Moroccan Spiced Lentil and Vegetable Soup with Chickpeas
This warming soup combines brown lentils with chickpeas, cauliflower, and diced tomatoes in a fragrant spice blend of cumin, turmeric, and cinnamon. The gentle heat from cayenne pepper adds depth while the vegetables provide hearty texture and nutrition. Perfect for cold weather comfort food or meal prep, this one-pot wonder simmers to tender perfection in just 30 minutes. The Moroccan-inspired spices create an aromatic base that transforms simple pantry staples into a satisfying and nourishing meal that works well for lunch or dinner.
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion
- 4 cloves garlic, minced
- 4 ribs celery
- ½ Tbsp ground cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- ¼ tsp cayenne pepper
- 1 15oz can chickpeas
- 1 28oz can diced tomatoes
- ½ lb frozen cauliflower florets
- 6 cups vegetable broth
- 1 cup brown lentils, dryred lentils1:1
Reduce cooking time to 15 minutes
- 1 bay leaf
Instructions
- 1
Dice the onion and mince the garlic
- 2
Saute onion and garlic in olive oil over medium heat until softened
- 3
Dice the celery and add to pot, continue sauteing for 2-3 minutes
- 4
Add cumin, turmeric, cinnamon, and cayenne pepper to pot
- 5
Stir and cook spices with vegetables for 1-2 minutes
- 6
Add diced tomatoes with juices, rinsed and drained chickpeas, and cauliflower florets
- 7
Stir until everything is well mixed
- 8
Add vegetable broth and bay leaf, turn heat to high and cover
- 9
Bring to a boil then add lentils
- 10
Stir and return to boil, then reduce heat to low
- 11
Simmer covered for 30 minutes until lentils are tender
- 12
Remove bay leaf and taste
- 13
Add salt if needed then serve
Tips
Rinse and drain canned chickpeas before adding to remove excess sodium and improve texture.
No need to thaw frozen cauliflower florets before adding to the soup.
Salt needs will vary depending on vegetable broth brand, so taste before adding additional seasoning.
Good to Know
Refrigerate up to 4 days in covered container. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently and add liquid if needed.
Serve hot with crusty bread or over rice for heartier meal.
Common Mistakes
Do not skip sauteing spices to avoid raw spice flavor.
Remove bay leaf before serving to prevent choking hazard.
Substitutions
Cut into florets before adding
FAQ
Can I use red lentils instead of brown?
Yes, but reduce cooking time to 15 minutes as red lentils cook faster and break down more easily.
Can I freeze this soup?
Yes, freeze up to 3 months. Thaw overnight and reheat gently, adding liquid if needed.
What if I don't have all the spices?
You can substitute curry powder for the individual spices, using about 2 teaspoons total.