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Moroccan Carrot Red Lentil Soup

Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon complement the red lentils and carrots, creating a creamy, filling soup. This soup freezes great too!

Moroccan Carrot Red Lentil Soup in white bowl

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MOROCCAN CARROT RED LENTIL SOUP

Lets talk soup. I eat it all year long and this is one I keep on rotation.

Moroccan Carrot Red Lentil Soup is one of my favorite soups of all time and remains one of the most popular recipes on my site.  

It is one of those soups that keeps you coming back because of the rich, warm spices and the healthy ingredients. 

This soup is filling and can stand alone as a meal.

Or you can pair a nice salad, some crusty bread or naan and a side dish and call it a night.

Those that know me well, know how much I love soup.  

When I go to a restaurant, I almost always start my meal with a warm cup of soup.  

If you like creamy soups with a lot of flavor, this Moroccan Carrot Red Lentil Soup is the soup for you.

I promise you won’t be disappointed!

Moroccan Carrot Red Lentil Soup in white bowl

Last year I shared a slightly different recipe for Moroccan Red Lentil Soup. 

Today’s soup uses that soup as the base but adds in carrots along with a few additional ingredients.

The carrots compliment the tomatoes and lentils nicely, bringing a sweet flavor to the soup. 

One of my favorite things about this soup is that you can freeze half for later. This soup freezes really well.

It makes a quick and easy lunch on those busy days. 

If you like lentils you should also check out some other recipes like this Lebanese Lentil Soup, Red Lentil Curry, Mediterranean Lentil Salad or this Slow Cooker Lentil Soup.

Moroccan Carrot Red Lentil Soup

WHY SHOULD I MAKE LENTIL SOUP?

  1. This soup is vegan, gluten-free and protein packed. It offers you a good dose of vitamins from the carrots, spinach, spices and the lentils. 
  2. I love that this soup freezes so well. Make a big batch of it and save half for later. Portion it out so you can pull it out when you need a healthy lunch option. A tip before freezing: allow the soup to cool to room temperature, then put it in an airtight container, and store in the freezer for up to 3 months. When you are ready to eat it let the soup thaw in the fridge overnight. Then when you are ready to eat it, warm it up on the stove over low heat until it is warmed through. 
Moroccan Carrot Red Lentil Soup in white bowl

COOKING TIPS AND VARIATIONS:

  1. Add additional protein to the soup by adding chickpeas or white beans. 
  2. I enjoy extra vegetables in this soup. Trycauliflower, jalapeños for spice, potatoes or sweet potatoes.
  3. Garnishes are always a great way to take a soup to the next level. Some garnishes I love in this lentil soup is feta cheese {of course the soup won’t be vegan if you use feta}, fresh cilantro and parsley, Greek or plain yogurt swirled in to create a thicker, creamier soup.
  4. For those that want to add meat to the soup try adding sausage, diced chicken, ground pork or even some crispy bacon. 
  5. I like red lentils because they break down and become soft. With this soup I blend it, or at least half of it, but you can easily eat this soup as is. If you have brown or green lentils on hand you can swap those in or use half red and half brown or green. Some people prefer the texture of the green or brown-so that is totally up to you! 
Moroccan Carrot Red Lentil Soup in white bowl

WHAT SHOULD I SERVE WITH THIS SOUP?

A lot of times when I eat this soup it stands great on its own. I will often warm up a piece of pita or naan to go with it and make a simple salad. Here are some other ideas:

Moroccan Carrot Red Lentil Soup in white bowl

OTHER LENTIL RECIPES AND RESOURCES YOU MIGHT LIKE:

What are lentils? Nutrition and Variations by Jessica Gavin

Slow Cooker Taco Lentil Soup by Ambitious Kitchen

Curried Lentils by Budget Bytes  

Beef and Lentil Stew by A Spicy Perspective 

Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup. 

Moroccan Carrot Red Lentil Soup

Yield: 6
Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes

Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup.

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 cups chopped carrots or about 4 medium carrots, peeled and chopped
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 2 cups red lentils, rinsed until water runs clear
  • 1-15 oz can diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Garnish:
  • Fresh cilantro or Italian parsley
  • Lemon wedges
  • Crushed red pepper

Instructions

  1. Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
  2. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
  3. You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
  4. Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.

Notes

This recipe makes 6 cups of soup.

This soup freezes very well if you have leftovers.

You can use chicken broth instead of vegetable broth.

If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked.

Some other additions that are nice include quinoa or couscous, chickpeas, grilled chicken, butternut squash or zucchini.

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Cazper

Wednesday 20th of March 2024

Thank you for this lovely recipe! I love it and have it often!!! So easy to make. I tweak it a bit though to make it creamier and more of a stew consistency than soup.

I compliment your recipe by adding 2-15 oz cans Cannellini Beans (drained & rinsed), 4 tbsps tomato paste and ~1 tbsp lemon juice. I have to increase the carrots to 3+ cups, vegetable broth to 5 or 6 cups (depending how thick I want it), and 1 whole small sweet onion. I also blend ½ of it using an immersion blender. This yields eight 14-oz servings.

Julia

Thursday 21st of March 2024

I never thought about the white beans. That is such a great idea. I love your tweaks-thanks for sharing!

Beth

Thursday 14th of December 2023

One cup of lentils would be sufficient. The soup became a paste when I blended it. Had to add another cup of broth. Also, I doubled the spices and added a generous tsp of Garam Masala as I thought it was bland. With those changes I would make it again.

Julia

Thursday 14th of December 2023

Thanks for letting me know. I have made this time and time again and it never turns into a paste once I blend it. It is definitely a thick soup though which is now I Like my lentil soups. That is a great idea to use the broth to thin it to your liking. As far as the spices if you double the recipe just make sure you double the spices- for me the amount of spice is always perfect when I make one batch of soup but I think that really depends on your tastes. Enjoy!

Tammy

Wednesday 22nd of November 2023

I am trying this now, but it does not say when to add the herbs and spices 🤷‍♀️ added them with the stock.. praying it turns out ok 🙏🏼❤️

Julia

Wednesday 22nd of November 2023

Hi! It says it in this step: Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.

Adding them with the stock is fine too!

Sherrie A

Thursday 7th of September 2023

This was easy to make and came out delicious. Just two things: if you blend this in a VitaMix be careful not to use high speed. It will come out as a thick paste. Fortunately I blended most of the soup on low speed and the rest on high, which as I said came out as a thick paste. But the paste mixed into the rest of the soup just fine. The other thing is that I felt it lacked something, so I added a little more of all the spices and now it’s quite yummy!

Julia

Friday 8th of September 2023

Thanks for the tips. Yes it is a thick soup which is why I typically just blend half or use a handheld blender. I think the idea of a vitamix for half of it.

End of winter round-up • Jo Simply Will

Monday 4th of September 2023

[…] able to create meals using a bit of this and that from the garden, which is a good feeling. This Moroccan Carrot Red Lentil Soup is an excellent […]

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