Moroccan Lentil Soup
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Tastes Better From Scratch · by Lauren Allen★ 5.0 (159)

Moroccan Lentil Soup

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 37%
CARBS 50G52% OF CAL
11G FIBER1G ADDED10G INTRINSIC29G OTHER10G TOTAL SUGAR
FAT 14G33% OF CAL
5G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty lentil and chickpea soup packed with vegetables and warm spices like cumin and garam masala. Naturally vegetarian and vegan, it's a flavorful, healthy weeknight meal.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tablespoons olive oil
  • 2 medium yellow onions (, chopped)
  • 4 cloves garlic (, minced)
  • 1 teaspoon freshly grated ginger
  • 2 carrots (, diced, about 1 ¼ cups)
  • 2 ribs celery (, chopped about 1 ¼ cups)
  • 1 cup dry lentils (, brown or red)
  • 1 15 oz can garbanzo beans (, drained)
  • 1 14.5 oz can petite diced tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon sweet paprika ((or regular))
  • 6 cups low-sodium vegetable broth
  • 1 Tablespoon balsamic vinegar
  • salt and freshly ground black pepper (, to taste)
  • 6 oz feta cheese crumbles
  • 1 cup fresh cilantro (, chopped)
  • crushed red pepper flakes
  • pita bread (, optional, for serving with)
PREP
10M
SODIUM
857MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.