Description
This hearty soup combines earthy red lentils and vibrant carrots with warm Moroccan spices for a comforting and nutritious meal.
Ingredients
Scale
- 1 cup red lentils
- 2 cups carrots, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until translucent.
- Stir in the spices (cumin, coriander, cinnamon) and cook for another minute.
- Add the diced carrots and red lentils, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until lentils and carrots are tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Season with salt and pepper.
- Serve hot, garnished with fresh cilantro if desired.
Notes
The soup can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months. Reheat on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg