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Moroccan Carrot and Lentil Soup

The warm spices in this Moroccan Inspired Carrot and Lentil Soup will bring you all the warmth you need during the chilly season!

Moroccan Inspired Carrot and Lentil soup in a bowl topped with cilantro and Greek yogurt, with a lemon on the side

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I love making soups in my Kana 3.5 Quart Dutch Oven because this size of pot helps to reduce my urge to continuously keep adding more things to the pot making wayyyyyy more soup than I can handle LOL.

Blending some of this soup at the end, helps to give this recipe that velvety texture without adding any cream, making this recipe dairy-free! Unless you opt for adding a dollop or Greek yogurt or sour cream at the table that is.

Moroccan Carrot & Lentil Soup

Serves 4

What you'll need:

1 tbsp extra virgin olive oil

4 medium carrots, cut into 1 inch 1/2 moons

2 celery ribs, diced

1 medium onion, diced

2 tsp fresh grated ginger (my fave microplane for grating & zesting)

3 garlic cloves, grated

1 red chili pepper, seeded & minced, or 1/4 tsp chili flakes (optional)

2 tsp ground cumin

1/2 tsp turmeric powder

1/2 tsp black pepper

1 14 oz can of chickpeas, drained & rinsed

1/2 cup dry green or brown lentils, rinsed

1 900ml carton vegetable broth

1 tsp salt, or more to taste

Zest & juice of 1/2 lemon

Cilantro leaves, for serving

Sour cream or plain Greek yogurt, for serving (optional)


Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot add the diced carrot, onion and celery, and cook for 5 minutes until the veggies begin to soften. Stir in the grated garlic, ginger, chilli pepper (if using), 2 tsp ground cumin, 1/2 tsp turmeric and 1/2 tsp black pepper to the pot and cook for 1 minute, being careful not to burn the spices. Add the drained and rinsed 14 oz can of chickpeas, 1/2 cup dry brown or green lentils (rinsed) and 900ml of vegetable stock to the pot and stir to combine. Bring to a boil, then reduce the heat to a low simmer and cook for 10 minutes or until lentils are tender. turn on the heat and stir in the salt. Carefully transfer 2 cups of the soup to a blender (my fave blender) and blend on high until smooth. Stir the blended soup back into the pot with the remaining chunky soup. Add the zest & juice of 1/2 lemon. Taste and adjust seasoning.

To serve: ladle into bowls, top with fresh cilantro and a dollop of plain Greek yogurt or sour cream (optional)

Enjoy, my friends!

Chef Jill's Signature



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