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    You are in: Home / Recipes / Moroccan Lentil Soup Recipe
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    Moroccan Lentil Soup

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 13, 2010

      I love N. African lentil soups and this was no exception! The flavours are awesome and it is such a healthy meal. I omitted the spinach - personal preference - added a bit more onions, carrot and green onions. I did not have fresh parsley - so instead doubled the fresh cilantro. I cut way back on the oil and did not add the noodles.I also gave it a quick whirl with an emersion blender for a smoother soup.

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    • on June 17, 2010

      I made this as a soup for the Inn I cook at and it was very well received, all the staff demanded it for lunch!! (Customers loved it too), thank you for posting this recipe will be made again. Made for ZWT6 challenge.

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    • on June 09, 2010

      Really, really good soup! I made it exactly as written. Please do yourself a favor and do NOT leave out the yogurt. It add a final layer of flavor that makes the soup. Made for ZWT 6.

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    • on May 12, 2010

      I served this soup for lunch to dear friends and we all LOVED it! Seconds were served, and copies of the recipe demanded...a huge success. I used vegetable broth instead of chicken broth, and did not include the pasta...the soup was quite thick without it. I just cooked the spinach long enough to wilt it, and served the yogurt as an optional ingredient.

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    • on April 19, 2010

      Great, Great and Great. Every Monday is Big Pot of Soup day in this house. I have two shelves in my freezer dedicated to soup for lunches when I work. Left out parsley, cilantro, egg noodles and yogurt. Exchanged the tomato for 1 cup of canned diced. Who would have thought all those spices together in the soup pot! Long list of ingredients but worth every bite. Thinking that maybe a small squeeze of lime would really round out all the flavors. I also gave the final result a quick whirl with the emersion blender. Great soup!

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    • on December 23, 2010

      Good flavour just felt the texture is off somewhat with the veggies cut as stated. I would say cut them small and I would not add as much noddles another time, I used rice flour vermicelli, to be gluten free (Found in the Asian section) I used frozen spinach, an unrefined extra virgin olive oil, homemade chicken stock along with some water & tomato juice from the canned plumb tomatoes I used in place of fresh, followed the rest and served with a good plain yogurt which I first whisked out any lumps. I do recommend the yogurt topping like some other reviewers. Made for Everyday Is A Holiday December 2010.

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    Nutritional Facts for Moroccan Lentil Soup

    Serving Size: 1 (2281 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 196.1
     
    Calories from Fat 56
    28%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.3 g
    6%
    Cholesterol 4.2 mg
    1%
    Sodium 709.1 mg
    29%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.3 g
    13%
    Protein 12.1 g
    24%

    The following items or measurements are not included:

    spinach

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