Soups & Stewsbudgetbytes4.7
Moroccan Lentil and Vegetable Soup
Warm intoxicating spices make this vegetable filled Moroccan Lentil and Vegetable Soup perfect for cold Autumn nights.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 5 min🔥 Cook: 45 min👤 Adapted from Wegmans.com📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for ⏱️ 2-3 minutes more.
garlic, minced ($0.32)4 clovesolive oil ($0.26)2 Tbsp
2
Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for ⏱️ 1-2 minutes.
turmeric ($0.10)1 tspcinnamon ($0.10)1 tsp
3
Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
4
Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup simmer on low, with the lid, for ⏱️ 30 minutes.
vegetable broth ($0.78*)6 cupsbay leaf ($0.15)1
5
After simmering for ⏱️ 30 minutes, the lentils should be tender. Remove the bay leaf and give the soup a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
bay leaf ($0.15)1vegetable broth ($0.78*)6 cups
Nutrition Facts
calories
238.79 kcal
fat Content
5.86 g
serving Size
1.5 Cups
fiber Content
9.98 g
sodium Content
914.26 mg
protein Content
12.2 g
carbohydrate Content
37.84 g
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