Moroccan Lentil Soup

4.4
(547)

Thick, delicious and nutritious, especially in the winter!

20
20
20
20
Prep Time:
20 mins
Cook Time:
1 hrs 45 mins
Total Time:
2 hrs 5 mins
Servings:
6
Yield:
6 plus servings

Ingredients

  • 2 onions, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon grated fresh ginger

  • 6 cups water

  • 1 cup red lentils

  • 1 (15 ounce) can garbanzo beans, drained

  • 1 (19 ounce) can cannellini beans

  • 1 (14.5 ounce) can diced tomatoes

  • ½ cup diced carrots

  • ½ cup chopped celery

  • 1 teaspoon garam masala

  • 1 ½ teaspoons ground cardamom

  • ½ teaspoon ground cayenne pepper

  • ½ teaspoon ground cumin

  • 1 tablespoon olive oil

Directions

  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Nutrition Facts (per serving)

329 Calories
4g Fat
57g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 317mg 14%
Total Carbohydrate 57g 21%
Dietary Fiber 18g 64%
Total Sugars 5g
Protein 18g
Vitamin C 16mg 78%
Calcium 121mg 9%
Iron 7mg 36%
Potassium 923mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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