Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
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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


Credit: Peter Ardito

Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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

about 1 1/4 cups
151 calories; protein 9.3g; carbohydrates 27.5g; dietary fiber 9.4g; sugars 6.8g; fat 1.5g; saturated fat 0.2g; vitamin a iu 4985.1IU; vitamin c 27.4mg; folate 187.4mcg; calcium 73.8mg; iron 3.8mg; magnesium 53.9mg; potassium 683.5mg; sodium 599.3mg; thiamin 0.6mg.

1 starch, 2 vegetable, 1/2 lean meat