Moroccan Lentil Soup with Yogurt and Egg Noodles
Warming Moroccan-spiced lentil soup built on sauteed onion and carrot, simmered with red lentils, spinach, and aromatic spices including ginger, turmeric, cumin, and cinnamon. Egg noodles add texture; a yogurt dollop provides cooling contrast. Finished with fresh herbs.
Ingredients
- 8 spinach leaves, large, stems removed, washed, patted dry, cut into thin strips
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 carrot, scraped and sliced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup red lentilbrown lentil1:1legume
requires additional 5-10 minutes simmering; slightly earthier flavor
- 1 cup tomatoes, peeled, seeded, and chopped
- 4 green onions, sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 1 bay leaf
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon pepper
- ¼ teaspoon salt
- ½ cup fine egg noodles, uncookedsmall pasta shapes1:1starcheggs-free
orzo or ditalini work well; adjust cooking time to package instructions
Full guide → - ½ cup plain yogurt
Instructions
- 1
Remove spinach stems, wash leaves thoroughly, pat dry, and cut into thin strips. Set aside.
- 2
Saute chopped onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender.
- 3
Add sliced carrot and minced garlic, saute stirring constantly until crisp-tender.
- 4
Add chicken broth, red lentils, tomatoes, green onions, parsley, cilantro, bay leaf, ginger, turmeric, paprika, cumin, cinnamon, pepper, and salt.
- 5
Bring to a boil, then partially cover and reduce heat.
- 6
Simmer 20 minutes or until lentils are tender.
- 7
Stir in reserved spinach and uncooked egg noodles, cook partially covered 7 minutes or until noodles are done.
- 8
Remove and discard bay leaf.
- 9
Ladle soup into bowls and top each serving with a dollop of yogurt.
Tips
Noodle cooking time varies by brand; monitor during final 7 minutes and adjust accordingly.
Large spinach leaves work best for even cooking; tear or slice as needed.
Good to Know
Refrigerate up to 4 days in an airtight container. Freeze up to 3 months; thaw overnight in refrigerator before reheating.
Prepare soup through lentil-tender stage (step 6) up to 2 days ahead. Cool, cover, and refrigerate. Add noodles and spinach when reheating.
Ladle into bowls and top with yogurt dollop. Serve with crusty bread or flatbread.
Common Mistakes
Overcook spinach by adding too early; add during final 7 minutes to preserve color and texture.
Skip the yogurt dollop; it balances heat and spice.
Use low-quality spices; their flavor is essential to authenticity.
Substitutions
Dairy-Free Swaps
General Alternatives
requires additional 5-10 minutes simmering; slightly earthier flavor
orzo or ditalini work well; adjust cooking time to package instructions
Full guide →