Morroccan Chicken and Lentil Soup

morrocan and chicken lentil soup in a blue and white bowl

Warm yourself up with this colourful chicken soup that's brimming with vibrant Moroccan flavours. This wholesome dish is a definite crowd-pleaser.

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 6 people


Heat the oil in a large pan over medium heat.

Add the onion and garlic and cook for 3-4 minutes, until softened.

Stir in the cinnamon, cumin, coriander and tomato purée and cook for a further 2-3 minutes.

Add the stock and carrots, and then simmer for 6-7 minutes, or until the carrot is just tender.

Stir in the chopped tomatoes, apricotsand lentils and simmer for a further 12-15 minutes, before adding the courgette and chicken.

Cook for 5 minutes, or until the courgette is tender, then stir in the lemon juice; season to taste.

To serve, spoon into bowls and top with the lemon zest and a little fresh mint.


1 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, sliced
1 tsp cinnamon
1 tsp ground cumin
1 tsp ground coriander
2 tbsp tomato purée
900ml hot vegetable stock
2 carrots, diced
1 x 400g tin chopped tomatoes
1 x 390g tinned green lentils, drained
100g dried apricots, roughly chopped
1 courgette, diced
1 lemon, zested and juiced
1 x 245g pack boneless chicken breast, skin removed and shredded
small handful fresh mint, roughly chopped