Moroccan Lentil and Vermicelli Soup with Ras el Hanout

Name: Moroccan Lentil and Vermicelli Soup with Ras el Hanout
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1½ cups (210 g) yellow onion, finely diced (about 1 large); 1 cup (130 g) carrots, peeled and cut into ¼-inch (6 mm) dice (about 2 medium); ¾ cup (75 g) celery stalks, cut into ¼-inch (6 mm) dice (about 2 stalks); 4 cloves (12 g) garlic cloves, minced; 2 teaspoons (5 g) ras el hanout; ½ teaspoon (1½ g) ground turmeric; 1 teaspoon (2 g) ground cumin; 2 tablespoons (32 g) tomato paste; 1 can (14.5 oz) (411 g) canned crushed tomatoes; 1¼ cups (250 g) dried brown lentils, rinsed and drained; 6 cups (1420 ml) low-sodium vegetable broth; 2 cups (475 ml) water; 1 stick (3 inches) (4 g) cinnamon stick; 2 ounces (57 g) vermicelli or fideo noodles, broken into 1-inch (2.5 cm) pieces; ½ cup (20 g) fresh cilantro, leaves and tender stems finely chopped; 1 whole (60 g) lemon, half juiced (about 1½ tablespoons), half cut into wedges for serving; kosher salt, to taste, start with 1 teaspoon; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A fragrant, hearty Moroccan-style soup of brown lentils simmered with tomato, onion, and warm ras el hanout, then finished with vermicelli, fresh cilantro, and a squeeze of lemon. Cozy, vegan, and ready in about an hour and a quarter.

Prep: 20 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 15 min
Makes: About 9 cups (2.1 liters), serving 6

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Ingredients

6 servings

3 tablespoons (45 ml) extra-virgin olive oil
1½ cups (210 g) yellow onion, finely diced (about 1 large)
1 cup (130 g) carrots, peeled and cut into ¼-inch (6 mm) dice (about 2 medium)
¾ cup (75 g) celery stalks, cut into ¼-inch (6 mm) dice (about 2 stalks)
4 cloves (12 g) garlic cloves, minced
2 teaspoons (5 g) ras el hanout
½ teaspoon (1.5 g) ground turmeric
1 teaspoon (2 g) ground cumin
2 tablespoons (32 g) tomato paste
1 can (14.5 oz) (411 g) canned crushed tomatoes
1¼ cups (250 g) dried brown lentils, rinsed and drained
6 cups (1420 ml) low-sodium vegetable broth
2 cups (475 ml) water
1 stick (3 inches) (4 g) cinnamon stick
2 ounces (57 g) vermicelli or fideo noodles, broken into 1-inch (2.5 cm) pieces
½ cup (20 g) fresh cilantro, leaves and tender stems finely chopped
1 whole (60 g) lemon, half juiced (about 1½ tablespoons), half cut into wedges for serving
kosher salt, to taste, start with 1 teaspoon
black pepper, freshly ground, to taste

Equipment (5)

5-quart (4.7 L) heavy-bottomed soup pot with lid
Wooden spoon
Fine-mesh sieve
Chef's knife and cutting board
Ladle

Steps

Before you start

Rinse the lentils in a fine-mesh sieve and pick out any small stones or debris.
Check your ras el hanout: blends vary in heat and saltiness, so taste the soup before the final seasoning.
Chop all vegetables and herbs before you start; the soup moves quickly once the spices go in.
Vermicelli softens fast, so add it only when the lentils are already tender.

1
Sauté the vegetables
- Heat the olive oil in a 5-quart (4.7 L) heavy-bottomed soup pot over medium heat.
- Add the onion, carrot, and celery with a pinch of salt.
- Cook, stirring often, for 8 minutes.
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Ready when: Onion is soft and translucent, with no browning.
Tip: Keep the heat moderate; browned onions will make the soup taste sharper.
2
Bloom the spices
- Stir in the garlic, ras el hanout, turmeric, and cumin.
- Cook for 1 minute, stirring constantly, until the spices smell toasty and strongly aromatic.
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Ready when: Fragrant, and the vegetables are coated in a golden-orange film.
Tip: If the pot looks dry or the spices stick, add a splash of water.
3
Caramelize the tomato
- Add the tomato paste and stir it into the vegetables.
- Cook for 2 minutes, scraping the bottom of the pot, then stir in the crushed tomatoes and cook 2 minutes more.
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Ready when: Paste darkens to brick red and the mixture looks thick and jammy.
4
Add lentils and liquid
- Add the rinsed lentils, vegetable broth, water, and cinnamon stick.
- Stir well and raise the heat to high until the liquid reaches a boil.
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Ready when: Surface is bubbling steadily across the pot.
Tip: Skim off any foam that rises, as it can taste bitter.
5
Simmer the lentils
- Reduce the heat to low so the soup simmers gently.
- Partially cover the pot and cook for 30 to 35 minutes, stirring every 10 minutes.
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Ready when: Lentils are tender and creamy inside but still hold their shape when pressed with a spoon.
Tip: If your lentils are old, wait to add the remaining salt until they soften.
6
Thicken slightly
- Remove the cinnamon stick.
- Use a ladle to scoop out about 1 cup of the soup, mash it against the side of a bowl with a spoon (or blend briefly), and stir it back in to give the soup body.
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Ready when: Soup looks thicker and slightly creamy, with whole lentils still visible.
7
Cook the vermicelli
- Bring the soup back to a steady simmer over medium heat.
- Stir in the vermicelli and cook for 4 to 5 minutes, stirring often so the noodles do not clump or stick.
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Ready when: Noodles are soft with no hard white center when you bite one.
Tip: The noodles keep absorbing broth; add up to ½ cup (120 ml) hot water if the soup gets too thick.
8
Finish and season
- Turn off the heat.
- Stir in the cilantro and lemon juice.
- Taste, then add salt (about 1 teaspoon to start) and black pepper until the flavors taste bright and balanced.
- Let the soup rest 5 minutes.
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Ready when: Soup tastes bright, savory, and gently spiced.
Tip: Season at the end; the broth and ras el hanout vary in saltiness.
9
Serve
- Ladle into warm bowls and serve with lemon wedges on the side for squeezing over each portion.

Good to know

Tips

Cooking the tomato paste until it darkens adds depth and rounds out the spice blend.
Mashing a ladle of lentils back into the pot thickens the soup without flour or cream.
Don't skip the lemon; the acid brightens the earthy lentils and spices.
For a traditional touch, serve with crusty bread and dates alongside.

Make ahead

Make the soup through step 6 up to 4 days ahead and refrigerate. Reheat to a simmer, then cook the vermicelli and finish with cilantro and lemon just before serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container (noodles will absorb liquid; thin with water or broth when reheating). Freezer: up to 3 months, ideally made without the vermicelli. Reheat gently on the stovetop over medium-low heat, stirring, until steaming hot.

Substitutions

ras el hanout → 1 teaspoon ground coriander, ½ teaspoon ground ginger, ½ teaspoon paprika, and ¼ teaspoon each cinnamon and black pepper. Approximates the warm, floral blend if you cannot find ras el hanout.
vermicelli or fideo noodles → Broken angel hair pasta or small pasta such as orzo. Cook an extra 1 to 2 minutes for orzo until tender.
dried brown lentils → Green or French lentils. Use the same amount and timing; avoid red lentils, which dissolve.
low-sodium vegetable broth → Chicken broth. Makes the soup non-vegan but works equally well.