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Moroccan Lentil & Vegetable Soup
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1/2 Fat , 2 Vegetables , 1 Starch
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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1 tbsp  olive oil
1 cup  fresh chopped onion
4 each  medium garlic cloves
0 1/2 cup  dried lentils
1 1/2 tsp  ground coriander
1 1/2 tsp  ground cumin
0 1/2 tsp  black pepper
0 1/2 tsp  ground cinnamon
3 3/4 cup  low fat unsalted chicken broth
0 1/2 cup  fresh chopped celery
0 1/2 cup  sun dried tomatoes
1 each  Squash, summer, fresh, medium, FDA
0 1/2 cup  chopped green bell peppers
0 1/2 cup  chopped parsley
4 oz  fresh plum tomatoes
0 1/4 cup  fresh cilantro
  1. 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.
  2. Take lentils, coriander, cumin, black pepper, and cinnamon and stir it into the mixture and cook the mixture for 2 minutes.
  3. 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.
  4. 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.
  5. Take plum tomatoes and cilantro and place over the soup right before serving.

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