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Moroccan Red Lentil Soup
This vegan Moroccan lentil stew is easy and quick to make! It's filled with rich smokey notes without being too spicy. It's the perfect gluten free soup for lunch or weeknight dinners.
Prep Time
10
minutes
mins
Cook Time
27
minutes
mins
Total Time
37
minutes
mins
Course:
Soup
Cuisine:
Gluten-Free, Vegan
Servings:
6
cups
Calories:
104
kcal
Author:
Maren Epstein
Ingredients
2
tbsp
Olive Oil
4
cloves
Garlic
minced
2
Spanish Onions
chopped
1
tsp
Sea Salt
1
tbsp
Peruvian Spice Blend or Cumin
2
large
Carrots
chopped
1
cup
Red Lentils
6
cups
Vegetable Stock
1 1/4
cups
Coconut Milk (Cream)
1
Lime
juiced
Instructions
Heat oil over medium low heat. Add garlic, onion, and sea salt. Sauté until soft and translucent. 7 minutes.
Add spices. Bloom the spices for 2 minutes. Add carrots and lentils. Sauté for 5 minutes.
Add the stock and water. Bring the soup to a simmer and then add the coconut milk.
Allow soup to simmer for 20 minutes or until the lentils are soft.
Stir in lime juice and serve!
Nutrition
Calories:
104
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
1345
mg
|
Potassium:
207
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
4518
IU
|
Vitamin C:
6
mg
|
Calcium:
21
mg
|
Iron:
1
mg