Vegan Favorite Moroccan Red Lentil Soup

October 7, 2021 54 view(s)

Today, we have a very special recipe from our team! This soup recipe was sent in from our FY teammate Cher! Her and her family love its nutrient-rich ingredients to warm up on chilly autumn nights, and fuel their family fun. It was altered, but inspired by The Vegan Family Cookbook by Chef Brian P. McCarthy. All ingredients can be found at Fruitful Yield! Without further ado, we present to you Moroccan Red Lentil Soup (aka “Favorite Soup” at their home).

Serves: 4-6

Prep Time: 45 minutes

Ingredients:

1 small onion

4 Tablespoons Ellyndale Avocado Oil or Chosen Foods Avocado Oil

½ teaspoon Simply Organic Ground Ginger

½ teaspoon Simply Organic Cinnamon

½ teaspoon Simply Organic Turmeric

6 cups vegetable broth, OR water with Edward & Sons Not-Chik’in Bouillon Cubes

1 generous cup of red lentils (They must be red! We like Arrowhead Mills Organic Red Lentils.)

1 can organic diced tomatoes (or fresh)

1 can organic garbanzo beans, drained

salt to taste, about 1 teaspoon

2 Tablespoons Volcano Lemon Juice

Directions:

1. In a large pot, sauté onion in avocado oil until tender.

2. Add ginger, cinnamon, turmeric. Stir and let the spices combine briefly. This gets so aromatic, which is the best part!

3. Add vegetable broth, lentils, tomatoes, garbanzo beans, and salt.

4. Bring to a boil, reduce heat to low, simmer for about 30 minutes, or until lentils are tender (they are faster than most lentils), stirring occasionally.

5. Right before serving, add the lemon juice.

6. Add additional salt to taste. Enjoy!

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Vegan Favorite Moroccan Red Lentil Soup

Serves: 4-6

Prep Time: 45 minutes

Ingredients:

1 small onion

4 Tablespoons Ellyndale Avocado Oil or Chosen Foods Avocado Oil

½ teaspoon Simply Organic Ground Ginger

½ teaspoon Simply Organic Cinnamon

½ teaspoon Simply Organic Turmeric

6 cups vegetable broth, OR water with Edward & Sons Not-Chik’in Bouillon Cubes

1 generous cup of red lentils (They must be red! We like Arrowhead Mills Organic Red Lentils.)

1 can organic diced tomatoes (or fresh)

1 can organic garbanzo beans, drained

salt to taste, about 1 teaspoon

2 Tablespoons Volcano Lemon Juice

Directions:

1. In a large pot, sauté onion in avocado oil until tender.

2. Add ginger, cinnamon, turmeric. Stir and let the spices combine briefly. This gets so aromatic, which is the best part!

3. Add vegetable broth, lentils, tomatoes, garbanzo beans, and salt.

4. Bring to a boil, reduce heat to low, simmer for about 30 minutes, or until lentils are tender (they are faster than most lentils), stirring occasionally.

5. Right before serving, add the lemon juice.

6. Add additional salt to taste. Enjoy!

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