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Nutrition Facts
Serving Size 1 (402g) Recipe makes 6 servings
Calories 180
Calories from Fat 26		(14%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 117mg		4%
Potassium 592mg		16%
Total Carbohydrate 30.4g		10%
	Dietary Fiber 11.9g	47%
	Sugars 5.7g
Protein 9.6g		19%
detailed view... how is this calculated?

Moroccan Lentil Soup

Recipe #143198 | 1¼ hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Saguaro
Oct 30, 2005

This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.

SERVES 6 -8 (change servings and units)

Ingredients

1 cup lentils (about 6 oz)
6 cups cold water
1 tablespoon extra virgin olive oil
2 cups diced yellow onions
salt
cayenne pepper
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced red bell pepper or yellow bell pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, minced
1 cup diced tomatoes with juice
2 tablespoons chopped cilantro

Directions

1
Pick over and rinse the lentils and place them in a soup pot with the cold water.
2
Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes.
3
While the lentils are cooking, heat the olive oil in a medium sized sauté pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne.
4
Cook over medium heat until the onions are soft, 7 - 8 minutes; then add the diced vegetables, another 1/2 tsp of salt, and the spices.
5
Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute.
6
Add the vegetables and the tomatoes to the lentils and their broth. Cover and cook for 30 minutes.
7
Season to taste with salt and cayenne.
8
Garnish with the cilantro.

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Featured Reviews for This Recipe

From: Chef #358820

On Jan 3, 2009

Best Lentil Soup I've ever had! Make it all the time and everyone raves over it! Don't forget to add plenty of Cilantro for garnish!

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From: Chef #1007084

On Oct 30, 2008

excellent soup will warm you up on a cold winters day and handy to freeze for later.

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From: Bergy

On Dec 22, 2005

True comfort food. I served it to a friend that is just getting over major surgery and a whole large bowlful disappeared! The cilantro gives it the final flavor boost, don't over do it, follow the recipe and it is just right. Very healthy soup loaded with natural flavors. I used have chicken stock & half water to give it even more nourishment. Thanks Saguaro for this tasty recipe

2 people found this review helpful

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From: Harry's Girl

On May 19, 2006

Wonderful soup! I made this for dinner and even my sister who doesn't like soup at all thought it was absolutely amazing. I recommend blending half the soup to make it a bit thicker if you like it that way. I also added some sweet paprika (gave it a nice color and taste) and we drizzled the soup in our bowls with some good extra virgin olive oil. Yum!!!

1 person found this review helpful

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