Description
A velvety Moroccan lentil soup with a low-carb twist that delights your tastebuds.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 medium stalk of celery, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) crushed tomatoes, with juices
- 4 cups chicken or vegetable stock
- 1 cup cooked lentils (or riced cauliflower for a lower-carb alternative)
- 1 cup fresh kale, chopped
- 1/2 cup coconut cream
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- In a large saucepan, warm the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
- Incorporate the minced garlic, carrot, and celery, cooking for another 5 minutes until the vegetables are tender.
- Sprinkle in the ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper (if desired). Stir the mixture for 1-2 minutes until the spices release their aroma.
- Pour in the crushed tomatoes along with their juices and the stock, bringing the mixture to a vigorous boil.
- Once boiling, lower the heat and mix in the cooked lentils (or riced cauliflower). Allow the soup to simmer for 15-20 minutes.
- Add the chopped kale and coconut cream, stirring well. Let it simmer for an additional 5 minutes until the kale wilts and the soup is warmed through.
- Adjust the seasoning with salt and pepper to your liking. Serve hot, garnished with fresh cilantro or parsley.
Notes
- For a lower-carb option, substitute lentils with riced cauliflower.
- Adjust the level of cayenne pepper based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg