Moroccan Chicken Lentil Soup with Spinach and Preserved Lemon Recipe
A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color. Saffron, dried apricots and preserved lemon give this brothy Chicken Lentil Soup its depth. Easy to throw together, perfect for weeknight dinners.
How to Make the Best Moroccan Chicken Lentil Soup with Spinach and Preserved Lemon
This Moroccan Chicken Lentil Soup is a bowl of pure comfort that brings the exotic flavors of North Africa right to your dinner table. The combination of warming spices like cumin, cinnamon, and saffron creates an incredibly aromatic broth that fills your kitchen with the most inviting scents. Tender shredded chicken, hearty lentils, and sweet dried apricots make every spoonful satisfying and nourishing.
What sets this soup apart is the preserved lemon—a traditional Moroccan ingredient that adds a unique tangy brightness that perfectly balances the rich, earthy spices. The spinach wilts into the soup at the last moment, adding a pop of color and a boost of nutrients. It’s the kind of soup that tastes like it took hours to make but comes together in under an hour.
Whether you’re looking for a cozy weeknight dinner or an impressive dish for guests, this Moroccan-inspired soup delivers. Serve it with crusty bread for dipping, and you have a complete meal that’s both healthy and deeply satisfying.
Moroccan Chicken Lentil Soup with Spinach and Preserved Lemon
A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color. Saffron, dried apricots and preserved lemon give this brothy Chicken Lentil Soup its depth. Easy to throw together, perfect for weeknight dinners.
Ingredients
Soup Base
Spices
Main Ingredients
Finishing Touches
Instructions
Prepare the Soup
- In a medium soup pot, sauté the onion and ginger in olive oil over medium heat, until soft and lightly caramelized, about 5 minutes.
- Add cumin, cinnamon, turmeric, paprika, and cayenne, sauté another minute.
- Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs.
- Bring to a simmer and cover with lid vented for 30 minutes.
Finish and Serve
- Carefully remove chicken and shred, pulling apart with 2 forks. Return chicken to the soup pot.
- Add the preserved lemon, honey, fresh spinach, and parsley, and serve!
Notes
- Preserved lemons can be found at specialty grocery stores or made at home with lemons and salt.
- For a vegetarian version, substitute vegetable broth and chickpeas for the chicken.
- This soup freezes well for up to 3 months—just add fresh spinach when reheating.
