New this month
Get the Allrecipes magazine just $7.99

Moroccan Lentil Soup with Veggies

Sassy Moroccan

"My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!"
Added to shopping list. Go to shopping list.


1 h 15 m servings 390 cals
Original recipe yields 7 servings


  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1191 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
  2. Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
  3. Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.


  • Cook's Note:
  • You can use chicken stock in place of vegetable stock, if you prefer.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 16
Most helpful
Most positive
Least positive

I used more fresh ingredients. Minced ginger, fresh tarragon, diced tomatoes from my garden (peeled and seeded). I also added 2 carrots and 32 oz vegetable stock. There was a lot of leftovers a...

I made this pretty close to the original, just left out the zucchini and switched out the spices. I used 3 tsp of Ras El Hanout and tasted half way through then added 1/2 tsp more plus 1/2 tsp ...

This is REALLY great!! I made it exactly as the recipe states and it is fabulous!

This recipe was so easy to make and I have a 4 days worth of food...healthy food!

My husband and I LOVED this meal, and we are meat folks, so having a soup with all veggies made my husband a little skeptical. However, the flavors and how FILLING it is was so shocking! Awesome...

This recipe was wonderful. I didn't have any vegetable broth so I used 3 cups of crushed tomatoes, 2 cups of chicken broth and 3 cups of water. The lentils I used were from Trader Joe's and were...

Loved it and so did my sister! I used fresh grated ginger instead of powered ( keep it peeled in my freezer cause it grates so well frozen). I didn't have zucchini or spinach but substituted l...

Healthy and hearty soup, just don't use red lentils ! Only works with green lentils

To me, this came out more like a stew than a soup. Regardless, its flavor was marvelous, and I'll be making it again!