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Rating: 4.53 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Joyce Hendley
Source: EatingWell Magazine, January/February 2013

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Recipe Summary

total:
1 hr 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; 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.
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Reviews (7)

Read More Reviews
17 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/12/2015
yum! As a variation I tried adding a Harissa spiced lamb sausage instead of the cauliflower to make it a little heartier. Equally yummy.The lemon juice at the end is essential for both recipes. Pros: Great simple Mediterranean recipe. Read More
Rating: 3 stars
01/03/2015
I like my spicy food spicy and thought it fell a little short. I added more curry powder salt and pepper for this first attempt. Other than that it was good as I've made lentil soups before that have tasted awful. Great soup with a little tweaking. Pros: Very hearty soup Cons: A little bland needed more salt and spice. Read More
Rating: 5 stars
11/24/2013
Really good! Read More
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Rating: 4 stars
08/22/2015
Really Tasty I made this without the tomato tomato paste spinich cilantro or lemmon juice (because I didn't have it and I'm not a huge fan of tomato's in my soup anyway) but it didn't matter! This is a really healthy (clean) high protein and good fiber yummy soup! And it's vegitarian I used the No-chicken broth from Imagine. I used up my precut veggies I had leftover. Pros: healthy hearty good fiber high protein Read More
Rating: 4 stars
01/05/2013
Tastey Lovely recipe easy to put together and versatile. Doubled the spices for even more flavor but I did use water instead of chicken broth (thus the need for more spice to compensate). Served with rice which had the same spices as the soup. Added some sweet neem leaves - very good. Pros: Really easy to put together with satisfying results. Cons: Could use more spice. Read More
Rating: 4 stars
01/17/2013
Very good Easy to make tasted great I love soups so this is a keeper. Pros: Very easy Read More
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Rating: 5 stars
06/05/2013
Slow cooker and some substitutions I did this in the slow cooker and substituted some of the spices used kale instead of spinach increased the carrots and onions and omitted the cauliflower (didn't have any) and got a delicious stew. For the spices I used more freshly ground coriander than was advised I increased it to two teaspoons. I used the cinnamon and ground pepper as advised but no turmeric or cumin. Instead I used about a tablespoon of fresh minced ginger and a 1/4 teaspoon allspice and a dash of cayenne pepper. These gave it more of an Ethiopian flavor. I reduced the liquid by two cups and the stew is not very liquid-y. I could have kept those 2 cups but the stew is very very tasty anyway. I only used a 14 oz can of tomatoes. I used tomato paste but accidentally had bought tomato paste with pesto in it (garlic basil oregano). I used it anyway. I used 4 cups chopped fresh kale instead of spinach and no cauliflower. I cooked the onions and carrots and garlic and spices as directed before putting them in the slow cooker pot with everything else including the kale and lemon juice. Then I left it in the fridge overnight then put it in the slowcooker on low for 8 hours. But it probably only needed about 4-5 hours on low. It's delicious. I would make it again maybe trying the actual recipe! Pros: easy healthy spicy filling fragrant vegetarian Cons: none! Read More
Rating: 5 stars
01/22/2013
fantastic-- easy and satisfying Have made this a few times. Am vegetarian and find this to be a hearty filling soup. Non vegetarians love this also. Sometimes add vegan sausage to the soup the second day to give it more a kick. Read More
Rating: 5 stars
07/27/2013
Excellent meal soup I didn't pay attention when I added a 1 lbs bag of lentils to the pan. When I read the label I realized that this was equal to 3.5 cups. It turned out to a great meal soup. I also mixed the zest of the lemon with the cilantro. This is a very nice soup to add to my list of favorites. Pros: Forgiving to modifications of the recipe Read More