Moroccan Red Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 - tbsp Extra Virgin Olive Oil2 Medium Onions, diced4 cloves garlic, minced2 stalks celery chopped1 tsp salt or to taste or completely remove1 tsp pepper1 tsp ground cumin1 tsp ground turmeric1 tsp cinnamonΌ tsp fresh ginger root (grated)1 cup Red Lentils4 cups Water2 cups Chicken Stock (replace with water for less sodium)2 medium potatoes, peeled and cubed1 can (28 oz) diced tomatoes
In a dutch oven or stock pot heat oil over medium heat and add onions, garlic and celery stiring occasional until softened, about 5 minutes.
Add salt, pepper, tumeric, cumin, cinnamon and ginger. Cook, stiring often, for 2 minutes
Add water, lentils, tomato paste, potatoes and tomatoes. Bring to a boil then reduce heat and simmer for 35 minutes.
The soup serves well as is but for a great smooth texture you can puree part or all of the soup. Serve with a a dollop of sour cream or yogurt sprinkled with some chopped parsley.
Serving Size: Maes 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user WEBTUTOR.
Add salt, pepper, tumeric, cumin, cinnamon and ginger. Cook, stiring often, for 2 minutes
Add water, lentils, tomato paste, potatoes and tomatoes. Bring to a boil then reduce heat and simmer for 35 minutes.
The soup serves well as is but for a great smooth texture you can puree part or all of the soup. Serve with a a dollop of sour cream or yogurt sprinkled with some chopped parsley.
Serving Size: Maes 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user WEBTUTOR.
Nutritional Info Amount Per Serving
- Calories: 89.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 155.6 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.7 g
- Protein: 3.1 g
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