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Moroccan Lentil & Vegetable Soup

  • 55minutes
  • 146calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup chopped onion

  3. 4 garlic cloves , minced

  4. 1/2 cup dry lentils , sorted, rinsed and drained

  5. 1 1/2 teaspoons ground coriander

  6. 1 1/2 teaspoons ground cumin

  7. 1/2 teaspoon black pepper

  8. 1/2 teaspoon ground cinnamon

  9. 3 3/4 cups reduced-sodium chicken broth

  10. 1/2 cup celery , chopped

  11. 1/2 cup sun-dried tomato , chopped

  12. 1 medium summer squash, chopped

  13. 1/2 cup green bell pepper , chopped

  14. 1/2 cup parsley , chopped

  15. 1 cup plum tomato , chopped

  16. 1/4 cup cilantro or 1/4 cup basil , chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in medium saucepan over medium heat.

  2. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.

  3. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.

  4. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.

  5. Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.

  6. Top with plum tomatoes and cilantro just before serving.

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