This soup is built around red lentils and chickpeas in a tomato base, with cumin, paprika, and cloves providing warmth and depth. The combination of lentils and beans gives it body, while the coriander and yoghurt finish keep it balanced. It’s a simple, structured dish that comes together in one pot.
Why this recipe works
- Balanced lentil + chickpea base
- Warm spice profile without complexity
- One‑pot cooking
- Holds well for batch meals
Spiced Moroccan Lentil and Chickpea Soup
A spiced lentil and chickpea soup with a tomato base and fresh herbs, finished with yoghurt for balance.
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Servings 4
Ingredients
- 1 × 400 g tin chopped tomatoes
- 100 g red lentils rinsed
- 1 × 400 g tin chickpeas ≈240 g drained
- 120 g onion thinly sliced
- 1 tbsp tomato purée
- 30 g fresh coriander chopped (stalks and leaves separated)
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground cloves
- 500 ml vegetable stock
- 150 g Greek yoghurt or Sour Cream optional
- A few drops Tabasco optional
- 2 wholemeal pittas
- Salt to taste
- Olive oil for cooking
Instructions
Prep
- Slice onion
- Drain and rinse chickpeas
- Chop coriander, separating stalks and leaves
Build flavour
- Heat 1 tbsp olive oil in a pan over medium heat
- Add spices and cook for ~1 minute
- Add onion and cook for ~5 minutes until soft
- Add coriander stalks and cook for 1 minute
- Season lightly
Add base
- Add chopped tomatoes and tomato purée
- Pour in vegetable stock and stir well
Cook lentils
- Add rinsed lentils
- Simmer for ~10 minutes
Finish
- Add chickpeas and half the coriander leaves
- Cook for another ~10 minutes until slightly thickened
Serve
- Taste and adjust seasoning
- Add Tabasco if using
Serve with:
- remaining coriander
- greek yoghurt or sour cream (optional)
- toasted pitta
Variations & substitutions
- Skip yoghurt for a lighter version
- Blend part of soup for smoother texture
- Add more spice if preferred
Storage & leftovers
Keeps for up to 4 days in the fridge and freezes well. Add water when reheating if it thickens.