Moroccan-Spiced Lentil Soup Recipe

Name: Moroccan-Spiced Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups water hot; 1 1/2 cups brown lentils dried; 3 cups onions chopped; 2 teaspoons boullion cubes beef-flavored; 1 1/2 teaspoons cumin; 3/4 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon red pepper flakes

Servings: persons

7 cups water hot
1 1/2 cups brown lentils dried
3 cups onions chopped
2 teaspoons boullion cubes beef-flavored
1 1/2 teaspoons cumin
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes

1
In Dutch oven, bring water to a boil.
2
Add lentils; return to a boil.
3
Reduce heat; simmer 10 minutes.
4
Meanwhile, spray large nonstick skillet with nonstick cooking spray.
5
Heat over Medium-High heat until hot.
6
Add onions; cook 8 to 10 minutes or until edges of onions are brown, stirring occasionally.
7
Add onions to lentils.
8
Ifdesired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom andsides to remove any bits of browned onions.
9
Add to lenitl mixture.
10
Stir in all remaining ingredients.
11
Cover: cook 20 minutes.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 cups water hot, 1 1/2 cups brown lentils dried, 3 cups onions chopped, 2 teaspoons boullion cubes beef-flavored, and more.

Yes, Moroccan-Spiced Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Lentil Soup

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