Moroccan Lentil Vegetable Soup
Warm up with a nourishing bowl of Moroccan Lentil Vegetable Soup, a vibrant and hearty dish that’s brimming with bold spices and wholesome ingredients. This vegan and gluten-free soup combines protein-packed red and green lentils with an array of colorful vegetables like sweet potatoes, zucchini, and carrots, all simmered in a spiced broth infused with cumin, coriander, turmeric, and a hint of cinnamon. A touch of lemon juice and fresh cilantro adds a bright finish to this comforting meal, making it perfect for weeknight dinners or meal prepping. Ready in under an hour, this Mediterranean-inspired soup is rich in flavor, high in nutrients, and a delicious way to incorporate plant-based goodness into your routine.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground cinnamon
- 1 cup Red lentils, rinsed and drained
- 1 cup Green or brown lentils, rinsed and drained
- 1 15-ounce can Diced tomatoes (canned)
- 6 cups Vegetable broth
- 1 medium Sweet potato, peeled and cubed
- 1 medium Zucchini, diced
- 1 15-ounce can Chickpeas (cooked or canned, drained and rinsed)
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic, cumin, paprika, coriander, turmeric, and cinnamon. Cook for 1-2 minutes until fragrant.
Add the red lentils, green or brown lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Add the cubed sweet potato, zucchini, and chickpeas to the pot. Continue simmering for another 20 minutes, or until the lentils and vegetables are tender.
Stir in the chopped cilantro, lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
Serve warm, garnished with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6700 mg | 291% | |
| Total Carbohydrate | 369.1 g | 134% | |
| Dietary Fiber | 101.7 g | 363% | |
| Total Sugars | 76.2 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 7662 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
