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Spiced Moroccan Vegetable Soup with Lentils


  • Yield: 12 cups 1x

Ingredients

Scale
  • 4 tbs olive oil
  • 1 large onion (diced)
  • 3 stalks celery (diced)
  • 3 large carrots (cut in rounds)
  • 1/2 tsp turmeric (ground)
  • 1 tsp cumin (ground)
  • 1 tsp harissa
  • 1 bunch parsley (chopped)
  • 1 bunch cilantro (chopped)
  • 1 15 oz can crushed tomatoes
  • 7 cups veggie broth
  • 1 cup green lentils (dried)
  • 1 tsp ground black pepper
  • 2 tbs flour
  • 1 medium egg
  • 2 medium lemons, juiced
  • 2 cups water

Instructions

  1. Heat the oil in a large pot over medium heat and sauté the onion, celery, and carrots until onion begins to brown, about 5-10 minutes.
  2. Add turmeric, cumin, harissa, salt, 1 cup parsley, cilantro, tomatoes, and the broth and bring to a boil.
  3. Simmer, uncovered, for 25 minutes and add lentils, salt,and pepper and continue simmering until the lentils are cooked, about 20 minutes.
  4. Whisk the flour, egg, and lemon juice into 2 cups of water.
  5. Stir into the soup.
  6. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley.
  7. Add harissa when serving.

Notes

Source: King Solomon's Table

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 131
  • Fat: 7.75 g
  • Carbohydrates: 14.51 g
  • Protein: 3.09 g
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