Moroccan Lentil Vegetable Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 quarts
Soak the Lentils over night or all day prior to making this recipe.
  • 1 cup dry Green or Brown Lentils, soaked 8 hours
  • 1 Tbsp Olive Oil
  • 1 Onion, medium, diced
  • 4 Garlic Cloves, minced
  • 1 cup Celery, diced
  • 1½ tsp Cumin
  • 1 tsp Turmeric
  • 1¼ tsp Cinnamon
  • ⅛-¼ tsp Cayenne Pepper
  • 1 tsp+ Salt
  • 1 can Chickpeas (15-19 oz), drained and rinsed
  • 1 can Diced Tomatoes (28oz)
  • 2 cups Cauliflower, tiny florets
  • 1 cup Red Pepper, diced
  • 1 Zucchini, medium, diced
  • 8 cups Vegetable Broth
  • 1 Bay Leaf
  1. Soak the Lentils in a generous amount of water over night or all day.
  2. In a soup pot, heat Olive Oil. Add Onion, Celery and Garlic . Cook (stirring) on med-high heat until onions have softened.
  3. Add the Cauliflower, Peppers and Zucchini. Give a stir.
  4. Add the Cinnamon, Turmeric, Cumin and Salt. Stir again.
  5. Add the Diced Tomatoes (with juices), Soaked Lentils and Chickpeas.
  6. Next pour in the Vegetable Broth and Bay leaf. Stir to combine. Bring to boil, reduce to a simmer for 10-15 min.
  7. Add the Spinach and allow to it wilt.
  8. Taste soup to see if you need more Salt.
  9. Serve and enjoy!
Recipe by Cranberry Kitchen at