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Moroccan Chicken Lentil Soup with Preserved Lemon and Saffron Broth

Moroccan Chicken Lentil Soup with Spinach, and Preserved Lemon

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 cups
  • Category: Soup, chicken,
  • Method: Stovetop
  • Cuisine: moroccan
  • Diet: Gluten Free


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.


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½  teaspoon ground turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • 4 cups chicken stock or chicken broth
  • 1/2 cup dry brown lentils
  • 1 teaspoon salt
  • ½ teaspoon saffron
  • ¼ cup dried apricots, chopped in small pieces
  • 4 boneless, skinless chicken thighs
  • 1 1/2  tablespoons preserved lemon, minced
  • 1 teaspoon honey
  • 34 oz fresh spinach
  • ¼ cup flat-leaf parsley


  1. In a medium soup pot, sauté the onion and ginger in olive oil over medium heat, until soft and lightly caramelized, about 5 minutes.
  2. Add cumin, cinnamon, turmeric, paprika, and cayenne, saute another minute.
  3. Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs.
  4. Bring to a simmer and cover with lid vented for 30 minutes.
  5. Carefully remove chicken and shred, pulling apart with 2 forks.  Return chicken to the soup pot.
  6. Add the preserved lemon, honey, fresh spinach, and parsley, and serve!


Serve with crusty bread or fresh pita bread.

Soup will keep 4-5 days in the fridge.


  • Serving Size: 1 1/2 cups

Keywords: chicken lentil soup, moroccan chicken soup, moroccan lentil soup, moroccan chicken lentil soup recipe, chicken soup recipes, broth based soup recipe