Moroccan soup with lentils


  1. Olive oil, well drizzled
  2. 1 x large onion (red or white, whichever you prefer/have in your cupboard)< /li>
  3. 3/4 large garlic cloves, finely chopped
  4. A good piece of ginger, peeled and finely diced (about as much as the garlic in total)
  5. 1 x large lemon
  6. Teaspoon of cumin
  7. Half a teaspoon of cayenne pepper
  8. 3/4 cup sun-dried tomatoes (chopped as finely as possible)
  9. A handful Cherry tomatoes
  10. 1 x cup of red lentils
  11. 1 x can of chickpeas
  12. 1 x can of chopped tomatoes
  13. Good handful of kale, washed and finely chopped sliced
  14. 2 x cups vegan vegetable broth (I use broth)
  15. 1 x cup water
  16. Cracked pepper to taste


Moroccan soup with lentils, chickpeas and kale. A hearty, high-protein vegan soup.

I’m a bit of a wimp and I like the taste as I’m more of a girl so please forgive the lack of “absolutely” on this recipe. But this really is a do-it-yourself soup, so adjust the flavors to suit your own tastes. I like spicy food, so first take it slow with the cayenne pepper…

  • Put some olive oil in a saucepan and heat over medium-low heat
  • Chop your onion and add to the pan
  • Chop/chop the garlic and ginger and add to the pan
  • Add the cumin and cayenne pepper and stir well
  • Wash your lemon and cut it into fairly thick ones Slices – I use almost the whole lemon because I love the taste, but you can start with three slices – and add them to the pan
  • Add the finely chopped sun-dried tomatoes and mix
  • li>

  • In a separate bowl, wash and drain the lentils – set aside
  • In a colander, empty 1 can of chickpeas and wash well
  • Add the lentils to the pan and good mix
  • Add the chickpeas to the pan and mix well
  • Quarter the cherry tomatoes and add them to the Add mixture
  • >

  • Open a can of tomato passata and pour into the pan – mix well
  • To get the remaining tomato/juice out of the can, fill up with cold water and pour into the pot (approx. 1 cup of water)
  • Add enough water to the kettle for an additional two cups and turn on
  • Stir your vegetable broth and add to the pot
  • Swirl well and cover with a lid, cover and leave to rest for about 10 minutes (this gives you time to put away/wash what you have used)
  • Place the kale in a colander and wash. Set aside for later
  • The soup will take about 20/30 minutes to thicken (lid closed) and should be stirred occasionally. It should be simmering but not boiling.
  • When you’re satisfied it’s almost done, coarsely chop your kale and add the soup.
  • Simmer for about 5 more Minutes and then your soup is ready to serve
  • Add pepper to taste or garnish
  • Have a browse!

C’ is delicious served with jam and Violife cheese topped with warm/grilled ciabatta and makes a delicious hearty lunch the next day. Packed with flavor, protein and goodness, this is a soup I make when I get a slight sniffle… Add cayenne pepper, garlic and ginger to blow away that chill!

A special one Mentioned at Lentil Soup with Four Corners, the original soup my dear friend brought that inspired this recipe.



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