Moroccan lentil soup

Craving a comforting bowl that’s both nutritious and delicious? Look no further than the Moroccan lentil soup. A heartwarming mix of flavors, this soup is not only a treat for your taste buds but also packed with health benefits. Whether you’re a seasoned chef or a newbie, you’re about to discover the joy of making this exquisite dish!

Ingredients

• Lentils – 1 cup (240 ml)
• Olive Oil – 2 tablespoons (30 ml)
• Onion (chopped) – 1 large
• Carrots (diced) – 2
• Garlic (minced) – 3 cloves
• Tomatoes (diced) – 2 large
• Ground Cumin – 1 teaspoon (5 ml)
• Ground Turmeric – ½ teaspoon (2.5 ml)
• Ground Ginger – ½ teaspoon (2.5 ml)
• Ground Cinnamon – ¼ teaspoon (1.25 ml)
• Vegetable Broth – 4 cups (960 ml)
• Salt – to taste
• Black Pepper – to taste
• Fresh Cilantro (chopped) – for garnish

Preparation & Cooking Time: 50 minutes

Serves: 4

Nutritional Facts Per Serving:

• Calories: 230
• Proteins: 13g
• Fats: 4g
• Carbohydrates: 38g
• Dietary Fiber: 7g
• Sodium: 480mg

Cooking Instructions

1. Begin by rinsing the lentils in cold water. Drain and set them aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add in the chopped onions and diced carrots. Sauté them for about 5 minutes until they soften.
4. Stir in the minced garlic, sautéing for an additional 2 minutes.
5. Sprinkle the ground cumin, turmeric, ginger, and cinnamon. Stir well, allowing the spices to coat the vegetables.
6. Mix in the diced tomatoes, giving the mixture another good stir.
7. Pour in the vegetable broth followed by the rinsed lentils.
8. Season with salt and black pepper according to your preference.
9. Bring the mixture to a boil. Then, reduce the heat, cover the pot, and let it simmer for about 30-35 minutes. Ensure the lentils are tender and have absorbed the flavors.
10. Once done, turn off the heat. Garnish with fresh cilantro before serving.

Tips

1. Opt for green or brown lentils as they hold their shape well in soups.
2. For an extra layer of flavor, consider roasting the tomatoes before adding them.
3. Using fresh spices enhances the authentic Moroccan flavor of the soup.
4. If you prefer a creamy consistency, you can blend half the soup and then combine it back with the rest.

Serving Suggestions

• Serve the Moroccan lentil soup with a slice of crusty bread or pita on the side.
• A dollop of plain yogurt or a squeeze of fresh lemon juice can add a refreshing tang.
• Accompany the soup with a light salad to balance the meal.

Moroccan lentil soup is more than just a dish; it’s a journey of flavors and aromas. From AH7, we bring you this classic recipe, ensuring you stay on track with your health and fitness goals. Dive into the world of Moroccan cuisine, and let every spoonful motivate you to explore even more. Happy cooking!

MOROCCAN LENTIL SOUP

Craving a comforting bowl that’s both nutritious and delicious? Look no further than the Moroccan lentil soup. A heartwarming mix of flavors, this soup is not only a treat for your taste buds but also packed with health benefits. Whether you’re a seasoned chef or a newbie, you’re about to discover the joy of making this exquisite dish!

5 from 1 vote

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Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

MOROCCAN LENTIL SOUP

Amount per Serving

Calories

230

% Daily Value*

Fat

 

4

g

6

%

Sodium

 

480

mg

21

%

Carbohydrates

 

38

g

13

%

Fiber

 

7

g

29

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Lentils – 1 cup 240 ml
• Olive Oil – 2 tablespoons 30 ml
• Onion chopped – 1 large
• Carrots diced – 2
• Garlic minced – 3 cloves
• Tomatoes diced – 2 large
• Ground Cumin – 1 teaspoon 5 ml
• Ground Turmeric – ½ teaspoon 2.5 ml
• Ground Ginger – ½ teaspoon 2.5 ml
• Ground Cinnamon – ¼ teaspoon 1.25 ml
• Vegetable Broth – 4 cups 960 ml
• Salt – to taste
• Black Pepper – to taste
• Fresh Cilantro chopped – for garnish

Instructions

• Begin by rinsing the lentils in cold water. Drain and set them aside.
• In a large pot, heat the olive oil over medium heat.
• Add in the chopped onions and diced carrots. Sauté them for about 5 minutes until they soften.
• Stir in the minced garlic, sautéing for an additional 2 minutes.
• Sprinkle the ground cumin, turmeric, ginger, and cinnamon. Stir well, allowing the spices to coat the vegetables.
• Mix in the diced tomatoes, giving the mixture another good stir.
• Pour in the vegetable broth followed by the rinsed lentils.
• Season with salt and black pepper according to your preference.
• Bring the mixture to a boil. Then, reduce the heat, cover the pot, and let it simmer for about 30-35 minutes. Ensure the lentils are tender and have absorbed the flavors.
• Once done, turn off the heat. Garnish with fresh cilantro before serving.

Notes

TIPS

1. Opt for green or brown lentils as they hold their shape well in soups.
2. For an extra layer of flavor, consider roasting the tomatoes before adding them.
3. Using fresh spices enhances the authentic Moroccan flavor of the soup.
4. If you prefer a creamy consistency, you can blend half the soup and then combine it back with the rest.

SERVING SUGGESTIONS

• Serve the Moroccan lentil soup with a slice of crusty bread or pita on the side.
• A dollop of plain yogurt or a squeeze of fresh lemon juice can add a refreshing tang.
• Accompany the soup with a light salad to balance the meal.