PhotoRecipe: Maroccan Lentil Soup

Dear Friends and Readers,

Fall is not my favorite season but it sure offers some spark to my food cravings.  Much as I like the summer, I sometimes long for the cooler fall air to go home and prepare a belly warming soup!  This soup was created almost by accident one day that I did not have tomato concentrate but believe me it is really easy and fast to make and very rustic.  I added to the soup some harissa, a North African spice that contains different types of spicy peppers, coriander, garlic, carraway seeds, cumin and coriander. Harissa Paste is a mix of spices and some tomato paste that gives this soup heat and body.




  • 2 cups of Dry Green Lentils;
  • 1/4 cup of chopped onion;
  • 1/4 cup of chopped celery;
  • 1/4 cup of chopped carrots;
  • 2 cloves of garloc, minced;
  • 1/2 tbsp of harrissa paste;
  • 1 bay leaf (optional);
  • 4 cups of water;
  • 2 cups of reduced sodium vegetable (or chicken) stock;
  • 1 tbsp of light olive oil to garnish;
  • Kosher Salt to taste;

Soak the lentils in warm water.  In the meantime, place the dutch oven over medium heat and sautee the light olive oil with garlic, onion, cerely and carrot. Season with salt and let it cook until translucent. Drain the lentils and add them to the dutch oven.  Stir to combine the vegetables, add the water, vegetable broth, bay leaf and harissa.  Cover the dutch oven and bring the liquids to a boil.  As soon as the soup is boiling reduce the heat and let it simmer for 20 minutes or when the lentils are cooked.  You can serve this soup with quinoa (the flavors is very similar to what in Italy we call Pasta e Lenticchie) garnishing with flat leaf parsley and some rustic EVOO.


  • It really looks delicious i will surely try it…thanks for the post!!!!!!!