Moroccan Carrot Red Lentil Soup is a flavorful, meatless soup loaded with warm spices. Cumin, turmeric, coriander, paprika, and a hint of cinnamon pair perfectly with red lentils and carrots to create a creamy, satisfying bowl. This soup also freezes very well, making it great for meal prep.
I enjoy soup year-round, and this Moroccan Carrot Red Lentil Soup is one I make often. The blend of warm spices keeps it comforting and memorable, and the hearty lentils make it filling enough to serve as a meal. I usually simmer a big pot in my Dutch oven, and sometimes serve it with a simple salad and crusty bread or naan. This version builds on a classic red lentil base by adding carrots for sweetness and texture. It’s also convenient to freeze — I often save half for a quick future meal.
If you like lentil soups, this recipe sits nicely alongside other favorites like Lebanese Lentil Soup, Red Lentil Curry, Mediterranean Lentil Salad, or a Slow Cooker Lentil Soup. You might also enjoy vegetable-based soups such as Vegetable Barley Soup, Tuscan Bean Soup, or an Instant Pot Bean Soup for variety.
Why We Love this Moroccan Lentil Soup
This lentil soup is warming, spice-forward, and very satisfying. Here are a few reasons it stands out:
• Flavor: The spice blend—cumin, turmeric, coriander, paprika, and cinnamon—gives the soup a rich, comforting depth.
• Vegan and Gluten-Free: The recipe is plant-based and naturally gluten-free, making it a great option for many diets.
• Freezes Well: It reheats beautifully, so make a double batch and freeze portions for quick lunches or dinners.
Featured Comment: ⭐⭐⭐⭐⭐ I just made this for the first time. The flavor is remarkable! It’s absolutely delicious! Thanks for the recipe. I can’t wait to try your other lentil soups!
Recipe Ingredients
This easy recipe uses simple ingredients and comes together quickly. Key components include:
- Vegetables: Onion, garlic, and carrots form the base. You can also add diced butternut squash or sweet potato—just cut them small so they cook through.
- Spices: Cumin, turmeric, coriander, paprika, and a pinch of cinnamon create the warm, Moroccan-inspired flavor profile.
- Lentils: Red lentils break down during cooking and help thicken the soup. Rinse them until the water runs clear and remove any debris.
- Diced Tomatoes: A can of diced tomatoes adds acidity and body. Crushed or fire-roasted tomatoes also work for a different texture or smoky note.
- Broth: Vegetable broth is used here, but chicken broth or stock can be substituted if you prefer.
Cooking Tips and Variations
- Add protein: Stir in chickpeas or white beans for extra protein.
- More vegetables: Cauliflower, jalapeño for heat, potatoes, or sweet potatoes are good additions.
- Garnishes: Top with fresh cilantro or parsley, a sprinkle of feta (if not keeping it vegan), crushed red pepper, or a dollop of plain or Greek yogurt to make it creamier.
- To add meat: Sausage, diced chicken, ground pork, or crispy bacon can be added if you want a non-vegetarian version.
- Texture: Red lentils soften and break down; you can blend the entire soup, half of it, or leave it chunky depending on your preference. Brown or green lentils can be used, but they hold their shape more and require a longer cook time.
Tip for Freezing: Cool soup to room temperature, transfer to an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 7 days. Reheat on the stove or in the microwave.
- Freeze cooled soup in freezer-safe containers for up to 3 months. Portion into meal-sized servings for easy reheating.
More Lentil Soup Recipes
Soups
Moroccan Red Lentil Soup
Soups
Slow Cooker Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
Soups
Lentil Sausage Soup Recipe
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Moroccan Carrot Red Lentil Soup
Video
Ingredients
- 2 tablespoons olive oil
- 1/2 medium sweet onion, chopped
- 3 garlic cloves, minced
- 2 cups chopped carrots (about 4 medium), peeled and chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 2 cups red lentils, rinsed until water runs clear
- 1 15-ounce can diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
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Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until softened, about 2 minutes. Add the spices and cook for about 4 more minutes.
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Add the carrots and sauté until they begin to soften, about 10 minutes.
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Stir in the vegetable broth, diced tomatoes, and rinsed red lentils. Reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
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You can serve the soup chunky or use an immersion blender (or regular blender) to puree it until smooth. Blending half and leaving half chunky is another good option.
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Garnish with fresh cilantro, a squeeze of lemon, or crushed red pepper, and serve warm.
Notes
- This recipe yields about 6 cups of soup.
- Freeze leftovers for up to 3 months.
- Chicken broth can be used instead of vegetable broth if preferred.
- For a thicker soup, stir in 2–3 tablespoons of tomato paste after the vegetables are cooked.
- Optional additions: quinoa or couscous, chickpeas, grilled chicken, butternut squash, or zucchini.
Nutrition
Nutrition information is an approximation.