Moroccan Lentil Soup
It wasn’t until I lived in New Zealand in my early twenties that I tasted my first bowl of Moroccan lentil soup. From the very first bite, I was hooked. The warm cumin, fragrant coriander, fresh ginger, and subtle sweetness of cinnamon create the most comforting blend of flavors that tastes so cozy.
This Moroccan Lentil Soup has become one of my favorite nourishing meals for busy weeknights. It’s packed with protein and fiber from lentils and sausage (optional), making it incredibly satisfying while still being full of real-food ingredients. Lentils are rich in plant-based protein, iron, folate, and gut-friendly fiber, while the colorful vegetables add vitamins, minerals, and antioxidants. Even the spices do more than add flavor—cumin, ginger, cinnamon, and turmeric are all known for their antioxidant and anti-inflammatory properties.
One of my favorite things about this healthy Moroccan lentil soup is how effortlessly it comes together. Simply brown the sausage, sauté the vegetables and spices, then let the Instant Pot do the rest, or stovetop! In under an hour, you’ll have a hearty, flavor-packed soup that’s perfect for meal prep and tastes even better the next day.
Finish each bowl with a squeeze of fresh lemon and a sprinkle of chopped cilantro or parsley to brighten all of those warm Moroccan flavors. Serve it with crusty sourdough or warm naan for a comforting meal your whole family will love.
I’ve made this recipe with and without chickpeas, and love both versions. If you desire to make with chickpeas, add 1 can of drained chickpeas and lessen the lentils by 1/2 a cup.
Hope you enjoy as much as we do!
Storage Tips: Store leftover Moroccan lentil soup in an airtight container in the refrigerator for up to 4 days. The lentils will continue to absorb the broth as it sits, so simply stir in a splash of bone broth or water when reheating. This soup also freezes for up to 3 months, making it perfect for busy weeknights or meal prep.
If you love this recipe, then you will love these healthy asian rice bowls.
Moroccan Lentil & Sausage Soup
- Total Time: 40 mins
- Yield: 8 servings 1x
Description
Moroccan Lentil Soup, stove top and instant pot versions.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 (12–14 oz) package Pederson’s Farms Smoked Sausage, sliced into ¼-inch rounds *optional
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 bay leaf
- ½ cup long-grain white rice
- 1½ cups dry brown or green lentils, rinsed (no soaking required)
- 1 (14.5 oz) can diced tomatoes
- 7 cups beef bone broth
- 1½ tsp sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- Juice of ½–1 lemon
- Fresh chopped cilantro or parsley, for serving
Instructions
Instant Pot Moroccan Lentil & Sausage Soup
Instructions
- Press Sauté on the Instant Pot. Add the olive oil and sliced sausage. Cook for 3–5 minutes, stirring occasionally, until lightly browned. Transfer the sausage to a plate and set aside.
- Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Add the cumin, coriander, ginger, turmeric, cinnamon, and bay leaf. Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in about ½ cup of the beef bone broth, scraping up any browned bits from the bottom of the pot.
- Return the sausage to the pot. Stir in the remaining broth, rice, lentils, diced tomatoes, salt, and pepper.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Remove the bay leaf. Stir in the fresh lemon juice and adjust the seasoning with additional salt and pepper, if needed.
- Ladle into bowls and garnish with fresh cilantro or parsley. Serve with warm sourdough or naan.
Stovetop Moroccan Lentil & Sausage Soup
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the sliced sausage and cook for 3–5 minutes, stirring occasionally, until lightly browned. Transfer the sausage to a plate and set aside.
- Add the onion, carrots, and celery to the pot. Cook for 5–7 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Add the cumin, coriander, ginger, turmeric, cinnamon, and bay leaf. Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in about ½ cup of the beef bone broth, scraping up any browned bits from the bottom of the pot.
- Return the sausage to the pot. Stir in the remaining broth, rice, lentils, diced tomatoes, salt, and pepper.
- Bring the soup to a boil. Reduce the heat to low, cover, and simmer for 35–45 minutes, stirring occasionally, until the lentils and rice are tender. If the soup becomes thicker than you’d like, stir in additional broth or water until it reaches your desired consistency.
- Remove the bay leaf. Stir in the fresh lemon juice and adjust the seasoning with additional salt and pepper, if needed.
- Garnish with fresh cilantro or parsley before serving.
Notes
- No soaking is required for brown or green lentils.
- Leftovers will thicken as they cool. Add a splash of broth or water when reheating.
- Stir in a few handfuls of baby spinach during the last few minutes of cooking for an easy boost of greens.
- Fresh lemon juice is the finishing touch that brightens the warm Moroccan spices and brings the flavors together.
- Prep Time: 15 mins
- Cook Time: 30 mins, stove 50 mins
- Category: Dinner
- Cuisine: Moroccan-Inspired
