Moroccan Green Lentil Soup! Earthy Wintry and Cozy

Lentil soup is one of the most frequent meals I make on cold winter days when I need a quick and EASY pot of soup to feed the whole family! Lentils are cheap, easy to find,  and so very versatile. They are also a wonderful source of plant-based protein, and so perfect for a one-pot-meal in less than an hour. There are a ton of ways to make lentil soups, but this Moroccan Lentil Soups is absolutely dreamy! Loaded with fiber, and good-for-you veggies, this soup is going to be your new favorite! It is vegan, gluten-free, dairy free, and still rich in flavors and nutrients.   I highly recommend using a pressure cooker if you have one.



1). Soak the lentils in a bowl of water 1-8 hours.  Drain and rinse very well.
2). In a pressure cooker place the chopped onions, celery, and carrots. Mix with the oil and stir until golden.  It takes about 3-4 minutes.
3). Add the spices.  Mix for a few seconds.
4). Add the lentils and mix.
5 ). Add water, nutritional yeasts,  salt, pepper, cilantro, (About  1 1/2 inch above the lentils.)   Close well, bring to a boil. Put a timer, and cook for 35 minutes on medium-low.
This soup was made in a pressure cooker. If not using a pressure cooker, cook in a regular deep pot and stir every 15 minutes until everything is very soft and smooth. It can take up to 1 hour.


This lentil soup is earthy and  hearty. It has good-for-you veggies, fiber,  carbs, and  anti-inflammatory spices that makes this soup so perfect for a cozy and healthy lunch or dinner. Due to the fact that lentils have an amazing amount of protein, this soup stands out as a full meal as it is, since it can make you feel full for a longer period of time.

What I LOVE about this soup most,  is actually the texture!  Because I’m using my pressure cooker here, the lentils become soft and creamy, all broken apart, and yet the veggies all around, still have their chucky bite to them, which makes all the textures go so well together. A party in your mouth.

Which Lentils To Use

I love using the most known and easy to find, green or brown lentils. They cook pretty fast, and break apart easily, which makes the soup feels rich and creamy.

Black or French lentils are best used for salads or side-dishes as they have a firmer texture, and a bite to them, and they also take longer to cook.

Red lentils however, are the mushiest of all, they break down the fastest, and are amazing for curries and stews.



How To Serve My Soup

I feel like every good soup needs another layer of something to brighten up the cooked flavors!

  • Fresh Cilantro is such a great combination with all the Moroccan spices
  • Fresh lemon squeezed in to the soup takes the soup to the next level
  • Harissa or cayenne pepper go so amazingly well with the combination of lemon and cilantro
  • Bread like multigrain, sourdough, baguette, or even croutons can make the soup feel more like a full meal
  • Olive oil,  a little drizzle makes the soup super rich and flavorful



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  1. Ilana says:

    What spice can I use instead of nutritional yeast? Thanks!

    • User Avatar Bat-El says:

      Feel free to leave it out. It wont effect the taste. I add it for B-vitamins and for more richness. But I sometimes leave it out as well.

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