Moroccan Lentil Vegetable Soup

Warm up with a nourishing bowl of Moroccan Lentil Vegetable Soup, a vibrant and hearty dish that’s brimming with bold spices and wholesome ingredients. This vegan and gluten-free soup combines protein-packed red and green lentils with an array of colorful vegetables like sweet potatoes, zucchini, and carrots, all simmered in a spiced broth infused with cumin, coriander, turmeric, and a hint of cinnamon. A touch of lemon juice and fresh cilantro adds a bright finish to this comforting meal, making it perfect for weeknight dinners or meal prepping. Ready in under an hour, this Mediterranean-inspired soup is rich in flavor, high in nutrients, and a delicious way to incorporate plant-based goodness into your routine.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 4 cloves Garlic cloves, minced
• 2 teaspoons Ground cumin
• 1 teaspoon Ground paprika
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 0.5 teaspoons Ground cinnamon
• 1 cup Red lentils, rinsed and drained
• 1 cup Green or brown lentils, rinsed and drained
• 1 15-ounce can Diced tomatoes (canned)
• 6 cups Vegetable broth
• 1 medium Sweet potato, peeled and cubed
• 1 medium Zucchini, diced
• 1 15-ounce can Chickpeas (cooked or canned, drained and rinsed)
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic, cumin, paprika, coriander, turmeric, and cinnamon. Cook for 1-2 minutes until fragrant.

Step 4

Add the red lentils, green or brown lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Step 6

Add the cubed sweet potato, zucchini, and chickpeas to the pot. Continue simmering for another 20 minutes, or until the lentils and vegetables are tender.

Step 7

Stir in the chopped cilantro, lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.

Step 8

Serve warm, garnished with additional cilantro if desired. Enjoy!

Nutrition Facts

Serving size	3136 grams (3136.0g)

Amount per serving	% Daily Value*
Calories	2330

Total Fat 56.70g	73%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 6700mg	291%
Total Carbohydrate 369.10g	134%
Dietary Fiber 101.70g	363%
Total Sugars 76.20g
Protein 111.10g	222%

Vitamin D 0IU	0%
Calcium 809mg	62%
Iron 42mg	236%
Potassium 7662mg	163%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 18.3%

Carbs: 60.7%