Moroccan Lentil and Vegetable Soup
Warm intoxicating spices make this vegetable filled Moroccan Lentil and Vegetable Soup perfect for cold Autumn nights.
Servings: 8 (1.5 cups each)
Calories: 238.79kcal
Ingredients
- 2 Tbsp olive oil $0.26
- 1 yellow onion $0.32
- 4 cloves garlic, minced $0.32
- 4 ribs celery $0.75
- 1/2 Tbsp ground cumin $0.15
- 1 tsp turmeric $0.10
- 1 tsp cinnamon $0.10
- 1/4 tsp cayenne pepper $0.02
- 1 15oz. can chickpeas $0.69
- 1 28oz. can diced tomatoes $0.89
- 1/2 lb. frozen cauliflower florets $0.70
- 6 cups vegetable broth $0.78*
- 1 cup brown lentils, dry $0.70
- 1 bay leaf $0.15
Instructions
- Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
- Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
- Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
- Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup simmer on low, with the lid, for 30 minutes.
- After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the soup a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
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Notes
*I use Better Than Bouillon soup base to make my broth.
Nutrition
Serving: 1.5Cups | Calories: 238.79kcal | Carbohydrates: 37.84g | Protein: 12.2g | Fat: 5.86g | Sodium: 914.26mg | Fiber: 9.98g