Description
A comforting and nourishing lentil soup loaded with protein and vibrant veggies.
Ingredients
Scale
- 1 cup lentils (brown or green, soaked)
- 2 tablespoons olive oil
- 1 yellow onion (finely chopped)
- 1 fennel bulb (finely chopped)
- 2 large carrots (finely chopped)
- 3 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne (optional)
- 1/8 teaspoon ground cinnamon
- 6 cups vegetable broth
- 1 medium-sized sweet potato (peeled and diced into 1-inch cubes)
- Juice of 1 lemon
- Fresh cilantro (chopped, for garnish)
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onion, fennel, carrot, and garlic. Cook for about 3 minutes, until the onion is translucent and the garlic is fragrant.
- Add 1 cup of vegetable broth along with the spices (cumin to cinnamon). Bring to a low boil and cook for 10 minutes.
- Pour in the remaining broth along with the sweet potato and rinsed lentils, then bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the lentils and sweet potatoes are tender.
- Remove the pot from the heat, squeeze in the lemon juice, and stir together. Serve warm garnished with chopped cilantro.
Notes
For extra flavor, roast the sweet potatoes before adding them to the soup. Adjust spices to taste, and don’t forget the cilantro for garnish!
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg