Packed with colorful vegetables and aromatic spices, this Moroccan lentil and vegetable soup not only warms your body but also delights your taste buds. And the best part is that it only costs $9.64 to create this recipe!
The combination of lentils, celery, onion, and tomatoes creates a rich and satisfying base, while cumin, turmeric, and cinnamon give the soup flavor that is both comforting and exotic. Enjoy it with a side of bread or a dollop of yogurt for a complete, nourishing meal that will leave you feeling satisfied.
Moroccan Lentil and Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 celery stalks diced
- 4 garlic cloves minded
- ½ tbsp cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- ¼ tsp cayenne pepper
- 1 15 oz can chickpeas rinsed and drained
- 1 28 oz can diced tomatoes
- ½ lb cauliflower florets
- 6 cups vegetabel broth
- 1 cup brown lentils dry
- 1 bay leaf
Instructions
- Sauté garlic and onion in a large pot with olive oil over medium heat until soft. Once soft, add celery and cook for 2-3 minutes.
- Add cumin, turmeric, cinnamon, and cayenne pepper. Stir and cook for 1-2 minutes.
- Add tomatoes, chickpeas, and cauliflower. Stir until mixed.
- Add vegetable broth and bay leaf, turn to high heat and bring to a boil, covered. Once boiling, add the lentils and bring back to a boil. Reduce heat and simmer covered for 30 minutes.
- Remove bay leaf and add salt to taste if needed.
