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moroccan lentil soup

Moroccan Lentil Soup

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Total Time:40 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 135.7kcal
Author: delightedmeals

Ingredients

  • 1 Yellow Onion chopped
  • 2 tbsps Extra Virgin Olive Oil
  • 3 Garlic sliced
  • 2 stalks Celery chopped small
  • 2 Carrot chopped small
  • 1/2 tsp Cinnamon 1/2 tsp Turmeric
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chili Flakes optional
  • 3 1/2 cups Diced Tomatoes approx 5 tomatoes
  • 4 cups Organic Vegetable Broth 1 cup Dry Red Lentils washed
  • 14 fl ozs Chickpeas 1 can, washed
  • 1 1/2 tbsps Harissa
  • 2 cups Cilantro chopped
  • 1 pinch Sea Salt & Black Pepper to taste
  • 1 tsp Cumin Seed

Instructions

  • In a large pan add the olive oil and onions and cook on medium heat for 7-8 minutes until soft and browning.
  • Add in the garlic, celery, carrot & salt. Stir to combine and cook for 2-4 mins. Add the spiced and stir until the veggies are coated.
  • Add the chopped tomatoes and allow them to soften a bit. Add veggie stock, lentils, and harissa. Simmer with lid on for 10 minute then with the lid removed for 10 more minutes.
  • Add chickpeas and stir in. Simmer for 2-3 minutes.
  • Add cilantro and lightly stir. Top with additional cilantro.
  • Divide into bowls and enjoy.

Nutrition

Serving: 1g | Calories: 135.7kcal | Carbohydrates: 16.7g | Protein: 2.9g | Fat: 7.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.3g | Sodium: 129.6mg | Potassium: 634.6mg | Fiber: 4.2g | Sugar: 8.6g | Vitamin A: 6255.6IU | Vitamin C: 27.2mg | Calcium: 99.5mg | Iron: 2.9mg