This amazing Moroccan lentil and vegetable soup has almost the same blend of warm and intoxicating spices that makes the yellow jasmine rice so irresistible.
This soup has so much flavor and texture, plus it’s filled with fiber and anti-inflammatory spices.
See this lentil and vegetable soup recipe in the following post of Apronese!
Moroccan Lentil and Vegetable Soup Recipe
Warm intoxicating spices make this lentil and vegetable soup perfect for cold nights.
Author: Adapted from Wegmans.com
Prep Time: 5 mins / Cook Time: 45 mins / Total Time: 50 mins
Servings: 8 (1.5 cups each)
- 2 tbsp olive oil ($0.26)
- 1 yellow onion ($0.32)
- 4 cloves garlic, minced ($0.32)
- 4 ribs celery ($0.75)
- 1/2 tbsp ground cumin ($0.15)
- 1 tsp turmeric ($0.10)
- 1 tsp cinnamon ($0.10)
- 1/4 tsp cayenne pepper ($0.02)
- 1 15oz. can chickpeas ($0.69)
- 1 28oz. can diced tomatoes ($0.89)
- 1/2 lb. frozen cauliflower florets ($0.70)
- 6 cups vegetable broth ($0.78*)
- 1 cup brown lentils ($0.70)
- 1 bay leaf ($0.15)
- Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
- Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
- Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
- Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup simmer on low, with the lid, for 30 minutes.
- After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the soup a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
Serving: 1.5 cups ・ Calories: 238.79 kcal ・ Carbohydrates: 37.84 g ・ Protein: 12.2 g ・ Fat: 5.86 g ・ Sodium: 914.26 mg ・ Fiber: 9.98 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Lentil and Vegetable Soup – Step-by-step Photos
Step 1: Begin by dicing one onion, mincing four cloves of garlic, and slicing four stalks of celery (about a half bunch).
Add them all to a large pot with 2 tbsp olive oil and sauté over medium heat for about five minutes, or until the onions are soft and translucent.
Step 2: Add 1/2 tbsp cumin, 1 tsp turmeric, 1 tsp cinnamon, and 1/4 tsp cayenne to the pot.
Step 3: Sauté the spices with the vegetables for one to two minutes. Be careful not to let them burn. Turn the heat down slightly, if needed.
Step 4: Add one 28oz. can of diced tomatoes (with the juices), one 15oz. can of chickpeas (rinsed and drained), and about a 1/2 lb. of frozen cauliflower florets (no need to let them thaw).
Step 5: Add 6 cups of vegetable broth and one bay leaf. Stir everything to combine and dissolve anything that may be stuck to the bottom of the pot.
Turn the heat up to high, place a lid on the pot, and let it come to a boil.
Once it reaches a full boil, add one cup of brown lentils. Stir the pot, let it come back up to a boil, then turn the heat down to low.
Let it simmer on low heat (with lid) for 30 minutes.
Step 6: After 30 minutes, the lentils should be tender. Give the soup a taste and add salt if needed.
Then remove the bay leaf and serve!
This lentil and vegetable soup is vegan, and that’s one of the best types of vegan food. I highly suggest making some homemade naan to dip in this amazing broth. Trust me! You’ll love it!
Come back to Apronese for more amazing vegan recipes!
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