Moroccan Lentil Soup

Written by: Georgina Ingham | Posted: 25-10-2007

When I got a pumpkin in my organic vegetable box I knew I had to make soup. I’ve been craving pumpkin soup since Bev a good friend of mine mentioned that she would be making a huge pot of it for her bonfire party in November. The only question was what kind of soup would I make? What direction would I travel? Spicy oriental? Creamy American style? Broth? No I decided upon using a Moroccan influence based upon the Moroccan Lentil Soup recipe in the excellent The Moro Cookbook by Sam & Sam Clark.

I served the soup with a variety of flat breads, which were so simple to prepare. Just take a packet of tortilla wraps and spread harrisa paste over half and ras el hannout & olive oil over the other and cook according to the packet instructions. I also scattered the soup with Israeli soup almonds (shkedei marak), which for those not in the know, are basically tiny little crisp croutons.

Despite my family saying they didn’t really like the sound of the soup, everyone went back for a second serving. It was delicate but punchy and very warming. To coin a phrase it was “a hug in a mug”.


(Serves 6 generously)

  • 1 pumpkin
  • 2 sweet potato
  • 1 white onion
  • 1 red onion
  • 250g red lentils.
  • 4 cloves garlic
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tbsp ras el hannout
  • 1 ltr water
  • 100g spinach
  • 250 ml sour cream
  • 1 tsp harrisa paste
  1. Preheat the oven to 180’c or the equivalent.
  2. Cut the vegetables into 2cm dice and put in a roasting tray with the garlic, cumin and olive oil.
  3. Roast for 45 min or until soft and slightly caramelised.
  4. Puree the vegetables and place into a large pan or casserole dish, add the water and bring to the boil.
  5. Add the lentils, ras el hannout and simmer for 45 minutes to one hour until the lentils are soft.
  6. While the soup is simmering make the spiced sour cream. Whisk the harrisa into 100 ml of the sour cream and reserve until ready.
  7. When the soup is ready add the remaining 150ml sour cream and spinach, heat gently until warmed through.
  8. Serve the soup with a spoon of spiced sour cream and soup almonds scattered over.

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