Moroccan Lentil & Vegetable Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry lentils , sorted, rinsed and drained
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp ground cinnamon
3 3/4 cups reduced-sodium chicken broth
1/2 cup celery, chopped
1/2 cup sun-dried tomato, chopped
1 medium summer squash, chopped
1/2 cup green bell pepper, chopped
1/2 cup parsley, chopped
1 cup plum tomato, chopped
1/4 cup cilantro or 1/4 cup basil, chopped

Directions:

Heat oil in medium saucepan over medium heat.
Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
Top with plum tomatoes and cilantro just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.2 Kcal (549 kJ)
Calories from fat	25.52 Kcal
		% Daily Value*
Total Fat	2.84g	4%
Sodium	371.67mg	15%
Potassium	643.21mg	14%
Total Carbs	18.73g	6%
Sugars	4.75g	19%
Dietary Fiber	7.63g	31%
Protein	7.47g	15%
Vitamin C	32.2mg	54%
Vitamin A	0.8mg	26%
Iron	25mg	139%
Calcium	56.9mg	6%

Amount Per 100 g
Calories	47.57 Kcal (199 kJ)
Calories from fat	9.25 Kcal
		% Daily Value*
Total Fat	1.03g	4%
Sodium	134.75mg	15%
Potassium	233.2mg	14%
Total Carbs	6.79g	6%
Sugars	1.72g	19%
Dietary Fiber	2.77g	31%
Protein	2.71g	15%
Vitamin C	11.7mg	54%
Vitamin A	0.3mg	26%
Iron	9mg	139%
Calcium	20.6mg	6%

* 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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