Ingredients for Moroccan Tomato Lentil Stew Soup
- 2 tablespoons olive oil
- 1 cup chopped leek
- Garlic Cloves
- Cumin
- Coriander
- Smoked Paprika
- Chili Flakes
- 2 tablespoons tomato paste
- Chopped Tomatoes
- Lentils
- Potatoes
- Chicken Stock
- Bay Leaves
- Salt
- Sugar
- Pepper
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How to Make Moroccan Tomato Lentil Stew Soup
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1 cup chopped leek, 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 2 tablespoons tomato paste. Cook gently, stirring frequently, for 5 minutes until fragrant.
- Stir in 1 cup brown or green lentils, 2 cups vegetable or chicken broth, 2 cups tomato pasta sauce, 2 medium potatoes (peeled and diced), 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the lentils and potatoes are tender.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro or parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
50g
Fat
8g
Carbs
23g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Soups Stews Beans Vegetables Easy Beginner Cook Low Fat Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Inexpensive Lentils Egg Free Healthy 2 Free Of Something Low In Something Tomatoes Taste Mood Savory Presentation Served Hot 3 Steps Or Less
