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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Moroccan Lentil & Vegetable Soup

Source: dLife

A fibrous soup made with lentils, onions, and sun dried tomatoes.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	151.6

Total Carbs	19.9 g

Dietary Fiber	5.0 g

Sugars	5.2 g

Total Fat	4.0 g

Saturated Fat	0.7 g

Unsaturated Fat	0.3 g

Potassium	363.0 mg

Protein	9.7 g

Sodium	192.6 mg

Dietary Exchanges 4.0 Fat, 1.6 Vegetables, 0.7 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Take a medium saucepan and heat oil over medium heat, then add the onion and garlic and cook for about 4 to 5 minutes or until the onion has become tender and occasionally stir the mixture.
Take lentils, coriander, cumin, black pepper, and cinnamon and stir it into the mixture and cook the mixture for 2 minutes.
Take the chicken broth, celery, and sun-dried tomatoes and add these ingredients to the mixture and bring to a boil over high heat. Once mixture is brought to a boil reduce the heat to low and allow mixture to simmer covered for 25 minutes.
Take squash, bell pepper, and parsley and stir it into the mixture and continue to cook covered for 10 minutes or until the lentils have become tender.
Take plum tomatoes and cilantro and place over the soup right before serving.