Rockin Moroccan Lentil Soup


sorry…had to do that…I have resisted until now but had to break out the  Seinfeld…without the No!

Love the Moroccan spice!!!  We have a beautiful spicy lentil soup for you today that is full of veggies and Moroccan spice!


  • 1 tbsp olive oil
  • 1 large red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups red lentils
  • 2 Tbsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp smoked paprika
  • 1 X 15 ounce can chopped tomatoes with liquid
  • 1 Tbsp honey
  • 3 bay leaves
  • 7 cups water
  • ½ tsp sea salt
  • ½ tsp ground pepper to taste
  • 2 tbsp fresh lemon juice
  • ½ cup plain yogurt



  1. Saute onion and garlic in oil in large saucepan over medium heat for 5 minutes, or until onions are soft. Stir in lentils, cumin, turmeric, cinnamon, ginger and paprika and continue cooking for 1 minute. Add tomatoes and liquid, honey, bay leaves, 7 cups water, salt and pepper to taste. Bring to a boil. 

  2. Cover pan; reduce heat to medium-low. Simmer 20 minutes, or until lentils fall apart, and soup is thick. Add water to thin, if needed. Remove bay leaves; stir in lemon juice. Serve with a dollop of yogurt.



This recipe will make about 8 servings.

221 calories, 12 g protein, 5 g fat, 32 g carbohydrates, 7 g fiber




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