• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Two Purple Figs
  • Home
  • Recipes
        • By Course
          • Appetizer Recipes
          • Main Dishes
            • Chicken
            • Beef
            • Lamb
            • Pasta
            • Pizza
            • Sandwiches
            • Seafood
          • Side Dishes
          • Soups
          • Salads
          • Breakfast Brunch Recipes
          • Desserts
            • Cakes
            • Cheesecakes
            • Cookies
            • Bars & Brownies
            • Muffins
            • Pies
          • Drinks & Smoothies
        • By Method
          • Videos
          • Quick & Easy
          • Air Fryer Recipes
          • Crock Pot Recipes
          • Instant Pot
          • Finger Food
          • Bread Recipes
          • Dips
        • By LifeStyle
          • Gluten Free
          • Vegetarian
          • Vegan
        • By Cuisine
          • American Recipes
          • Asian Recipes
          • Mediterranean Recipes
          • Mexican Recipes
        • By Occasion
          • Easter
          • Holidays
          • Parties
          • Potluck
          • Tailgate
        • All Recipes
  • Recipe Videos
  • About Me
  • Work with Me
  • Newsletter
You are here: Home / Recipes / Soups / Moroccan Lentil Soup

Moroccan Lentil Soup

April 19, 2018 by Mahy, Updated November 22, 2020 38 Comments

Jump to Recipe Jump to Video Print Recipe
Moroccan Lamb and Lentil Soup - Pin

This Moroccan Lentil Soup with turmeric and lamb is comfort in a bowl. And while it’s categorized as a soup, it’s a full meal on its own. If using an Instant Pot, this meal is ready in 30 minutes!

two blue bowls of Moroccan Lentil soup with lamb and turmeric topped with a dollop of yoghurt

Today’s pure deliciousness in a bowl recipe is in partnership with American Lamb— All thoughts and opinions are my own. I know it’s Spring, but guess what? It still feels like soup for dinner! This Moroccan Lentil Soup with turmeric and lamb is just what I need. 

It’s such a joy to share how much I LOVE lamb with you, and especially American lamb because it’s by far the highest quality lamb I’ve ever tasted!

For some of you who haven’t tried lamb, or have a bad experience with lamb, I can certainly say it’s because you didn’t try American lamb!

YES, it makes a huge difference! It’s always fresh, raised to the highest industry standards and best of all, it’s raised with so much LOVE from our farmers! You absolutely taste every bit of that love. 🙂

MOROCCAN LENTIL SOUP

 I came across this wonder of a soup through a Moroccan chef who worked for us a long time ago. It was love at first sip. Literally. I was very keen on her showing me exactly how it’s done and have been making it ever since.

About a decade later, I’ve met a lovely Moroccan friend through a kids activity. And the first thing I probably told her was that I LOVE Moroccan lentil soup!! So she invited me over and made it for me.

I found out that every Moroccan grandma makes this lentil soup a bit differently. The base of it always includes lamb, lentils, and chickpeas.

Sometimes it could include tiny pasta shells added at the end, and veggies like carrots, sweet potatoes, peas, etc. Also, the ratio of lamb versus lentils may vary from one home to the other.

 

 

 

So as a result, I’ve tweaked my soup recipe a bit to include extra cilantro, more turmeric (which I’ve been loving lately!) and added some white beans and barley.

 

 

LENTIL SOUP RECIPE

I couldn’t ask for more. This easy comforting soup is insanely delicious!

Let me tell you, this Moroccan lentil soup is the bomb!

Flavor and protein-packed fresh lamb, more goodness from black lentils, chickpeas, barley, and white beans all cooked in a fragrant turmeric tomato base.

Bonus-this delicious lamb and lentil soup recipe can come together in just 30 minutes if you’ve got a pressure cooker or instant pot!

It’s one of those soups that has really all you need in a full meal.

close-up of a bowl of Moroccan Lentil Soup with lamb and turmeric topped with tomatoes and sour cream

Before I go into details of this lick your bowl delicious lamb and lentil soup, I should mention a few things. This recipe is so easy, I’ve made a quick video so you can watch how it all comes together.

Another thing, I probably should mention that you don’t need to have cold weather to enjoy a bowl of soup like this. I used to make Moroccan lentil soup all year round when I lived in Miami.

And almost every time this topic comes up, the same thought pops in my mind. Why on earth did I leave Miami?! I don’t have a real answer, just some excuses which are even more confusing!

So if you’re having some cold weather and need a warm cozy bowl of comfort and deliciousness, make this Moroccan lentil soup.

And similarly, if you live in a warm place, first of all, I envy you! Secondly, you’ll still enjoy this bowl of this lamb and lentil soup. I promise 🙂

HOW TO MAKE LENTIL SOUP

Here’s a breakdown of how to make this Moroccan lentil soup. If you have an instant pot (like I’ve used in the video) or pressure cooker, it’ll all be ready in 30 minutes. If not, then it works just as well on your stove, but it needs around an hour.

a spoon being dipped into a bowl of Moroccan Lamb and Lentil Soup

So start by sautéing the onions and garlic, add your American lamb and start seasoning. Salt, pepper, nutmeg, turmeric, paprika and cumin.

Then, throw in a slice of lime, cilantro, tomato paste, lentils, barley and the liquid of your choice.

a spoon with Moroccan lentil soup with lamb and turmeric being balanced over a soup bowl

I added stock and water combo for an extra boost of flavor. However, I’ve made it a few times with water alone and it was still delicious!!

Since I used an instant pot, I set it to pressure cooker and it took just 30 minutes for the lentils and barley to cook through. Then I added my canned and rinsed beans, chickpeas and a little more water.

At that point everything is cooked, so you basically need to just give the lentil soup 10 mins of simmering so all the flavors infuse beautifully together.

There you go. Soothing, comforting, hearty, filling and mouthwatering delicious lamb and lentil soup that’s ready in 30 mins. 

overhead shot of two bowls of Moroccan Lamb and Lentil Soup topped with Greek Yogurt

Finish your Moroccan lentil soup off with some spice, fresh tomatoes and cooling Greek yogurt for a contrast of taste and textures.

Something as tiny as those garnishes can make your lentil soup feel like a fancy meal 🙂 Try this delicious lamb and lentil soup and tag me to check out your scrumptious versions of lamb lentil soup!

LENTIL SOUP TIPS

  • The beauty of this soup recipe is that anything would be great to add here. Something like fresh kale, spinach, carrots, or sweet potatoes. Just add them halfway after you add the lentils because the lentils need to cook the longest.

  • I love finishing off my lamb lentil soup with some cooling Greek yogurt, chopped chilies, cilantro, and tomatoes. This is certainly optional, but it really does give your lentil soup a nice contrast in texture and freshness.
  • As a liquid, I like to add a mix of broth and water to give the lentil soup extra flavor!

SOUP RECIPES

Soothing Garlic Chickpea Soup

Best Minestrone Soup

Butternut Squash Soup Recipe

White Bean Soup Recipe

Quinoa Sweet Potato Lentil Soup

Creamy Peanut Soup with Peanut Crunch Herb Pistou

Walnut Squash Soup In Squash Cups

Sweet Potato Black Bean Soup

Moroccan Lamb and Turmeric Lentil Soup. Protein and flavor packed soup infused with lamb, lentils, chickpeas and simmered in a turmeric tomato broth! Super delicious hearty bowl you can not miss!
4.52 from 25 votes
Print

Moroccan Lamb and Turmeric Lentil Soup

This Moroccan Lamb and Turmeric Lentil soup is comfort in a bowl. And while it’s categorized as a soup, it’s a full meal on its own.

Course Main Course
Cuisine Middle Eastern, Moroccan
Keyword instant pot soup, lentil soup, Lentil soup recipe, Moroccan lentil soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 510 kcal
Author Mahy

Ingredients

Soup:

  • 1 tablespoon olive oil
  • 1 red onion diced
  • 4 cloves garlic minced
  • 1 pound ground American lamb
  • 1 teaspoon each of salt and pepper
  • 1/2 teaspoon nutmeg
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 3 tablespoons canned tomato paste
  • 1 slice lime
  • 2 tablespoons minced cilantro
  • 1 cup brown or black lentils
  • 3/4 cup barley
  • 4 cups liquid a mixture of broth/stock (any flavor you prefer) and water.
  • 2/3 cup white beans
  • 1 cup chickpeas
  • 1/4 cup cilantro
  • **extra half cup of water if needed

Garnish:

  • chopped chilies
  • chopped tomatoes
  • Greek yogurt

Instructions

  1. Preheat your instant pot, or regular pot on medium-high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika, and cumin. 

  2. Sautee the lamb for 5 minutes until cooked. Add in a slice of lime, cilantro and tomato paste and mix them in with the lamb mixture. Then add in the lentils, barley and liquids. 

  3. Cover your pot and allow the lentils and barley to cook through. If using an instant pot, set it to pressure cooking and set it to 25 minutes, and if you’re using a pressure cooker, also set it to 20-30 mins most. If you’re making the soup on the stove, then allow the mixture to boil, lower the heat to medium-low, cover the pot and allow the soup to cook for 40-50 minutes until the lentils cook through. 

  4. Add the beans and chickpeas, plus an extra half cup of water if needed** and cover the pot for another 10 mins. At that point, add some cilantro and serve!
  5. Garnish the soup with chillies, tomatoes and Greek yogurt. Enjoy! 🙂

Recipe Video

Recipe Notes

  • The beauty of this soup recipe is that anything would be great to add here. Something like fresh kale, spinach, carrots, or sweet potatoes. Just add them halfway after you add the lentils because the lentils need to cook the longest.

  • I love finishing off my lamb lentil soup with some cooling Greek yogurt, chopped chilies, cilantro, and tomatoes. This is certainly optional, but it really does give your lentil soup a nice contrast in texture and freshness.
  • As a liquid, I like to add a mix of broth and water to give the lentil soup extra flavor!
Nutrition Facts
Moroccan Lamb and Turmeric Lentil Soup
Amount Per Serving (1 bowl)
Calories 510 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 55mg18%
Sodium 467mg20%
Potassium 594mg17%
Carbohydrates 50g17%
Fiber 14g58%
Sugar 3g3%
Protein 28g56%
Vitamin A 330IU7%
Vitamin C 6mg7%
Calcium 82mg8%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.

Related Posts

Default ThumbnailUltimate Mujadara Recipe Soothing Garlic Chickpea Soup. Easy, simple and few ingredients, yet insanely comforting! Vegan, healthy and delicious!Chickpea Soup Moroccan Lentil Beans SoupMoroccan Lentil Beans Soup Quinoa Sweet Potato Lentil Soup. A heartwarming power boosting comfort soup in 20 mins! Fresh, simple REAL food made with quinoa, sweet potatoes, lentils and a burst of freshness from a lime cilantro drizzle! Gluten free and vegan. www.twopurplefigs.comQuinoa Sweet Potato Lentil Soup
1407 shares
  • Share2
  • Yummly
  • Email
  • WhatsApp

Filed Under: Gluten Free, Recipes, Soups, Videos Tagged With: chickpea, chickpea soup, lamb, lamb soup, lentil soup, Moroccan lamb, Moroccan lamb recipe, Moroccan soup, turmeric, turmeric chickpeas, turmeric lamb, turmeric lentil soup, turmeric soup

Previous Post: « Baked Donut Holes with Cinnamon Sugar
Next Post: Blood Orange Salmon Salad With Orange Dill Dressing »

Reader Interactions

Comments

  1. Jenny Gialopsos

    November 12, 2023 at 7:04 pm

    5 stars
    This recipe is incredible!! I am crazy about all of these spices. It truly came out fantastic. I couldn’t find ground lamb but bought lamb stew meat from Whole Foods and cut it up smaller. I added chopped carrots too. Made it in my instant pot. Yum!!

    Reply
  2. Mark

    January 26, 2022 at 5:27 pm

    5 stars
    Made this today. Had everything available except nutmeg. It turned out delicious, will definitely make again.

    Reply
  3. Kathleen A Heagney

    November 18, 2020 at 5:25 pm

    can I make this without barley? If so, do I need to do anything else in it’s place?

    Reply
    • Mahy

      November 18, 2020 at 9:35 pm

      Hi Kathleen, you can totally skip the barley and you don’t have to substitute except add 1/4 cup extra chickpeas and 1/4 cup extra lentils. 🙂

      Reply
  4. Joyce

    April 30, 2020 at 9:29 pm

    5 stars
    I forgot the rating. Wish I could post a picture…

    Reply
    • Mahy

      May 1, 2020 at 12:07 am

      Yaaay!! Thanks so much Joyce!! You can share photos on Pinterest!

      Reply
  5. Joyce

    April 30, 2020 at 9:28 pm

    I just made this soup. Delish! I opted for potatoes instead of white beans cause that is what I had. I had already chopped a carrot and some celery so that went in the pot. (I got confused with another recipe that I looked at. LOL) No cilantro so I added some coriander spice. My kitchen has been smelling amazing. Love the spice combo. Thanks. I will make this again.

    Reply
    • Mahy

      May 1, 2020 at 12:11 am

      OMGoodness, I love the celery and potatoes you’ve added here! YUM!! SO happy you enjoyed it 🙂

      Reply
  6. Lisa Bell

    April 26, 2020 at 5:53 pm

    Forgot to rate this, it was easy and delish!

    Reply
    • Mahy

      April 29, 2020 at 1:38 am

      Yaay!! Thank YOU so much!!

      Reply
  7. Lisa Bell

    April 26, 2020 at 5:50 pm

    Made this today an it was so easy and delicious! Thanks!

    Reply
    • Mahy

      April 29, 2020 at 1:38 am

      So happy you enjoyed this!!

      Reply
  8. Melissa

    March 14, 2020 at 10:10 pm

    I never understand why people rate recipes they haven’t made. But alas, I’m going to give this a try, even with unreliable ratings. =\ Do you use natural or quick pressure release on the instant pot in both steps? Thanks!

    Reply
    • Mahy

      March 18, 2020 at 1:34 pm

      Hi Melissa, I use manual all the time. Just keep an eye on the amount of liquid you need for this recipe–which depends on how saucy or thick you prefer you soup to be. Hope you make it and enjoy!

      Reply
    • Mahy

      April 7, 2020 at 10:29 pm

      I always use manual Melissa!

      Reply
  9. Swathi

    November 7, 2018 at 9:43 pm

    5 stars
    Lamb and lentil soup looks hearty and filling love the addition of turmeric and spics. For me I can’t imagine a curry without turmeric.

    Reply
    • Mahy

      November 13, 2018 at 10:08 pm

      I know what you mean Swathi!! This combo is magic.

      Reply
  10. Catherine

    November 7, 2018 at 8:37 pm

    5 stars
    I know without a doubt I would love this! This looks absolutely delicious and such a comforting bowl of soup to end the day with. I have to give this a try!

    Reply
    • Mahy

      November 13, 2018 at 10:08 pm

      I think it’s really worth trying and you’ll be hooked!

      Reply
  11. Veena Azmanov

    November 7, 2018 at 8:55 am

    5 stars
    I can almost smell the flavors you have in this soup. I love lentils and I love lamb, Moroccan flavors are always in our home so this is do-able sometime soon.

    Reply
    • Mahy

      November 13, 2018 at 10:09 pm

      It’s really worth trying it Veena!

      Reply
  12. Marisa Franca

    November 7, 2018 at 7:26 am

    5 stars
    Love the flavors! Love the taste of lamb! And what a great combination of spices in one soup. This is one soup that I know our family will enjoy! I’ll be making this soup this coming week.

    Reply
    • Mahy

      November 13, 2018 at 10:09 pm

      It’s really the perfect combo and American lamb adds so much more flavor!!

      Reply
  13. Lauren Vavala

    November 7, 2018 at 7:03 am

    5 stars
    M fiance always says that soup isn’t real food lol…but he LOVES lamb and I can you with certainty that when I make this for him, he will eat it ALL!

    Reply
    • Mahy

      November 13, 2018 at 10:10 pm

      OMG Lauren this is the answer to your fiance! You absolutely need to make this one for him 🙂

      Reply
  14. Dan Zehr

    November 7, 2018 at 5:46 am

    5 stars
    This is a 100% perfect soup for me. I want to thank you for this great recipe! Looks very tasty. I definitely want to try it. An interesting mix of ingredients. Thank you!

    Reply
    • Mahy

      November 13, 2018 at 10:10 pm

      Thank you too!

      Reply
  15. Michelle

    November 7, 2018 at 12:55 am

    5 stars
    I love lamb and can just tell this recipe will be delicious and filling. Thanks for sharing

    Reply
    • Mahy

      November 13, 2018 at 10:11 pm

      Thanks Michelle! It really is all of that.

      Reply
  16. Noel Lizotte

    November 6, 2018 at 7:34 pm

    5 stars
    I’m so glad to find this lentil recipe. I’ve been trying to add lentils into my menu rotation more often and need a variety of ways to serve them, since my husband isn’t as big a fan as I am.

    Reply
    • Mahy

      November 13, 2018 at 10:11 pm

      you never know Noel, maybe this soup might change his mind..

      Reply
  17. Kylee from Kylee Cooks

    November 6, 2018 at 1:46 pm

    5 stars
    I love soup/stews that are meals all on their own. One bowl, done!! I love lamb and moroccan flavors. This looks delish!

    Reply
    • Mahy

      November 13, 2018 at 10:12 pm

      that’s exactly my feeling Kylee!

      Reply
  18. Claudia Lamascolo

    November 6, 2018 at 11:07 am

    5 stars
    what great flavors to enhance lamb. We eat alot of lamb and never had it like this I will have to try this soup . A great idea!

    Reply
    • Mahy

      November 13, 2018 at 10:12 pm

      It’s pure comfort Claudia!!

      Reply
  19. Claudia

    April 19, 2018 at 4:47 pm

    Hi. Nice recipe. Question: lentils, barley, chickpeas and white beans. Do you use dried stuff? It’s not clear to me. Thank you.

    Reply
    • Mahy

      April 24, 2018 at 10:27 am

      Hi Claudia, Yes there’s the lentils and barley which are raw so they need the most to cook. The beans and chickpeas are canned, drained and rinsed, that’s why I added them towards the end.
      Feel free to use all raw beans and chickpeas too, but add them at the beginning with the lentils and adjust the cooking time/water amount.

      Reply
      • Shari McGinnis

        September 9, 2022 at 8:57 pm

        I wish you would edit the recipe with this information. It does not say that the white beans are canned so I made the mistake of putting raw beans in it.

        Reply
4.52 from 25 votes (12 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search for a recipe

Mahy PicHi, I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

Never Miss a Post!

subscribe and receive fresh recipes to your inbox

Share the Love

As Featured On

Search by category

Footer

Footer logo

About

About Mahy

Sign up to Newsletter

Work with Me

Contact

Recipes

By Life Style

By Course

By Method

By Cuisine

By Occasion

All Recipes

Copyright © 2025 · Privacy Policy

All images and content are copyright protected. Please contact me if you would like to use any images . If you want to republish any of my recipes, please link back to my website and the recipe post.

»
«

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.