Moroccan Lentil Soup
A hearty vegan soup made with lentils and vibrant spices, offering a delicious and nutritious meal.
Ingredients
Main ingredients
- 1 cup lentils (green or brown)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional) Add for extra heat
- to taste Salt and pepper
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic. Cook until the vegetables soften, about 5-7 minutes.
- Stir in the cumin, coriander, paprika, and cayenne (if using). Cook for another minute until the spices become fragrant.
- Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro or parsley.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 0.5gSodium: 400mgFiber: 12gSugar: 4g