Golden Moroccan Lentil Soup

A vibrant and aromatic soup featuring red lentils simmered with warm Moroccan spices, tender carrots, and spinach, served with whole wheat pita for a hearty, comforting meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Moroccan
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• one-pot
• boil
• quick
• healthy
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 1 carrot (peeled and diced)
• 1 tablespoon ginger (freshly grated)
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground coriander
• 0.25 teaspoon black pepper (freshly ground)
• 1.5 cup red lentils (rinsed)
• 6 cup vegetable broth
• 1 can diced tomatoes (undrained)
• 4 cup fresh spinach
• 0.5 teaspoon salt
• 0.5 lemon (juiced, for serving)
• 5 whole wheat pita breads (warmed)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion, minced garlic, and diced carrot. Sauté for 5-7 minutes until vegetables soften.
2. Stir in grated ginger, ground cumin, ground turmeric, ground coriander, and black pepper. Cook for 1 minute until fragrant.
3. Add rinsed red lentils, vegetable broth, and undrained diced tomatoes to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
4. Stir in fresh spinach and 1/2 teaspoon of salt. Cook for another 2-3 minutes, or until spinach is wilted.
5. Ladle the Golden Moroccan Lentil Soup into bowls and serve immediately with warmed whole wheat pita breads. Squeeze fresh lemon juice over each serving before eating.

Nutrition (per serving)

• Calories: 513
• Protein: 23.5 g
• Carbohydrates: 89.1 g
• Fat: 5.9 g
• Fiber: 14.7 g
• Sodium: 1738 mg
• Saturated Fat: 0.4 g
• Sugar: 13 g