Moroccan Lentil Soup with Chickpeas Recipe

This Moroccan Lentil Soup with Chickpeas is a creamy, hearty soup loaded with vegetables, spices, and plant based protein. A hearty meal that was simple to make – vegan, vegetarian, and dairy free.

This soup is loaded with both red lentils and beans for a hearty and creamy texture. Serve this with copious amounts of fresh pita bread and herbs, and you’ll have a fantastic dinner ready in no time!

I adapted this recipe from my mother in law, and it was amazing!  She made it for us for dinner the last time we visiting and I couldn’t get enough.  I mean, anything with coconut cream is going to be amazing – but the combination of the cool coconut with the warm broth spices is absolutely perfect.

I always love finding new ways to jazz up chickpeas.  My favorite recipe lately has been the Easy Weeknight Coconut Chickpea Curry.  This recipe starts out similar but has a completely new and different flavor profile.  Its such a cozy dish for a cool fall or winter night.

This Moroccan Lentil Soup with Chickpeas Is:

• Bright
• Fresh
• Flavorful
• Perfectly Spiced
• Loaded with Vegetables
• Creamy
• Vegan, Vegetarian, Dairy Free

What’s In This Moroccan Chickpea Stew Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• No Salt Added / Low Sodium Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
• Tomatoes
• Cinnamon: which gives this dish a subtle spice-y flavor!  I love to add in a pinch for extra warmth and depth of flavor.
• Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
• Red Lentils: one of my favorite legumes to stock up on! I always keep a few pounds of these on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.

More High Protein Vegan Soup Recipes You’ll Love!

Vegan Chicken Noodle Soup Recipe

Slow Cooker Potato Leek Soup Recipe (Vegetarian, Dairy Free)

Blender Tomato Soup Recipe (Vegetarian, Vegan, Dairy Free)

Creamy Vegan Lasagna Soup Recipe (Dairy Free)

Fasolatha White Bean Soup Recipe (Vegan, High Fiber)

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Moroccan Lentil Soup with Chickpeas

This Moroccan Lentil Soup with Chickpeas is a warm hearty vegan stew perfect for chilly nights. Simple whole ingredients come together in this comforting meal  Serve over rice or quinoa!

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Appetizer, Dinner, Soup, Soup

Cuisine Moroccan

Servings 4

Calories 251 kcal

Ingredients

  

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• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1 Red Onion diced
• 4 large carrots sliced
• 1.5 teaspoon coriander
• 2 teaspoon cinnamon
• 1 teaspoon Crushed Red Pepper Flakes
• 1.5 teaspoon Sea Salt
• 1 teaspoon Black Pepper
• 4 cups Vegetable Stock
• 1 13.5 ounce can coconut milk, full fat
• 1 crushed tomatoes
• 1 cup dried red lentils
• 2 No-Salt-Added Chickpeas
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon coconut cream for garnish

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Instructions

 

• In a large pot, heat the olive oil on low and sauté the garlic and onions for 5 minutes until they begin to soften.  Add the carrots, and sauté for 5 minutes more.
• Stir in the coriander, cinnamon, crushed pepper flakes, salt, and pepper and continue to sauce for a few minutes until the spices become fragrant.
• Add the vegetable stock, coconut milk, tomatoes, and lentils, and bring to a boil.  Reduce heat to low and simmer for 20 minutes.  Add the chickpeas and cilantro and cook for another 10 minutes.
• Remove the pot from heat, and add in the lemon juice.
• Serve over rice.  Add additional chopped red onion, coconut cream, or cilantro to garnish.

Nutrition

Calories: 251kcalCarbohydrates: 39gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 929mgPotassium: 725mgFiber: 17gSugar: 5gVitamin A: 10434IUVitamin C: 12mgCalcium: 73mgIron: 4mg

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