Moroccan bean soup – Video recipe


The soup made of peas and lentils, enriched with vegetables and flavored with a mixture of spices makes this dish delicious and irresistible.


Moroccan bean soup – Video

Moroccan Bean Soup is a warm and delicious pea and lentil soup that is made irresistible by the spices of the season, giving it a warm and enveloping note.

    Author: Sonia Maccanola

    Preparation.: 10 min

    Cooking: 25 min

    Total time: 35 min

    Dosages for: 4 people

We cook!

Start by dicing the carrot and coarsely chopping the onion. Pour a little oil, tomato paste and spices into a pot: paprika, ginger, pepper, cinnamon and cumin, heat over low heat. Add the onion and carrot along with a pinch of salt and cook on medium heat for 5 minutes. Add the vegetable stock and cook the vegetables for about ten minutes, then add the peas and lentils and continue to cook for another 10 minutes.

We complete the soup

Once your soup is ready, turn off the heat and pour in the lemon juice. Serve and finish each portion with coarsely chopped almonds and pistachios and a few mint leaves, if desired.


You can keep this bean soup in a food container in the refrigerator for 2-3 days.

Advice for vegans: If you like your soup with a thicker and creamier broth, you can take a cup of legumes and blend them back into the soup.

Print Friendly

Leave a Comment

Your email address will not be published. Required fields are marked *