Moroccan Red Lentil Quinoa Soup
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Feasting at Home · by Sylvia Fountaine★ 4.9

Moroccan Red Lentil Quinoa Soup

NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 13%
CARBS 25G62% OF CAL
5G FIBER1G ADDED6G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 5G26% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A thick, fragrant soup with red lentils, quinoa, and vegetables spiced with cumin, cinnamon, and turmeric. A filling, flavorful Moroccan-inspired main made easily in an Instant Pot.

mainmoroccansoupbeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons olive oil
  • one onion, diced
  • 5-6 garlic cloves, rough chopped
  • 3 carrots, diced (2 cups) ( or sub other root veggies- yam or sweet potato, parsnips, celery root, sunchokes)
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional, for a subtle heat)
  • one 14-ounce can diced tomatoes (or sub 1 1/2 cups diced tomatoes with juices)
  • 4 cups veggie broth (or chicken broth)
  • 1 1/2 teaspoon salt
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon dried thyme (or add a few bay leaves)
  • 1/2 teaspoon turmeric
  • 1 teaspoon maple syrup ( or honey)
  • 3/4 cup red lentils (split lentils)
  • 1/4 cup quinoa
  • optional addtions: 1/4 cup raisins
PREP
15M
SODIUM
860MG
ESTIMATE
COMPLETE

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