How To Make Moroccan Sweet Potato and Lentil Soup
This Morrocan sweet potato and lentil soup is a healthy and hearty, vegetarian soup that’s so delicious, even meat-lovers will come back for seconds!
Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes
Serves:
Ingredients
Instructions
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- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add onion and carrot and saute for 4 minutes.
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- Add garlic and ginger and saute for 1 minute longer. Add remaining 1 tablespoon of olive oil, cumin, coriander, turmeric, paprika and cinnamon.
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- Saute for 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes, and lentils. Season with salt to taste.
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- Bring to a light boil then reduce heat to medium-low, cover pot, and allow to simmer, stirring occasionally for about 25 to 30 minutes, until sweet potatoes are soft and lentils are tender
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- Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro. Enjoy!
Nutrition
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- Calories: 464.60kcal
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- Fat: 11.68g
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- Saturated Fat: 1.67g
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- Trans Fat: 0.00g
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- Monounsaturated Fat: 7.85g
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- Polyunsaturated Fat: 1.59g
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- Carbohydrates: 77.45g
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- Fiber: 14.28g
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- Sugar: 16.41g
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- Protein: 17.16g
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- Sodium: 1863.91mg
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- Calcium: 145.88mg
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- Potassium: 1338.62mg
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- Iron: 6.07mg
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- Vitamin A: 1031.91µg
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- Vitamin C: 34.31mg
Share your thoughts on this delightful Moroccan Sweet Potato and Lentil Soup recipe in the World Cuisines forum section. Join the conversation and let us know if you have any tips or variations to enhance this flavorful dish!
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