Can I use different types of lentils?

Absolutely! Feel free to swap out the lentils for your favorite kind. Red lentils will cook faster and create a creamier texture, while green or brown lentils hold their shape better.

Can I make this soup vegetarian?

For a vegetarian version, simply omit the chicken broth and use vegetable broth instead. It's just as hearty and delicious!

Do I have to include the apricots?

Yes, you can skip the apricots if you're not a fan. However, they add a unique sweetness and chewy texture that really complements the other flavors. Maybe try it once before you decide!

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this soup?

This soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers or bags. It will keep well for up to 2 months.

How can I thicken the soup?

To thicken the soup, you can simmer it uncovered for a bit longer, allowing some of the liquid to evaporate. Alternatively, use an immersion blender to partially blend the soup, creating a creamier consistency.

Let me tell you about a culinary adventure I had, quite unplanned. It was during a particularly gloomy winter month, the kind where the sky seems permanently stuck on grey. I was nursing a cold, feeling sorry for myself, and craving something… anything… that would offer a little warmth and comfort. I opened my pantry, scanned the usual suspects, and landed on a forgotten bag of lentils. Instantly, I knew what I had to make: a hearty, flavorful soup. But not just any soup – something exotic, something that could transport me away from the dreary weather outside.

Moroccan lentil soup became my mission. I envisioned warm spices, sweet dried apricots, hearty chickpeas, and earthy lentils dancing together in a fragrant broth. I scoured through old cookbooks and the internet, cobbled together a recipe, and tweaked it until it felt… right. What emerged from my kitchen that afternoon was pure magic. The aroma alone was enough to lift my spirits. And the first spoonful? Oh, it was a symphony of flavors – sweet, savory, spicy, and utterly comforting. It was so good I almost burned my tongue!

Moroccan Lentil Soup with Chickpeas and Apricots

Name: Moroccan Lentil Soup with Chickpeas and Apricots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 2 tablespoons Olive oil; 1 medium Onion, chopped; 2 medium Carrots, chopped; 2 stalks Celery, chopped; 2 cloves Garlic, minced; 1 teaspoon Ginger, minced; 1 teaspoon Ground cumin; 1/2 teaspoon Turmeric powder; 1/2 teaspoon Ground coriander; 1/4 teaspoon Ground cinnamon; Pinch Cayenne pepper (optional); 1 cup Brown or green lentils, rinsed; 1 (15-ounce) can Chickpeas, drained and rinsed; 1/2 cup Dried apricots, chopped; 6 cups Chicken or vegetable broth; 1 (14.5-ounce) can Diced tomatoes; To taste Salt and pepper; 1 tablespoon Lemon juice (optional); 2 tablespoons Fresh cilantro or parsley, chopped (for garnish); 2 tablespoons Greek yogurt or coconut cream (optional, for garnish)

This Moroccan lentil soup with chickpeas and apricots is a flavor explosion in a bowl, perfect for a cozy night in. A hearty and healthy soup, brimming with warm spices, sweet apricots, and satisfying textures.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

📖 Instructions

Gather your ingredients: Chop the onion, carrots, and celery. Mince the garlic and ginger. Measure out your spices, lentils, chickpeas, apricots, and broth. Having everything prepped and ready will make the cooking process much smoother.
Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
Add the spices: Stir in the cumin, turmeric, coriander, cinnamon, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and releasing their full flavor.
Incorporate the lentils and chickpeas: Add the lentils and chickpeas to the pot and stir to coat them with the spices. Cook for another minute or two. This helps to toast the lentils slightly, enhancing their nutty flavor.
Pour in the broth and tomatoes: Pour in the chicken or vegetable broth and add the diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Keep an eye on the liquid level and add more broth if needed to prevent the soup from drying out.
Add the apricots: Stir in the chopped dried apricots and cook for another 5 minutes, or until they are softened and plump. The apricots add a touch of sweetness and chewy texture to the soup.
Season and adjust: Season the soup with salt and pepper to taste. Add a squeeze of lemon juice for brightness, if desired. Taste and adjust the seasonings as needed to achieve the perfect balance of flavors.
Garnish and serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley, a dollop of Greek yogurt or coconut cream (for a vegan option), and a drizzle of olive oil. Serve warm with crusty bread or pita bread for dipping.
Optional: For a smoother soup, use an immersion blender to partially blend the soup before serving. Be careful not to over-blend, as you want to retain some texture.
Extra tip: You can add other vegetables to this soup, such as spinach, kale, or sweet potatoes. Just add them during the last 10-15 minutes of cooking time.

📝 Notes

For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
If you don't have dried apricots, you can substitute with raisins or dates.
Add a bay leaf to the soup while it simmers for extra flavor. Remember to remove it before serving.
Feel free to adjust the amount of broth to achieve your desired consistency.