Moroccan Lentil Soup
Moroccan Lentil Soup might be just the soup you are searching for. One portion of this dish contains roughly 12g of protein, 2g of fat, and a total of 179 calories. For $1.01 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 12. It is brought to you by Eating Well. Autumn will be even more special with this recipe. 3189 people were glad they tried this recipe. A mixture of fresh cilantro, low sodium chicken broth, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns an amazing spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Moroccan Lentil Soup, Moroccan Lentil Soup, and Moroccan Lentil Soup.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 28-ounce can diced tomatoes
2 cups chopped carrots
3 cups chopped cauliflower (about 1/2 medium)
1/2 cup chopped fresh cilantro
4 cloves garlic, minced
1/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground pepper
1 teaspoon ground turmeric
2 tablespoons lemon juice
1 3/4 cups lentils
6 cups vegetable broth or reduced-sodium chicken broth
2 teaspoons extra-virgin olive oil
2 cups chopped onions
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
2 tablespoons tomato paste
2 cups water
Equipment:
dutch oven
Cooking instruction summary:
Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.Just before serving, stir in cilantro and lemon juice.
Step by step:
1. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds.
2. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
3. Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.Just before serving, stir in cilantro and lemon juice.
Nutrition Information:
covered percent of daily need
