Moroccan Red Lentil Soup
A fragrant a flavourful vegan soup of red lentils and warm Moroccan spices
Servings: 6
Calories: 265kcal
Ingredients
- 2 cups red lentils
- 6 cups vegetable stock or water
- 1 Tablespoon cooking oil
- 2 celery ribs diced
- 1 large onion diced
- 2 cloves garlic crushed
- 1 teaspoon ground coriander
- 2 teaspoons turmeric powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 1⁄3 cup chopped fresh cilantro
- 3 Tablespoon lemon juice
- salt & pepper to taste
Instructions
- Heat a large pot over medium heat and add the cooking oil.
- When the oil is hot, add the onion, celery and garlic and cook for 2-3 minutes.
- Add the spices to the pot and stir.
- Add the stock and red lentils to the pot and cook for 15-20 minutes until the lentils are soft.
- Using an immersion blender, blend the soup until it has an even consistency.
- Stir in the lemon juice and chopped cilantro.
- Serve.
Notes
The lemon juice adds a nice brightness to the soup, but it is completely optional and the soup also tastes great without it.
Nutrition
Calories: 265kcal | Carbohydrates: 43g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 948mg | Potassium: 667mg | Fiber: 19g | Sugar: 5g | Vitamin A: 627IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 6mg