Moroccan Lentil and Vegetable Soup

Name: Moroccan Lentil and Vegetable Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8 (1.5 cups each)
Ingredients: 2 Tbsp olive oil; 1 yellow onion; 4 cloves garlic, minced; 4 ribs celery; 1/2 Tbsp ground cumin; 1 tsp Turmeric; 1 tsp cinnamon; 1/4 tsp cayenne pepper; 1 15oz. can chickpeas; 1 28oz. can diced tomatoes; 1/2 lb. frozen cauliflower florets; 6 cups vegetable broth; 1 cup brown lentils, dry; 1 bay leaf

User Reviews

4.9

360 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
8 (1.5 cups each)
Calories
23879 kcal
Course
Main Course, Soup
Cuisine
International, Vegetarian, Vegan, gluten-free

Moroccan Lentil and Vegetable Soup

Trevor Gilmore

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Warm intoxicating spices make this vegetable filled Moroccan Lentil and Vegetable Soup perfect for cold Autumn nights.

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Ingredients

Servings

2 Tbsp olive oil $0.26
1 yellow onion $0.32
4 cloves garlic, minced $0.32
4 ribs celery $0.75
1/2 Tbsp ground cumin $0.15
1 tsp Turmeric $0.10
1 tsp cinnamon $0.10
1/4 tsp cayenne pepper $0.02
1 15oz. can chickpeas $0.69
1 28oz. can diced tomatoes $0.89
1/2 lb. frozen cauliflower florets $0.70
6 cups vegetable broth $0.78*
1 cup brown lentils, dry $0.70
1 bay leaf $0.15

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Instructions

Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup simmer on low, with the lid, for 30 minutes.
After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the soup a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.