Moroccan Lentil Soup

Ingredients:

- 2 cups dried lentils
- 4 cups vegetable broth
- 2 cups water
- 1 14.5oz can diced tomatoes
- 1 potato
- 1 cup diced carrots
- 1 onion
- 4 garlic cloves
- 1 Tbsp chopped ginger
- 4 cups fresh spinach
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp paprika
- 1 tsp cinnamon
- 1 tsp black pepper
- Salt to taste
- 1/2 cup cream
- 3 Tbsp olive oil

Preparation:

- Chop veggies, ginger and garlic.
- Heat oil in large pot, such as a dutch oven, over medium high heat.
- Add onion, sauté one minute.
- Add carrots and potato, stir and cook 2-3 minutes.
- Add ginger and garlic, stir, cook an additional 2-3 minutes.
- Mix in all spice powders.
- Rinse lentils and add to pot. Stir and then mix in tomatoes. Cook 5-8 minutes.
- Stir in broth and water. Bring to low boil. Reduce heat to medium low, cover and simmer until lentils are cooked, about 45-60 minutes depending on the lentil variety.
- Stir and check every 15 minutes.
- Once lentils are cooked, stir in cream and spinach. - Cook until spinach is wilted, 2-3 minutes. Taste and adjust salt to your liking.


Notes

Garnish with plain yogurt, lemon, parsley, cilantro, diced jalepenio and crushed red pepper flakes.

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Nutrition Values:

Serving Size: 1
Amount Per Serving
Calories: 278
Total Fat: 15g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 22mg
Carbohydrates: 30g
Fiber: 9g
Sugar: 6g
Protein: 9g