WebMoroccan Lentil and Vegetable Soup. Warm intoxicating spices make this vegetable filled Moroccan Lentil and Vegetable Soup perfect for cold Autumn nights. 4.85 from 111 …
Preview
See Also: Soup RecipesShow details
WebInstructions. Bring lentils and water to boil in a saucepan over medium heat. Reduce heat and simmer for 35 to 40 minutes. Heat a large skillet over medium heat.
WebIt’s easy to prepare and also has many health benefits. This dish is rich in omega-3 fatty acids, plus, it’s low in calories and cholesterol. Cholesterol: 94mg/serving. …
See Also: Healthy RecipesShow details
Full of bold flavor and chockful of veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner. In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.
Ingredients. 1 1 cup Lentils. 2 1 cup Celery. 3 ½ cup Onion, chopped. 4 5 cloves of Garlic, minced. 5 4 cups of Soup Broth*. 6 1 tablespoon Tomato Paste. 7 ½ cup Spinach, chopped or shredded. 8 1 teaspoon Paprika. 9 ½ teaspoon Curry Powder. 10 ¼ teaspoon Cumin.
Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer. Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly.
To keep it vegan, opt for vegetable broth instead of chicken broth. This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice. Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor.