Moroccan Lentil & Vegetable Soup

Total Time
Prep 10 mins
Cook 45 mins

Not only does this taste good it’s very healthy. This recipe is from a diabetic cook book. Lots of vegetable, and because the lentils are high in soluble fiber this is a good recipe to lower blood cholesterol.

Ingredients Nutrition


  1. Heat oil in medium saucepan over medium heat.
  2. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
  3. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
  4. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
  5. Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
  6. Top with plum tomatoes and cilantro just before serving.
Most Helpful

I'm not sure about assigning stars so I'm not going to. I made 2 servings and followed the recipe down the line. I used the ask for 1/4 cup of sun-dried tomato's (dry pac) and it really took over. It colored everything a deep purple red and even the zucchini ended up looking like beet. It also overpowered everything flavor wise. The seasonings and veggies pretty much vanished under the dried tomatoes. I know that it has to be my tomatoes by comparing my soup with Maito's photo. I'd be willing to try this again without using them.

Annacia August 06, 2008

This was a good soup. I left out the cinammon and used yellow pepper instead of green pepper and zucchini. Topped with some lemon juice at the table. This served 4 as an entree with bread.

Maito November 15, 2007