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Moroccan Lentil Butternut Squash Soup

April 29, 2021 1 Comment

Moroccan Lentil Soup

Moroccan Lentil Soup

Enjoy the flavors of Morocco!

Prep. Time: 10 minutes
Total Time: 40 minutes
Servings: 4 - 6

 

Ingredients:

  • 1 Tbsp oil
  • 1 c onion, diced
  • 1 c celery, diced
  • 1 c carrot, diced
  • 1 - 1 ½ c butternut squash, diced
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground ginger
  • 2 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 4 c vegetable broth
  • 2 c water
  • ½ c crushed tomato
  • 2 c Quick-Cook Lentils
  • 1 Tbsp lemon juice
  • 2 - 3 c spinach
  • coconut yogurt (optional)
  • sour cream (optional)
  • cilantro (optional)

 

Directions: 

  1. Heat the oil in a large stockpot or Dutch oven. Add the diced onions, celery, carrots, butternut squash, and minced garlic and sauté for about 5 minutes until everything softens slightly. Season with salt, pepper, and spices and cook for about 2 minutes.
  2. Add the broth, water, and crushed tomato. Stir until the tomato has broken down. Bring the soup to a boil, cover, and reduce to simmer for 10 minutes or until squash is fork-tender.
  3. Remove from heat and stir in Quick-Cook Lentils, lemon juice, spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
  4. For garnishes, I like to do a dollop of coconut yogurt or sour cream and cilantro. Salt and pepper to taste. Serve.

 Moroccan Lentil Soup

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1 Response

Jacque
Jacque

May 10, 2021

This is so tasteful.
This receipt is a keeper

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