Moroccan Lentil Soup Recipe

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Ingredients:

Serving

1 cup dried lentils (green or brown are best)
1 (15 oz) can garbanzo beans, drained and rinsed
1 (15 oz) can pink kidney beans
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1 (28 oz) can diced tomatoes , with juices
4 cups vegetable broth
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tbsp coarsely grated fresh ginger (about a 1-inch piece)

Directions:

Combine everything in a 6-qt slow cooker. Stir well, cover, and cook on low 8-10 hours.
When finished, pulse with an immersion blender to puree about half the soup to thicken it. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	186.14 Kcal (779 kJ)
Calories from fat	26.69 Kcal
		% Daily Value*
Total Fat	2.97g	5%
Cholesterol	1.37mg	0%
Sodium	654.27mg	27%
Potassium	522.44mg	11%
Total Carbs	31.82g	11%
Sugars	4.18g	17%
Dietary Fiber	9.48g	38%
Protein	9.44g	19%
Vitamin C	5.9mg	10%
Vitamin A	0.1mg	3%
Iron	3.4mg	19%
Calcium	45.1mg	5%

Amount Per 100 g
Calories	88.34 Kcal (370 kJ)
Calories from fat	12.67 Kcal
		% Daily Value*
Total Fat	1.41g	5%
Cholesterol	0.65mg	0%
Sodium	310.53mg	27%
Potassium	247.96mg	11%
Total Carbs	15.1g	11%
Sugars	1.98g	17%
Dietary Fiber	4.5g	38%
Protein	4.48g	19%
Vitamin C	2.8mg	10%
Iron	1.6mg	19%
Calcium	21.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.2

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
good source of fiber

Bad Points

High in Sodium

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