Moroccan Lentil Soup

Foods that Fight Disease Sample Recipes, Soups.
The secret to making this soup is pureeing it to the right consistency; the cooked lentils will give it a rich, creamy texture. Adjust cayenne pepper to taste, keeping in mind that is soup tend to get slightly spicier after being refrigerated.

Moroccan Lentil Soup


Quantity Ingredients
1 tbsp canola oil
1 onion, chopped
2 cloves, garlic chopped
1 tbsp chopped gingerroot
8 cups water
1 cup dried brown lentils, rinsed and picked over
1 cup chopped carrots
1 28 oz/796 ml can plum tomatoes
3 tbsp freshly squeezed lemon juice
1 tsp salt
1 tsp tumeric
1/8 tsp cayenne pepper, or to taste
1/8 tsp cinnamon
Freshly ground black pepper to taste


Heat oil in a large saucepan over medium heat. Add onion; sauté until softened and lightly brown, about 4 to 5 minutes. Add garlic and gingerroot; sauté 1 minute. Add water, lentils, carrots, tomatoes, lemon juice, turmeric, cayenne pepper, cinnamon, and salt. Stir to combine. Season with black pepper.

Cover and simmer for 60 minutes. Remove from heat. Puree using a hand blender until carrots and lentils are a uniform creamy consistency.

Serves 8

Per 1 ½ cup (375 ml) serving: 141 cal, 8 g pro, 2 g total fat (0 g saturated fat), 24 g carb, 5 g fibre, 0 mg chol, 458 mg sodium

Excellent source of: vitamin A, folate, vitamin, vitamin C, vitamin K, iron

Good source of: fibre, magnesium