 2020 at 10:50 am

    Hi do you use sweet smoked Spanish paprika or hot smoked Spanish paprika? I’ve only just discovered your fabulous blog, I’m going to look at your book on Amazon UK when I get a chance…Thanks

    • Niki on April 2, 2020 at 3:50 pm

      Hi Nina
      Aww amazing! Yes, sweet smoked.
      So hope you love my book 😉
      Much love
      Niki xxx

  15. Kathleen on April 5, 2020 at 8:27 am

    I was hesitant as I was making this but when all done it tasted amazing! Simple to follow recipe, very easy and tastes amazing like something my mum would cook on cold day! Thanks a million xx

    • Niki on April 5, 2020 at 1:45 pm

      Aww amazing! So happy.
      Love
      Niki xxx

  16. Anna on May 30, 2020 at 8:52 am

    Wow! Fantastic soup, thank you so much!! My entire family loved it!!

    • Niki on May 31, 2020 at 9:21 am

      Hi Anna
      Brilliant, so happy to hear!
      Much love, Niki xxx

  17. […] a little different to my usual Middle Eastern inspired stews (p.s you should totally check out my Moroccan Spiced Lentil and Chickpea Stew) but it’s just as easy, just as comforting and just as delicious – if not […]

  18. […] creamy velvet soup. And finally the dish that has been awarded my all-time-favourite – my Moroccan Spiced Lentil and Chickpea Soupa favourite for multiple reasons – you seriously need to try […]

  19. Colette on July 12, 2020 at 2:11 am

    This would have to be the BEST soup recipe ever, I loved it, Thank you so much for sharing, it absolutely made my day.

    • Niki on July 13, 2020 at 11:09 am

      So happy you love it Colette! Me too xxx

  20. […] finally the dish that has been awarded my all-time-favourite – my Moroccan Spiced Lentil and Chickpea Soupa favourite for multiple reasons – you seriously need to try […]

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