I’ve been going through a lot of veggie broth lately…because I’ve been making a lot of soups and stews. Paired with some warm crusty bread or vegan corn muffins, it’s perfect comfort food during the cold weather months, and they are so simple to make! My little Luke loves soup and nothing makes me happier than to see him chowing down on soup loaded with fresh veggies. If I put each of those ingredients on his plate individually, he’d probably pick at them a bit but not really eat much of them…mixed into soup he hardly notices the veggies.
One of my favorite soups to make…packed full of veggies…is lentil soup. When I was growing up my Mom would often make a big pot of lentils and serve them with cornbread for a simple and yummy dinner…maybe that’s why I have a soft spot for lentils. I myself have made many a batch of lentil soup…but, this one is my favorite so far. It’s seasoned perfectly with Moroccan spices…but it’s not too heavily seasoned like some other recipes that I’ve tried. I added some kale to ours…just because I love adding greens to soup…but, it’s not necessary for flavor.
I hear comments all the time about how time consuming it is to eat healthy…and I can’t argue that point…but, a time saving little tip is to make a big pot of lentils, or soup, or beans and then you have leftovers for at least a day or two. Plus, if you use red lentils like this recipe calls for instead of green lentils, they cook in about 15 minutes…now that’s a fast dinner!
Health & Happiness ~ Melissa
|Moroccan Spiced Red Lentil Soup||
- 1 medium onion (diced)
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 – 3 garlic cloves (minced)
- 1 teaspoon garam masala spice
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3/4 teaspoon curry powder
- 1 cup red lentils
- 1 (14oz) can diced tomatoes
- 6 cups low sodium veggie broth
- Optional ~ 2 cups chopped greens (kale, colllards, or spinach)
- Sea salt & pepper – to taste
- Saute your onions, celery, and carrots in a small amount of the veggie broth (or water) until they start to get tender…about 5 minutes.
- Add your garlic and all of the spices and cook for about 1 more minute to release the spice flavor…checking often to make sure that you don’t need a little more broth or water for the pan.
- Add lentils, canned tomatoes, and 6 cups of veggie broth.
- Bring to a boil, reduce to low, and cook for about 15 minutes or until lentils are tender.
- If using greens, add them to the pot the last 5 minutes of cook time.
- Season with salt & pepper to taste