GAIL MONAGHAN

COOKING - ENTERTAINING - LINENS

October 2025 - Moroccan Lentil Soup with Baby Spinach and Feta

Gail Monaghan

MOROCCAN LENTIL SOUP

with Baby Spinach & Feta

About the Recipe

It's really fall now. The temperatures are falling and it's time again for hearty soups. This spice forward combination of tiny lentils, baby spinach and feta is special. A close friend brought it back from Morocco and passed it on. I've been making it for at least a decade. 

Do make it in advance if you can as the flavor deepens dramatically after a couple of days. The soup freezes perfectly for months so I usually double or triple the recipe.

With pita toasts and a salad, enjoy a great lunch. Or serve it to kick off a North African dinner of Moroccan lamb,  Salmon or Chicken. 

Moroccan Lentil Soup with Baby Spinach and Feta

Serves 8-10

Ingredients

  •  2 1/2 cups French or Italian small lentils

  • 3 cups diced yellow onion

  • 3 tablespoons olive oil

  • 1/4 cup minced garlic

  • 1 heaping tbsp ground coriander

  • 1 heaping tbsp ground cumin

  • 1 heaping tablespoon ground fennel

  • 1/4 tsp cayenne pepper  

  • 1 28-inch can chopped San Marzano tomatoes with their juice

  • 1 heaping tbsp ground coriander

  • 1 heaping tbsp ground cumin

  • 1 heaping tablespoon ground fennel

  • 3/4 tsp cayenne pepper  (I use less)

  • 1 teaspoon sea salt, or more to taste

  • 1 teaspoon freshly ground black pepper

  • 6 cups strong chicken broth (or water plus Better than Bouillion)

  • 5 cups baby spinach leaves

  • 1 cup or more crumbled Feta cheese

  • chopped cilantro (optional)

Method

  1. Place lentils in a large saucepan and cover with cold water by 4 inches. Bring to a boil, lower to a simmer and cook until just tender. Do not overcook. You don't want mushy lentils.

  2. Meanwhile sauté the diced onion in the olive oil in a large saucepan until golden, 10-15 minutes. 

  3. Add the minced garlic and saute 5-10 minutes longer. Don't let the garlic get too dark.

  4. Add the coriander, cumin, fennel, and cayenne. Cook, stirring for 2-3 minutes. 

  5. Add the tomatoes with their with juice.

  6. Reduce heat to low and simmer for at least 10 minutes.  

  7. Strain lentils, reserving liquid.  

  8. Stir cooked lentils into the vegetable-spice mixture along with 1 teaspoon salt, 1 teaspoon pepper and 4 cups of lentil cooking liquid

  9. Stir in the broth and bring to a simmer 

  10. Stir in baby spinach leaves.  Cook only a minute or two until wilted.  Adjust salt and pepper

  11. Serve very hot with crumbled feta and (optional) fresh chopped cilantro sprinkled on top.