Moroccan Lentil Soup
Moroccan Lentil Soup
- July 20, 2021
- Posted by: Fitbliss
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until soft.
Add garlic and spices and cook for another minute.
Add stock, lentils and zucchini, cover and simmer for 15 minutes or until lentils are tender and soup has thickened.
Stir through spinach and season with salt and pepper.
Divide soup between bowls, top with yoghurt and serve with toast.
Servings 2
- Amount Per Serving
- Calories 823
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 4.7g24%
- Total Carbohydrate 111g37%
- Dietary Fiber 18g72%
- Sugars 11g
- Protein 48g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until soft.
Add garlic and spices and cook for another minute.
Add stock, lentils and zucchini, cover and simmer for 15 minutes or until lentils are tender and soup has thickened.
Stir through spinach and season with salt and pepper.
Divide soup between bowls, top with yoghurt and serve with toast.
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Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until soft.
Add garlic and spices and cook for another minute.
Add stock, lentils and zucchini, cover and simmer for 15 minutes or until lentils are tender and soup has thickened.
Stir through spinach and season with salt and pepper.
Divide soup between bowls, top with yoghurt and serve with toast.
Servings 2
- Amount Per Serving
- Calories 823
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 4.7g24%
- Total Carbohydrate 111g37%
- Dietary Fiber 18g72%
- Sugars 11g
- Protein 48g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until soft.
Add garlic and spices and cook for another minute.
Add stock, lentils and zucchini, cover and simmer for 15 minutes or until lentils are tender and soup has thickened.
Stir through spinach and season with salt and pepper.
Divide soup between bowls, top with yoghurt and serve with toast.