Pret A Manger Moroccan Lentil Soup Recipe at Home

This homemade, café-style Moroccan lentil soup pairs earthy lentils with sweet potato, chickpeas, tomatoes, and warm spices in a hearty, gently tangy broth. It is inspired by the kind of soup associated with Pret A Manger, rather than a claim to reproduce a proprietary formula; the result is filling, straightforward to make, and easy to adjust at the table.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (160 g)
1 celery stalk, diced, about ½ cup (60 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1½ teaspoons (3 g) ground cumin
1 teaspoon (2 g) ground coriander
1 teaspoon (2 g) sweet paprika
½ teaspoon (1.5 g) ground turmeric
¼ teaspoon (0.5 g) ground cinnamon
1 tablespoon (16 g) tomato paste
1 cup (190 g) brown or green lentils, picked over and rinsed; use whole lentils, not split red lentils
1 medium sweet potato, peeled if desired and cut into ½-inch cubes, about 1½ cups (250 g)
1 can diced tomatoes, 14½ ounces (411 g), including their juice
6 cups (1.4 L) low-sodium vegetable broth
1 teaspoon (6 g) kosher salt, plus more to taste; use less if your broth is salty
¼ teaspoon (0.5 g) freshly ground black pepper
1 can chickpeas, 15 ounces (425 g), drained and rinsed; about 1½ cups (240 g) drained
2 cups (60 g) baby spinach, loosely packed
1 tablespoon (15 ml) fresh lemon juice
¼ cup (10 g) chopped fresh cilantro, for finishing
Optional: 1 teaspoon (5 g) harissa, or more to taste, for a gentle chile warmth

Instructions

Prepare the vegetables before heating the pot. Dice the onion, carrots, celery, and sweet potato into fairly even pieces so they soften at a similar rate. Rinse the lentils in a fine-mesh strainer and check for any small stones or damaged lentils. Drain and rinse the chickpeas, and mince the garlic.
Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 minutes, stirring now and then, until the onion has softened and the carrots look slightly glossy. If the vegetables begin to brown quickly, reduce the heat; the aim is to soften them, not to scorch the onion.
Add the garlic, cumin, coriander, paprika, turmeric, cinnamon, and tomato paste. Stir continuously for 1 minute, just until fragrant and the paste darkens slightly. Keep the spices moving across the bottom of the pot so they bloom in the oil without burning. Stir in the optional harissa now if you want its heat spread throughout the soup.
Add the rinsed lentils, sweet potato, diced tomatoes and their juice, vegetable broth, salt, and black pepper. Stir well, scraping the bottom of the pot to loosen any tomato paste or spices. Raise the heat until the liquid reaches a steady boil, then reduce it to a gentle simmer.
Cover the pot with the lid slightly ajar and simmer for 32 minutes, stirring every 8 to 10 minutes. Keep the heat low enough that the surface bubbles gently rather than boiling hard. The lentils should be tender but still mostly hold their shape, and the sweet potato should be easily pierced with a fork. If either remains firm, continue simmering in 5-minute increments and check again.
Stir in the chickpeas and spinach. Simmer uncovered for 2 minutes, until the chickpeas are hot and the spinach has wilted. Remove the pot from the heat, add the lemon juice, and taste the broth. Add a little more salt, pepper, lemon, or harissa if needed. The lemon should brighten the spices rather than make the soup taste sharply sour.
For a thicker, creamier texture without adding dairy, mash a few pieces of sweet potato and lentils against the side of the pot with the back of a spoon, then stir them back in. For a looser soup, stir in a splash of hot broth or water. Ladle into bowls and finish with chopped cilantro.

Tips

Choose lentils that keep their shape. Brown or green lentils give this soup a substantial texture and generally need the full simmer. Split red lentils cook much faster and break down into a softer, more porridge-like soup, so they are not a direct substitute at the same timing. If red lentils are all you have, begin checking after 15 minutes and expect a thicker result.
Control the salt with your broth. Low-sodium broth makes it easier to season at the end. If using regular salted broth, start with only ½ teaspoon of added salt, then taste after the lentils are tender. Broth, canned tomatoes, and canned chickpeas all vary in saltiness.
Keep the simmer gentle. A rolling boil can make the sweet potato collapse before the lentils are tender and can cause lentils to stick on the bottom. Stir periodically, especially around the center and edges of the pot; add a little water if the soup becomes thicker than you like before the lentils finish cooking.
Use the spice alternatives thoughtfully. If you are out of ground coriander, use an extra ½ teaspoon of cumin for an earthier flavor. Harissa is optional; a pinch of red pepper flakes can add heat, but it will not bring the same chile-and-spice character. Fresh lemon is preferable, though bottled lemon juice works in a pinch.

Serving Suggestions

Serve the soup hot as a generous lunch or a light dinner. Warm pita, flatbread, or crusty bread is useful for scooping up the lentils and broth; a simple side salad with crisp greens and a sharp vinaigrette adds freshness alongside the soft vegetables. For a more substantial meal, serve smaller bowls before a plate of roasted vegetables or a grain such as couscous.

Offer lemon wedges, chopped cilantro, and harissa at the table so each person can adjust their bowl. A spoonful of plain yogurt is another optional topping for diners who eat dairy; its cool, creamy taste contrasts with the cumin and paprika. Keep toppings separate if serving a group, and add them just before eating so herbs stay bright and bread does not become soggy.

Variations

Add more vegetables: Stir in a diced red bell pepper with the onion, or add a cup (about 100 g) of chopped kale when you add the chickpeas. Kale needs a few extra minutes to soften; spinach wilts quickly and can go in at the end as written. Avoid adding a large amount of watery vegetables without adjusting the seasoning, because they can dilute the broth.

Make it spicier or milder: Increase the harissa a little at a time, or leave it out for a mild, family-friendly pot. Harissa brands vary in both heat and salt, so taste before adding extra salt. A pinch of cayenne works for heat alone but lacks harissa’s fuller chile flavor.

Change the legumes: White beans can replace chickpeas in the same drained quantity for a softer, creamier bite. You can also use 1½ cups (about 250 g) cooked lentils instead of dry lentils, but add them with the chickpeas and reduce the broth by about 2 cups (475 ml); the soup will cook faster and have a less integrated lentil flavor.

Make it more substantial: Serve the soup over cooked couscous or stir a small amount of cooked grain into individual bowls. Adding uncooked grain directly to the pot changes the liquid and cooking time, so cook it separately unless you are prepared to adjust the broth and check doneness carefully.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, using shallow containers so the soup cools more quickly. Store covered in the refrigerator for 3 to 4 days. Lentils absorb liquid as they sit, so the soup will usually thicken overnight; loosen each portion with a little water or broth when reheating.

Reheat a single serving in a covered microwave-safe bowl, stirring halfway through, or warm it in a saucepan over medium-low heat with occasional stirring. Heat leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. If reheating a large batch, stir it while heating so the temperature is even throughout, then serve promptly.

For longer storage, freeze cooled soup in meal-sized, freezer-safe containers, leaving a little space at the top for expansion. It keeps best for about 2 to 3 months in the freezer, although the sweet potato and lentils may soften slightly after thawing. Thaw in the refrigerator overnight or reheat from frozen gently in a saucepan, adding broth or water as needed; bring it to 165°F (74°C) before serving.

Frequently Asked Questions

Is this the exact Pret A Manger Moroccan lentil soup recipe?
This is a home-cooking version inspired by the name and general style of a warmly spiced lentil-and-vegetable soup. It is not presented as an official or exact restaurant formula, and ingredient lists and preparations can vary. The recipe focuses on a practical balance of lentils, sweet potato, chickpeas, tomatoes, and familiar Moroccan-style spices.

Can I make the soup without sweet potato?
Yes. Replace it with the same amount of peeled, diced butternut squash or regular potato. Squash brings a similarly sweet, soft texture, while regular potato is less sweet and makes the broth taste more savory. Cut the substitute into small, even pieces and check that it is tender when the lentils finish.

Why are my lentils still firm?
Lentils can take longer depending on their age, variety, and how steadily the soup simmers. Continue cooking in 5-minute increments until tender, adding a splash of water if the broth gets too thick. Acidic ingredients such as tomatoes can also slow softening, which is why the lentils simmer with the tomatoes here; older lentils may simply need extra time.

Can I use chicken broth instead of vegetable broth?
Yes, if you do not need the soup to be vegetarian. Chicken broth gives the finished soup a different, more savory background, but the spices and vegetables still work well. Choose low-sodium broth if possible and adjust the salt after cooking. For a fully plant-based bowl, use vegetable broth and check that any optional toppings are dairy-free.

Can I blend this soup?
Yes. For a partly smooth texture, blend one or two cups of soup and stir it back into the pot, or use an immersion blender briefly before adding the spinach. Avoid blending for too long if you want some lentils and chickpeas intact. Take care with hot liquid: follow your blender’s instructions, work in small batches, and do not seal hot soup in a standard blender.

Can I prepare it ahead?
Yes. The soup can be cooked a day or two ahead and refrigerated, then reheated to 165°F (74°C). Its flavor remains pleasant after resting, though the lentils will absorb broth and thicken the mixture. Stir in water or broth as needed and add fresh cilantro and any other toppings after reheating rather than storing them in the pot.

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