Quick Moroccan Lentil Soup That Costs Under $2 Per Bowl
Moroccan lentil soup seems fancy, but I’m here to tell you it’s one of the most budget-friendly meals you can make. Trust me – I discovered this during my early days building EatHealthier.co.uk when my grocery budget was tighter than my jeans after Christmas dinner.
You’re probably thinking Moroccan food requires expensive spices or hard-to-find ingredients. That’s complete nonsense. This hearty, warming soup uses basic pantry staples and transforms them into something that tastes like it took hours and cost a fortune.
KEY INFO
Total Cost: £6-8 for entire batch
Cost Per Portion: £1.50-2.00
- Red lentils: £0.25
- Canned tomatoes: £0.35
- Vegetables (onion, carrots, celery): £0.35
- Vegetable stock: £0.40
- Spices: £0.25
- Olive oil: £0.10
- Optional garnishes: £0.15
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 generous bowls
Difficulty: Dead easy
Price Level: Very inexpensive
Dietary Tags: Vegetarian, vegan, gluten-free, dairy-free
EQUIPMENT NEEDED
Essential:
- Large heavy-bottomed pot or Dutch oven
- Sharp knife
- Chopping board
- Wooden spoon
- Measuring cups and spoons
Cheaper Alternatives:
- Any large saucepan will work instead of Dutch oven
- Immersion blender (£15) instead of expensive food processor
- Garlic press (£3) if knife skills aren’t your strong suit
INGREDIENTS
Listed in order of use – both metric and imperial
Base Vegetables:
- 2 tbsp (30ml) olive oil
- 1 large onion, diced (or 2 medium)
- 3 carrots, diced (about 200g/7oz)
- 2 celery stalks, diced (or extra carrot if you don’t have any)
- 4 garlic cloves, minced (or 2 tsp garlic powder)
Lentils & Liquid:
- 1½ cups (300g) red lentils, rinsed (green/brown work too but take longer)
- 1 x 400g (14oz) tin chopped tomatoes
- 6 cups (1.4L) vegetable stock (or water + 2 stock cubes)
- 1 x 400g (14oz) tin chickpeas, drained (optional but adds substance)
Moroccan Spice Blend:
- 2 tsp ground cumin
- 1 tsp ground coriander (or extra cumin)
- 1 tsp sweet paprika (smoked is lovely if you have it)
- ½ tsp turmeric
- ¼ tsp cinnamon (don’t skip this – it’s magic)
- Pinch of chili flakes (adjust to taste)
- 1 tsp salt (plus more to taste)
To Finish:
- Juice of ½ lemon
- Small bunch fresh coriander, chopped (parsley works too)
METHOD
- Heat oil in your largest pot over medium heat. Add diced onion and cook for 5-7 minutes until softened and starting to turn golden.
- Add carrots, celery, and garlic to the pot. Cook for 3-4 minutes, stirring occasionally, until vegetables smell fragrant.
- Toast the spices by adding cumin, coriander, paprika, turmeric, cinnamon, and chili flakes. Stir constantly for 1-2 minutes until incredibly aromatic. This step is crucial – don’t rush it.
- Pour in chopped tomatoes and let them bubble for 2-3 minutes. The mixture should look thick and jammy.
- Add rinsed lentils, stock, and chickpeas (if using). Stir well to combine everything. Add 1 teaspoon of salt.
- Bring to a vigorous boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25-30 minutes, stirring every 10 minutes.
- Check doneness – lentils should be completely soft and breaking down. The soup should be thick but still pourable. Add more stock or water if it’s too thick.
- Taste and adjust seasoning with salt, pepper, and lemon juice. The soup should taste bright and well-seasoned.
- Stir in fresh herbs just before serving. Ladle into bowls and serve with crusty bread.
CRUCIAL TIPS
Money-Saving Hacks:
- Buy lentils from the world foods aisle – they’re often half the price
- Make your own stock from vegetable scraps stored in the freezer
- Skip expensive fresh ginger – ground works perfectly fine
- Buy spices from ethnic grocery stores for fraction of supermarket prices
Success Secrets:
- Toast those spices – this single step transforms the entire dish
- Red lentils cook fastest and create natural creaminess as they break down
- Add acid (lemon juice) at the end to brighten all the flavors
- Don’t oversalt early – lentils absorb salt as they cook
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 5 days in airtight containers
- Freezes beautifully for 3 months
- Reheat gently, adding extra liquid as needed
Scaling Up:
- Recipe doubles perfectly in large pot
- Freezes in portions for quick weeknight dinners
- Makes excellent meal prep base
Common Mistakes:
- Adding salt too early (makes lentils tough)
- Skipping the spice-toasting step
- Not adding enough liquid during cooking
- Forgetting the lemon juice finish
Easy Variations:
- Creamy version: Blend half the soup with immersion blender
- Protein boost: Add leftover roasted chicken in last 5 minutes
- Greens addition: Stir in spinach or kale just before serving
- Coconut twist: Replace some stock with coconut milk
- Harissa heat: Swirl in harissa paste for authentic kick
This Moroccan lentil soup proves that eating well on a budget isn’t about sacrifice – it’s about smart choices. I’ve served this to dinner party guests who’ve asked for the recipe, never suspecting it cost less than a fancy coffee to make.
The warming spices, hearty texture, and satisfying protein make this soup feel like a warm hug in a bowl. Plus, your kitchen will smell like a Moroccan spice market, which is worth the price of admission alone.
