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
- 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
- ¼ cup vegan plain yogurt
- Additional cinnamon
- 10 mint leaves
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.
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.
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