Can I make this soup vegan?

Absolutely! For a vegan version, ensure you're using vegetable broth. The soup is naturally vegetarian, and the dates and almonds add lovely plant-based richness.

Any suggestions for a flavor boost?

Sure thing! Adding a teaspoon of smoked paprika will bring out a depth of flavor, or a pinch of cayenne pepper if you like it spicy.

How long does Moroccan Lentil Soup last in the fridge?

It can last 3-4 days in the fridge. It tastes even better the next day, after the flavors have had a chance to meld. Honestly, it's rarely around long enough to find out!

Can I freeze this soup?

Yes, you can freeze it. Make sure it has cooled down completely before transferring to freezer-safe containers. It should keep for up to 3 months. Thaw it overnight in the refrigerator and reheat it thoroughly before serving.

Can I omit the dates and almonds?

You can skip the dates and almonds if you aren't a fan, but they really do add a unique touch of sweetness and texture. If you want, try adding dried apricots or pistachios.

Do you remember the first time you tasted something truly different? For me, it was during a trip to Morocco years ago. The vibrant spices, the sweet dates, the crunch of almonds – it was a revelation. Ever since then, I've been trying to recreate that magic in my own kitchen. It wasn't easy. It took many many failed attempts. I've finally gotten it just right. This Moroccan lentil soup with dates and almonds is a recipe I am very proud to share.

What does this mean for you? It means a one-pot wonder packed with flavor and nutrients. A hearty, plant-based meal that's both comforting and exotic. It's surprisingly easy to make and can be customized to your liking. I promise this recipe will become a staple in your home, just as it has in mine. And you never know, you may find your self transported to a far away land filled with spices and new experiences. Just like I did.

Moroccan Lentil Soup with Dates and Almonds

Name: Moroccan Lentil Soup with Dates and Almonds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 2 tbsp Olive Oil; 1 medium, diced Onion; 2 medium, diced Carrots; 2 stalks, diced Celery; 3 cloves, minced Garlic; 1 cup, rinsed Red Lentils; 6 cups Vegetable Broth; 1/2 cup, pitted and chopped Dates; 1/4 cup, roughly chopped Almonds; 1 tsp Cumin; 1 tsp Coriander; 1/2 tsp Turmeric; 1/2 tsp, ground Ginger; 1/4 tsp Cinnamon; To taste Salt; To taste Pepper; 1 tbsp Lemon Juice; For garnish Fresh Cilantro or Parsley

This Moroccan lentil soup with dates and almonds is a flavorful, hearty, and comforting one-pot meal that combines earthy lentils with sweet dates and crunchy almonds, creating a unique and satisfying culinary experience.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

📖 Instructions

Prep your ingredients: Dice the onion, carrots, and celery. Mince the garlic. Roughly chop the dates and almonds. Set aside.
Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften and the onion becomes translucent. Stir often to prevent burning. *Pro Tip: Low and slow is the way to go here – we want those flavors to really develop.*
Add spices and garlic: Stir in the minced garlic, cumin, coriander, turmeric, ginger, and cinnamon. Cook for another minute, stirring constantly, until fragrant. *I love this part – the aroma fills the whole kitchen!*
Incorporate lentils and broth: Add the red lentils and vegetable broth to the pot. Stir well to combine. 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 and starting to break down. *Peek in occasionally to make sure the lentils aren't sticking to the bottom.*
Blend (optional): If you prefer a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency. Be careful when blending hot liquids! Alternatively, you can carefully transfer the soup to a regular blender in batches. *I usually leave it a little chunky, because I like the texture.*
Add dates and simmer: Stir in the chopped dates. Continue to simmer for another 5 minutes, allowing the dates to soften and their sweetness to infuse the soup. *This is where the magic happens!*
Season and adjust: Season the soup with salt and pepper to taste. If the soup is too thick, add a little more broth to reach your desired consistency. Taste and adjust the seasoning as needed. A squeeze of lemon juice can brighten the flavors. *Never underestimate a pinch of salt! It can make all the difference.*
Garnish and serve: Ladle the soup into bowls. Garnish with chopped almonds, fresh cilantro or parsley, and a drizzle of olive oil. Serve warm with crusty bread or warm pita bread for dipping. *And there you have it – a comforting bowl of Moroccan sunshine!*