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