Moroccan Red Lentil Soup with Chard

Moroccan Red Lentil Soup with Chard | Easy, Vegetarian, Simple, Healthy It’s always a fun to see what recipes end up topping the Feed Me Phoebe charts as your favorites every year. I’ll have the full list for you next week. But one of the dishes whose popularity most surprised me was this Red Lentil and Spinach Masala recipe that came in as number 4.

Lentils always seem like the lowly vegan peasant food that most self-respecting meat eaters wouldn’t touch unless providing structural support for some thinly sliced lamb on a restaurant plate. But I was pleasantly shocked last summer when my favorite self-respecting meat eater, Charlie, ordered the vegetarian entrée—a bowl of lentils with a fried egg—when we went out to a nice meal on Martha’s Vineyard at Beach Plum Inn.

Moroccan Red Lentil Soup with Chard | Easy, Vegetarian, Simple, Healthy Moroccan Red Lentil Soup with Chard | Easy, Vegetarian, Simple, Healthy Moroccan Red Lentil Soup with Chard | Easy, Vegetarian, Simple, Healthy Ever since then, I’ve added lentils back into our shared meal cycle. And now that I’ve tallied the votes (er, clicks), I see that my perceived legume bias was totally unfounded across the board. This is a win win for me, as it means this simple red lentil soup, which I once might have considered too pedestrian for your collective taste buds, now has a home here.

After a long two weeks of traveling, and a lot of rice noodles and fish sauce, I came home to snowy New York craving simple, healthy soups. In a effort to clean out my pantry, I decided to use up my remaining red lentils in a Moroccan harira-like concoction with lots of carrots and red chard mixed in.

Moroccan Red Lentil Soup with Chard | Easy, Vegetarian, Simple, Healthy Simple Red Lentil Soup with Chard and Moroccan Spices | Easy, Vegetarian, Simple, Healthy This red lentil recipe is just the kind of healthy comfort food this site was founded on, even if I didn’t realize its proper place here until recently.

As you continue fueling your resolutions and observing whatever detox is up your wellness alley, I hope you’ll give this warm bowl of goodness some love. I’m trying to eat less meat in addition to kicking sugar this month, and this soup has been the perfect addition to my lunchbox at Feed Me Phoebe HQ.

Eat up!


p.s. Wondering what all this detox nonsense is about? In case you missed it, check out this month’s theme for my year-long blog series (and forthcoming memoir) The Wellness Project!

Moroccan Red Lentil Soup Recipe with Chard | Easy, Vegetarian, Simple, Healthy

Moroccan Red Lentil Soup with Chard

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving Size: 4

Moroccan Red Lentil Soup with Chard


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 large cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon sea salt
  • One 15-ounce can diced tomatoes
  • 1 cup dried split red lentils
  • 2 quarts vegetable stock
  • 1 bunch chard, stems removed, roughly chopped


  1. In a large stockpot or Dutch oven, heat the oil. Saute the onion and carrot over medium-high heat until soft and beginning to brown, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. Cook one minute more. Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, 5 minutes.
  2. Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.
  3. Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt and some crusty bread.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


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28 Responses to Moroccan Red Lentil Soup with Chard

  1. möörve says:

    Hi! Looks amazing! Is the chard replaceable though? I live in Finland and think it’s hard to find it here..I’ve never heard of the plant before. Would spinach do? 🙂

  2. Steph says:

    mmm…it’s not cold here, but this soup is making me wish it were (almost)! I cant wait to make it and sit in front of a fan to eat it.

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  4. Vickie says:

    Really delicious! And beautiful too.
    Question: Can this soup be frozen?

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  7. aoibheann (evan) gibbons says:

    This is a superb really delicious recipe. Can’t stop eating it. Even my teenagers liked it.I made it with half red and half green lentils the first time ( that’s what I had in the cupboard), I used grated fresh ginger instead of powder and a can of pomodorini ( cherry tomatoes) instead of regular chopped tomatoes. I used curly kale instead of chard thats what’s in season here and gosh I was delighted with the result. I will be making this over and over. Thanks Phoebe

  8. Kristen says:

    I just made this and it is delicious!

  9. Anna says:

    I made this for lunch today (replaced the chard with spinach) and it was a fabulous recipe! Even my husband, who isn’t a big fan of lentil dishes, loved it. Thank you!

  10. Kia says:

    I made this today and really enjoyed it! I accidentally used beet greens instead of Swiss chard (and used chard in the beet greens recipe), and it still turned out marvelous. I also added chopped potatoes and used slightly less vegetable broth to make it more hearty. Thanks for a lovely recipe!

  11. Teresa says:

    this soup was really good and easy to make! I used half the recommended amount of broth because I wanted a thicker, less watery soup. The spices were perfectly blended and proportioned. thank you for sharing.

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  13. Lisa says:

    This is delicious! I used fresh ginger also as i saw someone else did and a fresh tomatoes instead of canned. i also added a bit of spinach because I didn’t have much chard. It stores well and as most soups, gets better. Thank-you for this recipe!

  14. maria says:

    Could you make this is in a crockpot?

    • I don’t see why not! You would just need to make sure the lentils won’t get too mushy. The red variety cooks faster than green/brown. I’m not the biggest crockpot expert, but I would cook on lowest possible setting if planning on leaving overnight. Let me know how it goes so I can instruct others!

  15. Grant says:

    Thank you for this delightful soup recipe.
    I ended up adding cinnamon, chick peas and a little parsley to take it more to the Moroccan side, twas awesome 🙂

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