Moroccan Lentil & Vegetable Soup Recipe

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1/2 cup dry lentils, rinsed
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 ground cinnamon
  • 2 cans each) 1/3 less-salt chicken broth (10 3/4 ounce cans)
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 yellow summer squash, chopped (1 1/2 cups) (medium)
  • 1/2 cup chopped Italian parsley
  • 1 can chopped sun-dried tomatoes (not packed inch oil)
  • 1 cup chopped Italian plum tomato (to top dish)
  • 1/4 cup chopped fresh cilantro or basil (to top dish)
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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