Description
A delightful and nutritious soup infused with exotic Moroccan spices, perfect for rejuvenating your meal plan.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth or water
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley or cilantro, for garnishing
- Lemon wedges, for serving
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the diced onions, and sauté until they are translucent, about 5 minutes.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Next, add the diced carrots and celery. Stir everything together and let them soften for about 5 minutes.
- Once the vegetables have softened, stir in the spices — cumin, coriander, turmeric, cinnamon, and cayenne pepper. Let them cook for about 1-2 minutes.
- Pour in the diced tomatoes, lentils, and vegetable broth or water. Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes.
- After simmering, taste your soup. Add salt and black pepper as necessary.
- Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve with lemon wedges on the side.
Notes
For added nutrition, replace greens with Swiss chard or kale. For a protein boost, consider adding cooked chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg