Moroccan Lentil Soup

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Onions

  Raw

  2 cup, chopped or 320g

• Carrots

  Raw

  2 medium or 122g

• Garlic

  Raw

  2 cloves, minced or 6g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 ¾ tsp, ground or 5g

• Turmeric

  Spices, ground

  ¾ tsp or 2g

• Paprika

  Spices

  ¾ tsp or 2g

• Cinnamon

  Spices, ground

  ¾ tsp or 2g

• Ginger

  Spices, ground

  ¾ tsp or 1g

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Lentils

  Raw

  1 ½ cup or 288g

• Parsley

  Raw

  ⅓ cup or 20g

• Cilantro

  Latin - Melissa's

  ⅓ cup or 5g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ⅓ tsp or 0.7g

Directions

1. Heat 1/4 cup of the vegetable broth in a large soup pot over medium-high heat. Add the onion, carrot, and garlic and saute, adding additional broth as necessary to keep the vegetables from burning. Saute until the onions are softened and translucent, about 5 minutes. Add the coriander, cumin, turmeric, smoked paprika, cinnamon, and ground ginger. Saute the vegetables and seasonings for 1 to 2 minutes to allow the flavors to bloom. Add the remaining vegetable broth, crushed tomatoes, and lentils and bring to a boil.
2. Cover the pot and reduce the heat to a simmer. Cook for 30 minutes or until the lentils are fully cooked. Add the parsley, cilantro, and lemon juice and stir to combine. Season with the salt and pepper. For texture variation you can pulse the soup a few times with an immersion blender. For extra brightness, squeeze an additional slice of lemon over each bowl.

Similar Foods

• Slow Cooker Moroccan Chicken and Lentils
• Moroccan Harira Soup
• Lentil Soup
• Curried Lentil Soup
• Tomato & Lentil Soup
• Crushed Lentil Soup