Description
A flavorful and hearty Moroccan Lentil Soup perfect for warming up during the winter months.
Ingredients
- 1 cup lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and diced carrots, and sauté until the onion is translucent.
- Add the minced garlic, cumin, paprika, turmeric, and cinnamon. Stir for about 1 minute until fragrant.
- Add the diced tomatoes and vegetable broth to the pot. Stir to combine.
- Add the rinsed lentils to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a spicier version, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
