Wednesday, January 16, 2013

Moroccan Lentil Soup

  • A my St. Louis pal and fellow post- pregnancy weight-loss warrior, Kate, introduced me to this recipe the other day. I changed up the veggies that went in it so that I could use some things in my fridge that were going to turn any day now. It was sooo delicious and the husband requested the left overs to go in his lunch tomorrow. That's always a good sign! This is my version, but you can find the original recipe HERE.

  • You'll need:
  • 2 Tablespoons extra-virgin olive oil
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth
  • 2 cups water
  • 3 cups sliced brussel sprouts
  • 1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh kale
  • 1/2 cup shredded cabbage
  • 1/2 cup chopped celery
  • 2 tablespoons lemon juice
Heat oil in a pot on medium heat, add onions, brussel sprouts and carrots, stirring occasionally, until softened, approx 8 min. Stir in garlic. Add cumin, coriander, turmeric, cinnamon and pepper. Stirring occasionally, approx 2 minutes.
Add broth, water, lentils, celery, cabbage, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 30-40 minutes. Stir in kale and cook until wilted, approx 5 minutes.
Just before serving, stir in lemon juice.

I topped my soup with half of a mini eggplant pizza left over from last night (sans the cheese) and a dollop of greek yogurt and served with a side of warm pita and 2 tablespoons baba ganoush!

Total Calories: approx 185 per 1.5 cups soup

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