Introduction:

Moroccan-Inspired Lentil & Carrot Soup is a warm, aromatic, and deeply nourishing dish that brings the vibrant flavors of North Africa right to your table. This soup combines earthy lentils, sweet carrots, and a fragrant blend of Moroccan spices like cumin, turmeric, and cinnamon to create a bowl full of comfort and goodness.

Not only is it incredibly flavorful, but it’s also vegan, gluten-free, and packed with plant-based protein and fiber, making it perfect for lunch meal prep or a cozy dinner. The carrots lend a natural sweetness that balances beautifully with the warming spices, while the lentils provide a satisfying, hearty texture that keeps you full and energized.

Whether you’re looking for a healthy reset meal, something comforting during colder months, or a way to spice up your usual soup routine, this recipe checks every box.

How to Make Delicious Moroccan-Inspired Lentil & Carrot Soup:

Cook Time:

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Nutritious details:

• Vegan and gluten-free
• High in fiber, iron, and plant-based protein
• Rich in antioxidants and beta-carotene from carrots
• Naturally low in fat and heart-healthy

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 medium carrots, peeled and sliced
• 1 ½ tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional, for heat)
• 1 cup dry green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• Chopped fresh cilantro or parsley, for garnish

Detailed Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
2. Stir in garlic and ginger and cook for another minute until fragrant.
3. Add sliced carrots and sauté for 5 minutes, allowing them to slightly soften.
4. Sprinkle in cumin, turmeric, cinnamon, and cayenne (if using). Stir to coat vegetables evenly in the spices.
5. Add lentils, vegetable broth, and water. Bring to a boil, then reduce heat and let simmer for 25–30 minutes, until lentils and carrots are tender.
6. Stir in lemon juice and season with salt and pepper to taste.
7. For a creamier texture, blend half of the soup with an immersion blender or in batches using a standing blender, then return it to the pot.
8. Serve hot, garnished with fresh herbs.

Expert Tips:

• For added depth, stir in a spoonful of harissa or tomato paste while sautéing the spices.
• Want extra protein? Add a handful of chickpeas or serve with a side of whole grain bread.
• Adjust the thickness by adding more water or broth to your liking.
• This soup freezes beautifully—make a big batch and store portions for later.
• A swirl of coconut yogurt or dairy-free cream adds a luxurious finish.