Moroccan Carrot Red Lentil Soup

Moroccan Carrot Red Lentil Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan soup. This recipe serves 8 and costs $1.09 per serving. One portion of this dish contains roughly 13g of protein, 4g of fat, and a total of 239 calories. It is brought to you by A Cedar Spoon. This recipe is liked by 46 foodies and cooks. It is perfect for Winter. A mixture of sweet onion, cumin, cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. Moroccan Carrot Red Lentil Soup, Instant Pot Moroccan Carrot Red Lentil Soup, and Moroccan Red Lentil Soup are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

1-15 oz can diced tomatoes

7 carrots, peeled, chopped

Fresh cilantro, fresh lemon juice and crushed red pepper to garnish

1/4 teaspoon cinnamon

2 teaspoon coriander

1 teaspoon cumin

3 garlic cloves, minced

2 Tablespoons olive oil

1/2 teaspoon paprika

2 cups red lentils, rinsed until water runs clear

Salt and pepper to taste

1 sweet onion, chopped

1 teaspoon turmeric

6 cups vegetable broth

Equipment:

pot

immersion blender

blender

Cooking instruction summary:

Heat 2 Tablespoons in a large pot over medium heat. Saut the onion and garlic until soft and add the spices {about 5-6 minutes}. Add the carrots and saut until carrots are tender about 10-12 minutes.Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.To create a creamy soup use a blender and blend soup in portions or use an immersion blender.Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice.

 

Step by step:


1. Heat 2 Tablespoons in a large pot over medium heat. Saut the onion and garlic until soft and add the spices {about 5-6 minutes}.

2. Add the carrots and saut until carrots are tender about 10-12 minutes.

3. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.To create a creamy soup use a blender and blend soup in portions or use an immersion blender.

4. Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice.


Nutrition Information:

Quickview
238k Calories
12g Protein
4g Total Fat
38g Carbs
53% Health Score
Limit These
Calories
238k
12%

Fat
4g
7%

  Saturated Fat
0.59g
4%

Carbohydrates
38g
13%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
947mg
41%

Get Enough Of These
Protein
12g
25%

Vitamin A
9391IU
188%

Fiber
15g
63%

Folate
236µg
59%

Manganese
0.77mg
39%

Vitamin B1
0.45mg
30%

Phosphorus
238mg
24%

Iron
4mg
23%

Vitamin B6
0.4mg
20%

Potassium
680mg
19%

Magnesium
67mg
17%

Zinc
2mg
16%

Copper
0.3mg
15%

Vitamin K
12µg
12%

Vitamin B5
1mg
12%

Vitamin C
8mg
10%

Vitamin B3
1mg
9%

Vitamin B2
0.14mg
8%

Vitamin E
1mg
8%

Selenium
4µg
6%

Calcium
58mg
6%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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