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