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Moroccan Vegetable Soup

Shruthi
This Moroccan Vegetable Soup is hearty, aromatic, and packed with colorful vegetables and plant-based ingredients.
Fresh vegetables provide color, flavor, and texture.
Chickpeas and lentils make the soup satisfying and substantial.
Tomatoes create a rich, savory broth with gentle acidity.
Cumin, paprika, turmeric, and ginger add warm, fragrant spices.
Fresh cilantro, parsley, and lemon brighten the finished dish.
Serve with warm flatbread for a comforting and nourishing meal.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Moroccan-Inspired, North African
Servings 4
Calories 280 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 1 medium zucchini, diced
  • 1 cup cooked chickpeas, drained and rinsed
  • ½ cup dried red lentils, rinsed
  • 1 can (400 g) diced tomatoes
  • 6 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon black pepper
  • ½ teaspoon salt, or to taste
  • 1 bay leaf
  • ½ cup chopped fresh cilantro and parsley, combined
  • 1–2 tablespoons fresh lemon juice
  • ½ teaspoon chili flakes for extra heat
  • ½ cup diced sweet potato for natural sweetness
  • ½ cup cooked vermicelli or small pasta for a heartier soup

Instructions
 

  • Wash the vegetables thoroughly. Peel and dice the carrots, chop the celery and onion, dice the zucchini, and mince the garlic.
    Rinse the red lentils under cold water until the water runs mostly clear. Drain and rinse the canned chickpeas. Preparing everything before cooking helps the recipe come together smoothly.
  • Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery.
    Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another 30–60 seconds until fragrant.
  • Stir in the cumin, paprika, turmeric, ground ginger, cinnamon, black pepper, and optional chili flakes.
    Cook for approximately 30–60 seconds, stirring continuously. This brief step helps release the fragrance of the spices and gives the soup a deeper flavor.
    Add the tomato paste and stir for another minute.
  • Pour in the diced tomatoes and vegetable broth. Add the rinsed lentils and bay leaf, then stir well to combine.
    Bring the mixture to a gentle boil. Reduce the heat to low, cover partially, and simmer for approximately 15–20 minutes, stirring occasionally.
  • Stir in the chickpeas and diced zucchini. Continue simmering for another 10–12 minutes, or until the lentils are tender and the vegetables are cooked to your liking.
    If the soup becomes too thick, add a little extra broth or hot water. For a thicker texture, let it simmer uncovered for a few additional minutes.
  • Remove the bay leaf. Taste the soup and add salt, black pepper, or more cumin as needed.
    Stir in the fresh lemon juice. The citrus adds brightness and balances the earthy spices and sweetness of the vegetables.
  • Stir in the chopped cilantro and parsley, reserving a little for garnish.
    Allow the soup to simmer gently for another minute, then remove it from the heat. The fresh herbs give the broth a lively, fragrant finish.
  • Ladle the hot soup into bowls. Garnish with fresh cilantro or parsley, a small drizzle of olive oil, and an extra squeeze of lemon juice if desired.
    Serve with Moroccan-style flatbread, crusty bread, or warm pita for a comforting and flavorful meal.

Notes

  • Use fresh spices: Fresh, aromatic spices give the broth a fuller and more distinctive flavor.
  • Rinse the lentils: Removing surface starch and debris helps prepare them for cooking.
  • Cut vegetables evenly: Similar-sized pieces cook more consistently.
  • Use vegetable broth: A flavorful broth provides depth while keeping the soup vegetarian or vegan.
  • Watch the lentils: Red lentils soften relatively quickly and may break down, naturally thickening the soup.
  • Add zucchini later: Adding it toward the end helps prevent it from becoming overly soft.
  • Adjust the thickness: Add broth for a lighter soup or simmer uncovered to make it thicker.
  • Add lemon and herbs near the end: This helps preserve their fresh, bright flavors.
Keyword Healthy vegetable soup, Moroccan lentil soup, Moroccan soup recipe, Moroccan vegetable soup, vegan Moroccan soup, vegetable chickpea soup