This oriental Moroccan lentil soup is a warming and nutritious main course that is perfect for cold days. The recipe is simple and ready in just 25 minutes. It contains chickpeas, lentils, tomatoes, onions, garlic, carrots and celery, which are refined with olive oil and spices such as coriander, cumin, turmeric and paprika. The soup is served with fresh parsley, coriander and a squeeze of lemon juice. This delicious and healthy soup is sure to delight all lentil lovers.
Crush the garlic and add to the onions. Fry briefly until fragrant.
Prepare vegetables
Chop the sweet potatoes, carrots and celery and stir into the pot.
Cooking lentils
Add the washed lentils with the vegetable stock and cook for 15 minutes, stirring occasionally, until the lentils are soft and have absorbed the liquid.
Stir in the chickpeas and tomatoes
Mix the chickpeas and chopped tomatoes into the lentils.
Seasoning
Add the coriander, cumin, turmeric and paprika. Season to taste.
Serve
Finish with fresh parsley, coriander and a squeeze of lemon juice.
Pour the Moroccan lentil soup into bowls and serve with rice or flatbread as desired.
Nutrition
Nutrition Facts
Vegan Moroccan lentil soup
Amount per Serving
Calories
450
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Sodium
655
mg
28
%
Potassium
1438
mg
41
%
Carbohydrates
80
g
27
%
Fiber
32
g
133
%
Sugar
14
g
16
%
Protein
27
g
54
%
Vitamin A
11513
IU
230
%
Vitamin C
26
mg
32
%
Calcium
124
mg
12
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
