Moroccan Red Lentil and Chickpea Soup

Course: Lunch, Soups, StartersCuisine: MoroccanDifficulty: Easy


Prep time


Cooking time




  • 1 large onion or 2 medium

  • 4 cloves garlic

  • 2 red chilies

  • Can of tomatoes

  • 1.5 cups red lentils

  • Around 5 cups water

  • Can of chick peas

  • 1 Tbsp of tomato paste

  • Oil to fry

  • 3 tsp of salt or more to taste

  • Juice of a lemon

  • Olive oil to garnish

  • Coriander leaves optional


  • Fry the onion, garlic and chilies in oil for around 5 mins or until the onion goes clear.
  • Throw in the red lentils and fry for a further 2-3 minutes stirring constantly.
  • Add the water, tomatoes, chickpeas and juice.
  • Bring to the boil then simmer for hours if possible – 1 hour will do it, 2 to 3 is better for really developing the flavour.
  • If the soup seems too pale at the end add a tablespoon or so of tomato paste.
  • Serve in bowls alongside some fresh crusty bread. Pour a good drizzle of olive oil onto the soup and a squeeze of lemon, chopped coriander leaves if desired, ground black pepper and salt to taste.


  • You could also use this soup as a sauce for a pasta dish, as its get so thick and tasty.
  • Add some vegies on the side and Angel Food cheese on top!

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