Moroccan Sweet Potato and Lentil Soup Recipe

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Sheila
Sheila December 14, 2020
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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

  • 3tbspolive oil
  • 1 ½cupsyellow onion,chopped
  • 1largecarrot,diced
  • 3clovesgarlic,minced
  • 2tspfresh ginger,peeled and minced
  • 2tspground cumin
  • 1tspground coriander
  • 1tspturmeric
  • 1tsppaprika
  • 1tspground cinnamon
  • 6cupsvegetable broth,low-sodium, then more if desired
  • 14.5oztomatoes,petite, diced
  • 16ozsweet potato,peeled and diced into ½-inch cubes
  • 1cupbrown lentils,picked over and rinsed
  • salt,to taste
  • ½cupfresh cilantro,chopped

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add onion and carrot and saute for 4 minutes.

  2. Add garlic and ginger and saute for 1 minute longer. Add remaining 1 tablespoon of olive oil, cumin, coriander, turmeric, paprika and cinnamon.

  3. Saute for 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes, and lentils. Season with salt to taste.

  4. 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

  5. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro. Enjoy!

Nutrition

  • Calories: 464.60kcal
  • Fat: 11.68g
  • Saturated Fat: 1.67g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 7.85g
  • Polyunsaturated Fat: 1.59g
  • Carbohydrates: 77.45g
  • Fiber: 14.28g
  • Sugar: 16.41g
  • Protein: 17.16g
  • Sodium: 1863.91mg
  • Calcium: 145.88mg
  • Potassium: 1338.62mg
  • Iron: 6.07mg
  • Vitamin A: 1031.91µg
  • Vitamin C: 34.31mg
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