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Moroccan Lentil Soup

http://www.eatingwell.com/recipes/moroccan_lentil_soup.html

From EatingWell:  January/February 2013

Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can—or try our easy slow cooker/crock pot recipe variation.

12 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
  2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
  3. Just before serving, stir in cilantro and lemon juice.

Nutrition

Per serving : 152 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 9 g Protein; 9 g Fiber; 618 mg Sodium; 681 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

Tips & Notes