Moroccan Carrot Red Lentil Soup
Moroccan Carrot Red Lentil Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan soup. This recipe serves 8 and costs $1.09 per serving. One portion of this dish contains roughly 13g of protein, 4g of fat, and a total of 239 calories. It is brought to you by A Cedar Spoon. This recipe is liked by 46 foodies and cooks. It is perfect for Winter. A mixture of sweet onion, cumin, cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. Moroccan Carrot Red Lentil Soup, Instant Pot Moroccan Carrot Red Lentil Soup, and Moroccan Red Lentil Soup are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1-15 oz can diced tomatoes
7 carrots, peeled, chopped
Fresh cilantro, fresh lemon juice and crushed red pepper to garnish
1/4 teaspoon cinnamon
2 teaspoon coriander
1 teaspoon cumin
3 garlic cloves, minced
2 Tablespoons olive oil
1/2 teaspoon paprika
2 cups red lentils, rinsed until water runs clear
Salt and pepper to taste
1 sweet onion, chopped
1 teaspoon turmeric
6 cups vegetable broth
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
Heat 2 Tablespoons in a large pot over medium heat. Saut the onion and garlic until soft and add the spices {about 5-6 minutes}. Add the carrots and saut until carrots are tender about 10-12 minutes.Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.To create a creamy soup use a blender and blend soup in portions or use an immersion blender.Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice.
Step by step:
1. Heat 2 Tablespoons in a large pot over medium heat. Saut the onion and garlic until soft and add the spices {about 5-6 minutes}.
2. Add the carrots and saut until carrots are tender about 10-12 minutes.
3. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.To create a creamy soup use a blender and blend soup in portions or use an immersion blender.
4. Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice.
Nutrition Information:
covered percent of daily need
