Moroccan Lentil Soup
Slightly spicy, Moroccan Lentil Soup is a deeply flavored soup full of chickpeas, vegetables, and lentils in a tomato-based broth. Top with vegan sour cream a sprinkle of cinnamon and mint leaves.
Servings: 6 servings
Calories: 220kcal
Ingredients
Moroccan Soup
- 3 cloves garlic minced
- 1 cup white onion diced
- 2 Carrots sliced
- 2 baking potatoes peeled and chopped into bite-sized pieces
- 18.2 ounces Dr. McDougall Lentil Soup 1 carton
- 15 ounces crushed tomatoes
- 15 ounces chickpeas. rinsed and drained
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoons fresh ginger minced
- ⅛ teaspoon curry powder
- 4 cups vegetable broth
- 1 teaspoon turmeric
Garnish (optional)
- ¼ cup vegan plain yogurt
- Additional cinnamon
- 10 mint leaves
Instructions
- In a soup pot, saute garlic, onions, and spices until onions are translucent.
- If the onions and garlic begin to stick, add a small amount of water to the vegetable broth.
- Cook until the spices are combined and absorbed into the onions.
- Now, add the crushed tomatoes, chickpeas, carrots, and potatoes.
- Stir to combine.
- Add the vegetable, stir, and bring the mixture to a boil.
- Next, reduce to simmer and cook uncovered for 30 minutes or until the potatoes and carrots soften.
- Check to make sure the soup is done by tasting a piece of carrot and potato.
- Ladle into bowls
- Top with a dollop of vegan sour cream, a sprinkle of cinnamon, and a couple of mint leaves.
Notes
Not only is this soup easy to make, but it also freezes well, if indeed it lasts that long.
For those who like it a little spicy, serve with red pepper flakes on the side.
Nutrition
Calories: 220kcal | Carbohydrates: 43g | Protein: 10g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1330mg | Potassium: 868mg | Fiber: 10g | Sugar: 8g | Vitamin A: 4023IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 4mg