Moroccan Sweet Potato Lentil Soup
Ingredients
The base
-
3
Tbsp
olive oil
-
1 ½
cups
chopped yellow onion
-
1
large
carrot, diced
-
3
cloves
garlic, minced
-
2
tsp
fresh ginger, minced
-
6
cups
low-sodium vegetable broth
-
1
can (14.5 oz)
petite diced tomatoes
-
1
large (16 oz)
sweet potato, peeled and diced
-
1
cup
brown lentils
-
to taste
salt
The spices
-
2
tsp
ground cumin
-
1
tsp
ground coriander
-
1
tsp
turmeric
-
1
tsp
paprika
-
1
tsp
ground cinnamon
The garnish
-
½
cup
chopped fresh cilantro
Instructions
- Heat 2 Tbsp olive oil in a large pot over medium-high heat.
- Sauté onion and carrot for 4 minutes, then add garlic and ginger and sauté for 1 minute.
- Add the remaining 1 Tbsp olive oil and the spices, and sauté for another minute.
- Stir in the vegetable broth, tomatoes, sweet potatoes, and lentils, seasoning with salt to taste.
- Bring to a light boil, then reduce heat to medium-low, cover, and simmer until sweet potatoes are soft and lentils are tender, about 25-30 minutes.
- Thin with up to 1 more cup of broth if desired, then stir in half of the cilantro and serve with the remaining cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
454
Total fat
11g
Total carbohydrates
73g
Total protein
17g
Sodium
421mg
Cholesterol
0mg
You might also like