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Moroccan Lentil & Vegetable Soup Recipe

Ingredients
  • 1 olive oil
  • 1 chopped onion
  • 4 garlic, minced
  • 1/2 dry lentils, rinsed
  • 1 1/2 ground coriander
  • 1 1/2 ground cumin
  • 1/2 black pepper
  • 1/2 ground cinnamon
  • 2 each) 1/3 less-salt chicken broth (10 3/4 ounce cans)
  • 1/2 chopped celery
  • 1/2 chopped carrots
  • 1 yellow summer squash, chopped (1 1/2 cups) (medium)
  • 1/2 chopped Italian parsley
  • 1 chopped sun-dried tomatoes (not packed inch oil)
  • 1 chopped Italian plum tomato (to top dish)
  • 1/4 chopped fresh cilantro or basil (to top dish)
Directions
Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 4-5 min or until onion is tender, stirring occasionally. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 min. Add chicken broth, 1 cup water, and celery; bring to a boil. Reduce heat to low; cover. Simmer 25 minutes

Stir in squash, bell pepper, sun dried tomatoes, and parsley. Continue cooking, covered 10 min or until lentils are tender.

Top with plum tomato and cilantro just before serving.

Makes 6 (1 cup) servings.

Calories 131 (20% of calories from fat)

Fat 3 g

Cholesterol 0 mg

Sodium 264 mg

Carb 20 g

Dietary Fiber 2 g

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