Moroccan Spiced Lentil & Chickpea Soup
You’ll love this incredible soup! It’s packed with flavour, spices, vegetables and pulses. Not only healthy, it’s absolutely delicious – you’ll make it again and again.
I need to make a confession. I think I have finally done it – I’ve made 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 always add in an extra pinch or two when I make this dish. Also, 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 to prepare 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. Because of including all 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 extra portions when creating this recipe because the flavours are even better the next day once they have developed 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’ balls with a Freekeh salad and rich tomato sauce is the perfect mid-week treat.
Moroccan Spiced Lentil & Chickpea Soup
For the soup
- 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 to matoes roughly sliced
- 1 litre veg stock
- 200 g 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
For the tahini dressing
- Juice 1 lemon
- 1 tbsp tahini
- 3 –4 tbsp water
- 1/2 sea salt
- Twist black pepper
- In a large pan, add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.
- Add in the garlic, celery and carrot. Stir to combine and cook for a 2-3 minutes. Add the spices and stir until the veg is coated.
- Now add the chopped tomatoes, allow them to soften a little. Next, add the stock, lentils and harissa. Simmer for 10 minutes covered, then remove the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine.
- Season well.
To make the tahini dressing
- Add all the ingredients to a mini chopper and blitz until creamy.
- Drizzle with tahini dressing, coriander and chilli flakes.