Wednesday, January 16, 2013
Moroccan Lentil Soup
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
Posted by Unknown at 5:32 PM