Moroccan Chickpea Lentil Soup

Moroccan Chickpea Lentil Soup

I recently found an old family recipe folder we thought we’d lost. This is a recipe we cobbled together when I was younger. I was obsessed with it. This Chickpea Lentil Soup is so tasty and has a lovely kick to it. Give it a go and let me know what you think!

Moroccan Chickpea Lentil Soup
Moroccan Chickpea Lentil Soup

Here’s How to Make my Moroccan Chickpea Lentil Soup

If you’re going to make this Moroccan Chickpea Lentil Soup, you’ll need the following ingredients…

  • Olive Oil (2 tbsp): Olive oil serves as the cooking fat and adds a rich, fruity flavor to the soup. It also helps sauté the vegetables, enhancing their flavors and aromas.
  • Onion (diced): Onions provide a savory and slightly sweet base flavor to the soup. They add depth and aroma to the dish.
  • Carrots (diced): Carrots contribute sweetness and a subtle earthy flavor to the soup. They also provide a pleasant texture and color.
  • Celery (diced): Celery adds a mild, crisp texture and a hint of freshness to the soup. Its flavor is subtle but complements the other ingredients well.
  • Garlic (4 cloves, crushed): Garlic brings a strong, aromatic, and pungent flavor to the soup. It adds depth and complexity to the overall taste.
  • Cumin (1 tsp): Cumin provides a warm, earthy, and slightly nutty flavor to the soup. It is a common spice in many Middle Eastern and North African dishes, adding depth and complexity.
  • Paprika (1/2 tsp): Paprika contributes a mild smokiness and a subtle sweet or spicy note, depending on the type used. It enhances the overall flavor profile.
  • Turmeric (1/2 tsp): Turmeric offers a warm, earthy, and slightly bitter flavor with a vibrant yellow color. It adds both flavor and color to the soup.
  • Harissa Paste (1 tbsp): Harissa paste is a North African chili pepper paste that adds a spicy, smoky, and slightly tangy kick to the soup. It adds complexity and heat.
  • Red Lentils (200 grams): Red lentils are the main protein source in the soup. They break down as they cook, thickening the soup and providing a creamy texture. They have a mild, earthy flavor.
  • Vegetable Stock (1.5L): Vegetable stock is the liquid base of the soup. It infuses the dish with savory, umami flavors and provides the necessary moisture for cooking.
  • Chickpeas (1 can, drained and rinsed): Chickpeas add protein, texture, and nutty flavor to the soup. They make the dish more substantial and hearty.
  • Lemon Juice (from 1 small lemon or half a large one): Lemon juice adds a bright, citrusy acidity that balances the flavors in the soup. It also enhances the overall freshness of the dish.
  • Fresh Coriander (large handful, chopped): Fresh coriander, also known as cilantro, contributes a vibrant and herbaceous flavor. It adds a refreshing element to the soup.

    To Serve:
  • Good Quality Bread and Butter: Serving bread and butter alongside the soup allows for a complete meal. The bread can be used for dipping or as a side dish.
  • Fresh Coriander for Topping: Extra fresh coriander on top of the soup enhances the herbaceous aroma and adds a pop of color.
  • Coconut Yogurt or Natural Yogurt for Topping: Yogurt provides a creamy contrast to the spiciness of the harissa paste and adds a cool, tangy element to the soup when used as a topping.
Moroccan Chickpea Lentil Soup

Moroccan Chickpea Lentil Soup

Georgina Burgess
Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner, Lunch
Servings 6


  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 sticks celery diced
  • 4 cloves garlic crushed
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tbsp harissa paste
  • 200 grams dried red lentils
  • 1.5 L vegetable stock
  • 1 400g can chickpeas drained and rinsed
  • 1 small lemon juiced (or half a big one)
  • 1 large handful fresh coriander chopped

To serve

  • Good quality bread and butter
  • Fresh coriander for topping
  • Coconut yoghurt or natural yoghurt for topping


  • Heat the oil in a large pan over a medium-high heat. Add the onions, carrots and celery and saute for 5 minutes, before stirring in the garlic and spices and cooking for a further couple of minutes, stirring constantly.
  • Add in the lentils, harissa paste and vegetable stock and bring to the boil, then reduce and simmer for 15 minutes, before adding the chickpeas. Cook for 5 more minutes.
  • Stir in the lemon juice and coriander, taste test and add salt if needed. Serve with a little coconut yoghurt, fresh coriander and a hunk of bread and butter. Enjoy!

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