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Moroccan Lentil Soup
This Moroccan Lentil Soup is packed with vegetables and lentils and is flavored with aromatic spices like cumin and ginger. Vegan and hearty.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
Moroccan
Diet:
Vegan, Vegetarian
Servings:
6
Calories:
138
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$10
Equipment
Soup pot
Ingredients
½
cup
red lentils
(100g) rinsed
1
pound
carrots
(500g)
2
teaspoons
olive oil
1
onion
diced
2
cloves
of garlic
minced
2
tablespoons
Ras El Hanout
spice blend
¼
teaspoon
ground cumin
4
cups
vegetable stock
(1 litre)
1
cup
water
(235g)
2
cups
kale
roughly chopped (75g)
2
teaspoons
lemon juice
Instructions
Peel and slice the carrots into rounds.
Heat the oil in a large pan over a medium heat.
Add the carrots and onion and cook, stirring often, for 7 minutes or until the onion is translucent but not browned.
Stir in the garlic, Ras El Hanout and cumin and cook for a further minute.
Stir in the lentils, stock and water, bring to the boil.
Reduce the heat and simmer for 25 minutes or until the lentils are soft.
Stir in the kale and cook for a further 5 minutes, then stir in the lemon juice.
Serve with a drizzle of lemon juice and sprigs of parsley.
Nutrition
Calories:
138
kcal
|
Carbohydrates:
25
g
|
Protein:
6
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
737
mg
|
Potassium:
590
mg
|
Fiber:
8
g
|
Sugar:
7
g
|
Vitamin A:
16544
IU
|
Vitamin C:
35
mg
|
Calcium:
105
mg
|
Iron:
3
mg