Moroccan Lentil Soup

Moroccan Lentil Soup

360

"Thick, delicious and nutritious, especially in the winter!"

Ingredients

2 h 5 m {{adjustedServings}} servings 329 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
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Reviews

360
  1. 497 Ratings

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I'm quite surprised this recipe is called "Moroccan" as the significant ingredients aren't used in Moroccan cooking (my hubster is Moroccan so I know Moroccan cooking). With that said - I alter...

Upon sampling this soup, my morrocan husband stated, "something is in there that doesn't belong in there." When i rattled off the list of spices he said the Garam Marsala didn't belong, althoug...

This soup has an excellent Indian flavor. Some friends walked into the house just after I started to boil the soup and they commented on the wonderful aroma that filled the house! I used brown l...