Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Step 2: Stir in the minced garlic, diced carrots, and red bell pepper. Cook for another 3-4 minutes until the vegetables start to soften.
- Step 3: Add the rinsed lentils to the pot along with the ground cumin and coriander. Stir well to coat the lentils with the spices.
- Step 4: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes or until the lentils are tender.
- Step 5: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired. Enjoy your detox Moroccan lentil soup!
Notes
- For optimal freshness, store any leftover Detox Moroccan Lentil Soup in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- When reheating, gently warm the soup on the stove over medium heat, adding a splash of water or broth if it has thickened, to restore its creamy texture.
- Serve the soup hot with a sprinkle of fresh herbs like cilantro or parsley, and consider pairing it with crusty bread for a satisfying meal.
- For an extra flavor boost, try sautéing the garlic briefly before adding the vegetables to enhance its aroma and taste throughout the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Protein: 4g