Moroccan Lentil Soup

By jads8627

Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can—or try our easy slow cooker/crock pot recipe variation.
http://www.eatingwell.com/recipes/moroccan_lentil_soup.html

From EatingWell: January/February 2013

Ingredients

• 2 teaspoons 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 or reduced-sodium chicken broth
• 2 cups water
• 3 cups chopped cauliflower (about 1/2 medium)
• 1 3/4 cups lentils
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lemon juice

Preparation

Step 1

Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
Just before serving, stir in cilantro and lemon juice.
Nutrition

Per serving : 152 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 9 g Protein; 9 g Fiber; 618 mg Sodium; 681 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

Tips & Notes

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 3 days or freeze for up to 6 months; stir in cilantro and lemon juice just before serving.