Lunch | Dinner

Moroccan Lentil Soup

prep time
cooking time
Recipe by Vitasoy


Moroccan Lentil Soup:

2 tablespoons olive oil

1 onion, diced

1 carrot, diced

2 cloves garlic, crushed

1 tablespoon tomato paste

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 litre (4 cups) vegetable stock

1 x 400g can diced tomatoes

1 x 400g can chickpeas, drained

1 x 400g can brown lentils, drained

150g baby spinach leaves or shredded kale

Garlic Yogurt:

1 cup Vitasoy Greek Style Soy Yogurt – Plain

3 cloves garlic, crushed

1 tablespoon olive oil, extra


  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot and garlic and cook, stirring, for 5 minutes or until softened. Add the tomato paste and spices and cook for a further 1 minutes. Add the stock, tomatoes, chickpeas and lentils and bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until slightly thickened. Sir in baby spinach and remove from heat.
  2. Meanwhile, make the garlic yogurt by mixing yogurt, garlic and olive oil. Season well to taste.
  3. Ladle soup into serving bowls and top with garlic yogurt. Serve.