Moroccan Carrot & Lentil Soup

This vegetarian soup packs plenty of protein. Have it on the dinner table in less than 30 minutes.

Best Health magazine, November/December 2014; Image by Jodi Pudge

 

Moroccan Carrot & Lentil Soup
Moroccan Carrot & Lentil Soup
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a large pot, heat oil over medium-high heat; fry onion and carrots, stirring, for 3 minutes. Stir in spices and add salt to taste. Stir-fry until vegetables are softened, about 2 minutes. Add broth, tomatoes, lentils, chickpeas and 1 cup (250 mL) water; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until lentils are tender, about 10 minutes. Stir in all but 1 Tbsp (15 mL) of the parsley.
  2. Meanwhile, in a small bowl, stir yogurt, honey and remaining parsley. Ladle soup into bowls; top with herbed yogurt. Serve with toasted pita wedges, if desired.
Recipe Notes

Per serving: 375 calories, 21 g protein, 4 g fat (1 g saturated fat), 64 g carbohydrates, 20 g fibre, 0 mg cholesterol, 239 mg sodium