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. Source: EatingWell Magazine, January/February 2013

Joyce Hendley



  • 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.

  • 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.

  • Just before serving, stir in cilantro and lemon juice.


To make ahead: Prepare through Step 2 and refrigerate for up to 3 days or freeze for up to 6 months; stir in cilantro and lemon juice just before serving.

Nutrition Facts

151 calories; 1.5 g total fat; 0.2 g saturated fat; 599 mg sodium. 684 mg potassium; 27.5 g carbohydrates; 9.4 g fiber; 7 g sugar; 9.3 g protein; 4985 IU vitamin a iu; 27 mg vitamin c; 187 mcg folate; 74 mg calcium; 4 mg iron; 54 mg magnesium; 1 mg thiamin;

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