Description
A hearty and healthy soup combining lentils with fragrant Moroccan spices and vibrant vegetables.
Ingredients
Scale
- 1 cup lentils (brown or green, soaked)
- 2 tablespoons olive oil
- 1 yellow onion (finely chopped)
- 1 fennel bulb (finely chopped)
- 2 large carrots (finely chopped)
- 3 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne (optional)
- 1/8 teaspoon ground cinnamon
- 6 cups vegetable broth
- 1 medium-size sweet potato (peeled and diced into 1-inch cubes)
- Juice of 1 lemon
- Fresh cilantro (chopped, for garnish)
Instructions
- Warm the olive oil in a large pot over medium heat.
- Add the chopped onion, fennel, carrot, and minced garlic and cook for about 3 minutes, until the onion is translucent and garlic is fragrant.
- Add 1 cup of the vegetable broth and all the spices (cumin, turmeric, coriander, cayenne, and cinnamon). Bring to a low boil and cook for 10 minutes, letting the liquid reduce by about 1/3.
- Pour in the remaining broth, sweet potato, and rinsed lentils, then bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the lentils and potato are tender.
- Remove from heat, squeeze in lemon juice, and stir. Ladle into bowls and garnish with cilantro. Serve warm.
Notes
For deeper flavor, sauté spices with vegetables before adding liquid. Leftover soup can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg