Lentil Soup

This Moroccan Lentil Soup is a fragrant and hearty dish, perfect for a wholesome vegetarian lunch. Infused with the warm spices of cumin and coriander, it offers a comforting taste of North Africa in every spoonful.

Ingredients

• Green or brown lentils - 100 grams
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat and add the chopped onion, cooking until translucent (about 5 minutes).
3. Add the minced garlic, diced carrot, and celery to the pot, and sauté for another 5 minutes until softened.
4. Stir in the diced tomato, ground cumin, ground coriander, paprika, salt, and black pepper, cooking for 2-3 minutes until fragrant.
5. Add the rinsed lentils and vegetable broth to the pot, bringing the mixture to a boil.
6. Reduce the heat to low and cover, letting the soup simmer for 25-30 minutes until the lentils are tender.
7. Adjust seasoning with more salt and pepper as necessary.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 40 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, promoting satiety and digestive health.
• Packed with vitamins and minerals, including iron and folate, supporting overall health.

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