Moroccan Inspired Lentil, Kale & Sweet Potato Soup

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Updated on January 5, 2026

Moroccan spiced lentil, kale & sweet potato soup

Easy, Hearty Soup For Busy Weeknights!

If I had a dollar for every time a pot of this soup disappeared in my house, I could probably retire in Marrakech. It’s one of those recipes that looks simple on paper; lentils, veggies, some humble kale, but the flavours do a little magic trick once the spices hit the pot. Think cozy comfort food with an exotic twist.

This soup is hearty enough to be dinner all on its own, yet light enough that you won’t have to unbutton your jeans afterward. It’s full of fiber and protein from lentils and chickpeas, bright with lemon, and has just the right balance of smoky, earthy, and warm spices. The turmeric does some heavy lifting here, giving the broth a gorgeous golden colour and a subtle earthy depth, and the touch of cinnamon adds that unexpected flavour.

The best part? It’s so easy. Like, weeknight-easy. Chop, sauté, simmer, finish with greens and lemon. That’s it. And if you’re lucky enough to have leftovers, it’s even better the next day, though you might want to splash in a bit of water when you reheat, because the lentils like to thicken things up overnight. If you don’t have leftovers, well, that just means your family liked it as much as mine does.

Moroccan Spiced Lentil, Kale & Sweet Potato Soup
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Moroccan Spiced Lentil, Kale & Sweet Potato Soup

Recipe by EverydayTRACY
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • 2 tbsp olive oil (or avocado oil)

  • 1 large onion, chopped

  • 1 large carrot, chopped

  • 1 large sweet potato, chopped into small cubes

  • 2 garlic cloves, pressed or finely minced

  • 1 cup dried red lentils, rinsed

  • 8 cups chicken or vegetable broth

  • 1 tbsp ground turmeric

  • 1 tsp ground cumin

  • 1 tbsp smoked paprika

  • 1/2 tsp ground cinnamon

  • 1 tsp salt (plus more to taste)

  • 1/2 tsp fresh ground black pepper

  • 2 cups chopped kale, ribs removed (of substitute spinach)

  • 1 can (540 ml / 19 oz) chickpeas, drained and rinsed

  • Juice of 1 large lemon

Directions

  • Sauté the base. In a large soup pot or Dutch oven, heat the oil over medium heat. Add onion, carrot, and sweet potato. Cook for 6–7 minutes, stirring occasionally, until softened.
  • Add aromatics and spices. Stir in garlic, turmeric, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute until fragrant. Note: if you like a little heat, add a pinch of cayenne pepper or red chili flakes along with the spices.
  • Simmer. Add lentils, stir, and then stock. Bring to a boil, then reduce to a gentle simmer. Cook with pot lid ajar for 20–25 minutes, until lentils are tender and the sweet potato cubes are soft.
  • Finish. Stir in kale (or spinach) and chickpeas. Cook another 3–4 minutes until the greens are wilted and the chickpeas are heated through. Squeeze in lemon juice and adjust seasoning to taste.
  • Serve. Ladle into bowls. Top with a dollop of yogurt, a sprinkle of fresh cilantro, or toasted pumpkin seeds if you want crunch.

Notes

    Why This Soup Works

    • One-pot wonder. No juggling pans, no extra dishes, just one big cozy pot.
    • Flexible. Kale or spinach both work. Make it vegetarian by using veg stock.
    • Crowd pleaser. My kids inhale this soup, and that alone feels like a win.
    • Make-ahead friendly. It’s even tastier the next day. Just thin with a splash of water if it’s gone stew-like.

    Ingredient Notes

    • Sweet potato: Adds natural sweetness and a creamy texture once cooked down.
    • Red lentils: They cook quickly and break down into the broth, thickening it beautifully.
    • Chickpeas: Added at the end for protein and texture. They make the soup extra hearty.
    • Turmeric: The star spice here. It gives the broth that gorgeous golden colour and a subtle earthy flavour.
    • Cumin, smoked paprika & cinnamon: These balance smokiness, warmth, and just a whisper of sweetness. They’re what make it taste “Moroccan-inspired.”
    • Lemon juice: The final squeeze is everything. It brightens the whole pot and keeps it from feeling heavy.

    Tips & Variations

    • Make it spicy: If you like heat, add a pinch of cayenne or some chili flakes along with the spice mixture.
    • Make it creamy: Stir in a splash of coconut milk at the end, or top each bowl with a dollop of Greek yogurt for extra richness.
    • Switch the greens: Don’t have kale (don’t like it)? Try it with spinach or even swiss chard.
    • Boost the protein: Add a heaping cup of shredded rotisserie chicken when you stir in the kale for an even heartier, more protein packed version.
    • Texture play: Want it smoother? Use an immersion blender (this is the one I use) to partially purée before adding the kale and chickpeas.

    Serving Ideas

    Pair this soup with warm naan or crusty sourdough bread for dunking. It also works well with my Caesar Salad. For a fancier touch, sprinkle bowls with fresh cilantro or toasted pumpkin seeds for a bit of crunch.

    Try It Tonight!

    This Moroccan spiced soup has become a staple in my kitchen all year round; flavourful, filling, and foolproof. The best part is you probably already have most of the ingredients sitting in your pantry; lentils, chickpeas, broth, spices; there’s nothing fancy or exotic required. Whether you’re cooking dinner for your family, meal prepping for the week, or just want something cozy to eat in your comfiest sweater, this is your soup!

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