Moroccan Lentil Soup with Veggies

I just spent the last 20 minutes trying to get my laptop to get motivated so I can figure out what I am going to share for a recipe today. I knew I had made something a couple of weeks ago and it was really good but I wanted OK needed the picture to remind me. Insert eye roll here!

When I was finally able to enlarge the pictures enough so I could see them, It all came flooding back. This getting older shit is for the birds. I think my laptop and I need a major overhaul geesh!

Anyway I made this soup as I mentioned a couple of weeks ago and it was so good, very hearty but but full of vegetables. I adapted this recipe to what I had on hand and needed to use up from the fridge. I found the recipe in allrecipes magazine but I definitely made it my own as their version was vegan and I used chicken broth since that is an absolute staple in my home. I don’t think I have ever bought vegetable stock? I know I have never made it, I am just too obsessed with homemade chicken stock but who knows maybe someday I will venture out a bit.

Moroccan Lentil Soup with Veggies

a hearty and healthy soup to help warm you up
Course dinner, lunch
Cuisine Moroccan


  • ¼ cup Olive oil
  • 4 large carrots peeled, chopped
  • 1 large white onion diced
  • 1 large zucchini chopped
  • 1 yellow pepper chopped
  • 1 10 ounce spinach fresh or frozen
  • 1 cup crushed tomatoes
  • teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon ground ginger I used what I had in the fridge
  • 1-2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 16 ounces dried lentils
  • 2 quarts chicken stock or vegetable stock
  • fresh parsley chop and add on top if you have it, I did not


  • Heat the oil in a large pot over medium heat. Cook and stir the carrots, onions, yellow pepper, black pepper, cumin, ginger, and the salt until the onions are translucent. around 5-7 minutes. during the last few minutes add the garlic.
  • Add the lentils and the tomatoes to the pot and pour the stock over the vegetables. Bring to a boil, stirring. Lower heat to low and simmer, covered, until the lentils are tender. mine took around 20-30 minutes. read your lentil package. I felt mine cooked pretty fast.
  • Stir in the spinach and zucchini and cook just till the zucchini is tender, about 5-7 minutes. Drizzle with a little olive oil and if you have fresh parsley on hand chop some up and add it on top.
Keyword lentil soup, Lentils, Moroccan lentil soup with veggies

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