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Moroccan Lentil Bean Soup

588 A Moroccan Lentil Bean Soup.JPG
588 A Moroccan Lentil Bean Soup.JPG

Moroccan Lentil Bean Soup


The incredible Moroccan flavors of ras el hanout, cardamom and cumin come together in perfect harmony in this vegetarian Moroccan soup. With incredible depth and tremendous flavor, don’t be surprised if this becomes one of your new cold weather favorites!

Yield: 6 servings

Oven: N/A

Preparation time: 20 minutes  

Cook Time: 1 hour + 10 minutes

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2 tablespoons olive oil

1 yellow onion, roughly chopped

2 carrots, cut into 1/2-inch size pieces

2 garlic cloves, minced

1/2 teaspoon minced ginger

4 cups low or no sodium vegetable stock

1, 26.40-ounce container crushed tomatoes

1 teaspoon ground cardamom

1 teaspoon ras el hanout

1/2 teaspoon ground cumin

1 cup dry lentils

1, 15.5-ounce can white kidney beans, drained and rinsed

1, 15.5-ounce can garbanzo beans, drained and rinsed

Optional garnishes:

Greek yogurt or sour cream and thinly sliced green onions


1.     In a medium size Dutch oven over medium heat, add oil and allow to heat, approximately 1 – 2 minutes.

2.     Add onions and carrots and sauté until onions are translucent in color and soft, approximately 6 minutes.

3.     Add garlic and ginger and cook while stirring until just fragrant, approximately 20 –­ 30 seconds.

4.     Add stock, tomatoes, cardamom, ras el hanout, cumin and lentils. Stir to combine, cover and increase heat until contents come to a boil. Reduce heat, and allow to cook until lentils are completely cooked, approximately 50 minutes. Add kidney and garbanzo beans and cook an additional 5 minutes or until beans are heated through.

5.     Season to taste with salt and serve while hot.