If you’re craving something comforting, packed with flavor, and easy to make on a cozy night, this Moroccan Lentil Soup with Harissa Recipe is exactly what you need. I absolutely love how the warmth of the spices blends perfectly with the earthy lentils and the fiery kick of harissa. Once you try this, you’ll see why it’s become a staple in my kitchen—simple ingredients that come together to create a fan-freaking-tastic bowl of goodness you’ll want again and again.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these in your pantry, making it a no-fuss, quick prep meal.
- Bold, Layered Flavors: The harissa paste and warming spices like cinnamon and cumin create a soup that’s anything but boring.
- Hearty and Healthy: Lentils provide a great source of plant-based protein and fiber for a satisfying meal.
- Perfect for Any Season: It’s cozy enough for winter but fresh and light enough to enjoy year-round.
Ingredients You’ll Need
The ingredients in this Moroccan Lentil Soup with Harissa Recipe work beautifully to build a rich, aromatic profile without any complicated prep. When I shop for this, I focus on getting good-quality harissa paste and fresh parsley to truly make it pop.
- Vegetable oil: Helps sauté the veggies without overpowering the spices.
- White onion: Adds sweetness and depth when cooked down.
- Carrots: Provide natural sweetness and color—don’t skip them!
- Plum tomato: Offers a subtle acidity that balances the rich spices.
- Garlic: Brings classic aromatic warmth essential to Moroccan flavors.
- Harissa paste: The star of the show—packs spicy, smoky heat.
- Cinnamon: Adds a subtle warm sweetness that’s signature to North African dishes.
- Cumin: Brings earthiness and sharpness.
- Salt: Enhances all the flavors—season gradually to avoid over-salting.
- Fresh parsley: Finishes the soup with a burst of brightness.
- Brown lentils: Heart-healthy and filling; they hold their shape well.
- Vegetable stock: The liquid base that infuses the soup with savory depth.
- Water: Helps adjust the soup’s consistency perfectly.
- Plain Greek yogurt (optional): Adds a cool, creamy contrast to the spicy soup.
Variations
I love making this Moroccan Lentil Soup with Harissa Recipe my own by playing around with spices or adding different veggies depending on what I have on hand—you should definitely make it your own!
- Mild Version: If you’re sensitive to heat, start with half the harissa paste and add more as you get used to the flavor.
- Vegetable Boost: I sometimes add diced sweet potatoes or zucchini to make it extra hearty and colorful.
- Protein Kick: Adding chunks of cooked chicken or crumbled feta on top is a game-changer for a non-vegetarian twist.
- Herb Swaps: Fresh cilantro instead of parsley gives it a fresh, citrusy lift.
How to Make Moroccan Lentil Soup with Harissa Recipe
Step 1: Sauté Your Vegetables
Heat a large soup pot over medium-high heat, then add your vegetable oil. Toss in the chopped white onion, carrots, tomato, and garlic. Cook for about 3 to 4 minutes until everything gets fragrant and the onions start turning translucent. This step really wakes up the base flavors and is essential for that deep richness you’ll love.
Step 2: Add Your Spices and Harissa
Now stir in your harissa paste, cinnamon, cumin, salt, and chopped parsley. Cook for another 1 to 2 minutes so the spices soften and bloom. When I first tried this, I was amazed at how that small step takes the soup from good to extraordinary.
Step 3: Simmer the Lentils
Add the brown lentils, vegetable stock, and water to your pot. Bring everything to a boil, then reduce the heat and let it simmer—uncovered—for about 40 minutes. During this time, your kitchen will fill with the most incredible aromas, and the lentils will soften while soaking up all those spices. Stir occasionally and check the consistency: add a splash more water if you want it soupier.
Step 4: Final Seasoning and Serving
Give it a taste and season with extra salt and freshly cracked pepper if needed. For a creamy, cooling contrast, I like to add a dollop of plain Greek yogurt on top of each bowl with a sprinkle of fresh parsley or cilantro. It’s such a simple finishing touch that really elevates the whole experience.
Pro Tips for Making Moroccan Lentil Soup with Harissa Recipe
- Blooming the Spices: Don’t rush the step where you cook the harissa and spices with the veggies; it really brings out their full flavor.
- Lentil Texture Check: Brown lentils hold up well, but keep an eye to avoid overcooking—they should be tender but not mushy.
- Balancing Heat: Start with less harissa and add more later if you want a spicier kick—you can always add, but you can’t take it out!
- Fresh Garnishes: Adding fresh herbs at the end brightens and lightens the soup; it’s the small touch that makes a big difference.
How to Serve Moroccan Lentil Soup with Harissa Recipe
Garnishes
I’m a big fan of topping this soup with a spoonful of plain Greek yogurt because it mellows out the heat without muting any flavor. Then, just a sprinkling of freshly chopped parsley or cilantro gives it a bright, fresh touch that makes every spoonful feel special. Sometimes, I add a squeeze of lemon juice on the side—that citrusy zip just wakes up the whole bowl.
Side Dishes
For side dishes, I love pairing this soup with warm, crusty bread or pita for dipping. It also goes wonderfully with a simple side salad dressed in lemon and olive oil, which balances the hearty richness. Your family might even enjoy this alongside some roasted vegetables or a light couscous dish.
Creative Ways to Present
For special occasions, I’ve served this Moroccan lentil soup in small bowls with a drizzle of olive oil and a sprinkle of toasted cumin seeds on top—adds a beautiful aroma and crunch. Another time, I made it the star of a mezze platter with olives, flatbreads, and fresh veggies for entertaining. It’s versatile and always impresses.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Moroccan Lentil Soup with Harissa in an airtight container in the fridge for up to 4 days. It’s great for quick lunches or a warming dinner when you don’t feel like cooking. Just make sure to cool it completely before refrigerating for the best texture and flavor.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers or heavy-duty bags and keep it for up to 3 months. When you’re ready to eat, just thaw overnight in the fridge before reheating. It’s such a lifesaver to have on hand for busy weeks.
Reheating
I like to reheat the soup gently on the stovetop over medium-low heat, adding a splash of water or stock if it’s too thick. Stir often to prevent sticking, and once warm, top with fresh yogurt and herbs again to revive that fresh finish.
FAQs
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Can I make Moroccan Lentil Soup with Harissa Recipe vegan?
Absolutely! Just skip the Greek yogurt topping or substitute it with a plant-based yogurt alternative, and this soup remains completely vegan and delicious.
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What’s the best way to adjust the spice level?
Since harissa paste can vary in heat, start by adding a smaller amount, then taste and add more as desired. You can also balance the heat with a bit more yogurt on top.
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Can I use red lentils instead of brown lentils?
You can, but red lentils cook faster and tend to break down more, resulting in a thicker, creamier soup. If you prefer a chunkier texture, stick with brown lentils.
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How long does the soup last in the fridge?
Your soup will keep well for about 4 days refrigerated. Be sure to store it in airtight containers and reheat thoroughly before serving.
Final Thoughts
This Moroccan Lentil Soup with Harissa Recipe is so close to my heart because it’s the perfect blend of simple and sophisticated, spicy but comforting. I remember the first time I made it, I was amazed at how layered and balanced the flavors were—and now my family goes crazy for it. Give this recipe a try—you’ll find it’s a go-to for any day you crave something soulful, healthy, and downright delicious. Trust me, your kitchen and taste buds will thank you.
Print
Moroccan Lentil Soup with Harissa Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Description
This Moroccan Lentil Soup is a hearty and flavorful dish that combines tender brown lentils with aromatic spices like cinnamon, cumin, and harissa paste. Enhanced with fresh vegetables and finished with a dollop of creamy Greek yogurt and fresh parsley, this comforting soup is perfect for a nutritious and warming meal.
Ingredients
Vegetables and Aromatics
- 1 tablespoon vegetable oil
- 1/2 white onion, chopped
- 3 carrots, peeled and chopped
- 1 plum tomato, chopped
- 2 cloves garlic, minced
Spices and Herbs
- 2 teaspoons harissa paste
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon chopped parsley
- 1 tablespoon fresh parsley or cilantro, chopped (for garnish)
Legumes and Liquids
- 1 cup brown lentils
- 3 1/2 cups vegetable stock
- 1 cup water
Garnish
- 1/4 cup plain Greek yogurt
Instructions
- Sauté Vegetables: Heat a large soup pot over medium-high heat. Add the vegetable oil, chopped onion, carrots, tomato, and minced garlic. Cook for 3-4 minutes until the mixture is fragrant and the vegetables soften slightly.
- Add Spices and Herbs: Stir in the harissa paste, cinnamon, cumin, salt, and chopped parsley. Cook the mixture for another 1-2 minutes to allow the spices to release their aromas.
- Add Lentils and Liquids: Add the brown lentils, vegetable stock, and water to the pot. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer gently for about 40 minutes, or until the lentils are tender. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls. Optionally, top each serving with a tablespoon of plain Greek yogurt and a sprinkle of fresh parsley or cilantro to add creaminess and a fresh finish.
Notes
- Harissa paste adds spice and depth; adjust quantity based on your heat preference.
- Use brown lentils as they hold their shape well during cooking.
- For a vegan version, omit the Greek yogurt or use a plant-based alternative.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 8 g
- Sodium: 1930 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 22 g
- Protein: 19 g
- Cholesterol: 1 mg
