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
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