Moroccan Lentil and Vegetable Soup
Ingredients
The base
-
2
Tbsp
olive oil
-
1
medium
yellow onion
-
4
cloves
garlic, minced
-
4
ribs
celery
The spices
-
½
Tbsp
ground cumin
-
1
tsp
turmeric
-
1
tsp
cinnamon
-
¼
tsp
cayenne pepper
The main ingredients
-
1
15 oz.
can chickpeas
-
1
28 oz.
can diced tomatoes
-
½
lb.
frozen cauliflower florets
-
6
cups
vegetable broth
-
1
cup
brown lentils, dry
-
1
leaf
bay leaf
Instructions
- Sauté diced onion and minced garlic in olive oil until softened.
- Add diced celery and continue to sauté for a few more minutes.
- Stir in the spices and cook for 1-2 minutes to toast them.
- Add diced tomatoes, rinsed chickpeas, and frozen cauliflower to the pot.
- Pour in vegetable broth and add the bay leaf, then bring to a boil.
- Once boiling, add the lentils, stir, and reduce heat to low.
- Simmer for 30 minutes until lentils are tender, then remove the bay leaf.
- Taste and add salt if needed before serving.
Nutrition Facts (estimated)
Servings
8
Calories
239
Total fat
6g
Total carbohydrates
38g
Total protein
12g
Sodium
914mg
Cholesterol
0mg
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