Moroccan Soup to Fill the Tummy
Warm your soul and satisfy your hunger with Moroccan Soup to Fill the Tummy, a wholesome and hearty one-pot dish brimming with vibrant flavors and nourishing ingredients. This plant-based soup combines protein-rich red lentils and chickpeas with a medley of aromatic spices like cumin, coriander, turmeric, and cinnamon, creating layers of warm, comforting flavors inspired by traditional Moroccan cuisine. Brightened with a splash of fresh lemon juice and garnished with chopped cilantro and parsley, it's a perfect balance of zesty and savory. Ready in under an hour, this naturally vegan and gluten-free recipe is ideal for meal prep or weeknight dinners. Serve it with crusty bread or over rice for an irresistibly satisfying meal that will leave everyone asking for seconds. SEO keywords: Moroccan soup, hearty soup recipe, plant-based soup, vegan lentil soup, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrot, diced
- 2 stalks celery, diced
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 0.75 cups dry red lentils
- 6 cups vegetable broth
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 0.25 cups fresh cilantro, chopped
- 0.25 cups fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
Add the cumin, coriander, cinnamon, turmeric, paprika, salt, and black pepper to the pot. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth, followed by the canned diced tomatoes, chickpeas, and dry red lentils. Stir everything together.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils and vegetables are tender.
Stir in the lemon juice, chopped cilantro, and chopped parsley. Taste and adjust seasoning if needed.
Serve the soup hot, garnished with additional fresh herbs if desired. Enjoy with crusty bread or over a bed of rice for a more filling meal.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7739 mg | 336% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 64.1 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 7278 mg | 155% | |
*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.
