Moroccan Vegetable Soup

by Jill Dalton

Moroccan Vegetable Soup

Jill Dalton
Having a great tasting soup on hand is a must when you are on  Plant Based Diet. This is a recipe that you are going to keep coming back to over and over again, it is that good! Combining spices that are typically used for sweet dishes with savory spices will make your tastebuds soar and warm you from the inside out.
5 from 1 vote
Servings 8 people
Prep 20 mins
Cook 30 mins
Total 50 mins

Our Sponsors

Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy

Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy

Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy

Equipment

Ingredients
 
 

Instructions
 

  • Add the onions, celery, red pepper and spices to a soup pan and cook for 5 minutes.
  • Add remaining ingredients and cook on medium high for about 35 minutes or until lentils are soft.
  • Taste and add more lemon juice if you choose.
Love this FREE recipe? Help us make more!Become a Supporting Member today!

Nutrition info

Calories: 230kcalCarbohydrates: 44gProtein: 14gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 228mgPotassium: 978mgFiber: 17gSugar: 9gVitamin A: 11094IUVitamin C: 76mgCalcium: 153mgIron: 5mg

You may also like

8 comments

Lynn August 27, 2018 - 10:50 am

Most recipes I have seen tell you to soak your lentils overnight. I am just learning to cook plant based recipes. In the Moroccan vegetable soup recipe you did not specify to soak them first. How do you determine when to soak first or not. Thank you can’t wait to try this!

Reply
John Gandy August 27, 2018 - 2:14 pm

The email came this morning, sounded good, I had the ingredients, so made it. WOW!!! Unexpectedly delicious! The only change I did was use a Yukon Gold potato instead of a sweet potato, because that’s what I had. Thanks for the tasty recipe!

Reply
Reney Lizotte September 7, 2018 - 6:04 pm

I just made this soup today for the first time. It is DELICIOUS! So warm and flavorful! I substitued a yellow pepper for the red because it was on hand. The soup certainly did not lack flavor or color! Next time I would increase the Cayenne Pepper just a bit to add some heat. I suggest using the freshest lemons and kale you can find as those 2 flavors really come through beautifully. Excellent recipe – a keeper!

Reply
Darryl M September 23, 2018 - 9:56 pm

Hello Jill, I JUST STARTED YESTERDAY on the Plant Based diet., i like your videos and will continue to watch and review your website, I am going to register for the weekly planner soon , again i just started and i love what i see already.

Really looking forward to seeing more, Thank you

Just a side note I am a photographer and that olive green top you have on is your colour. haha

Darryl,
Victoria BC, Canada EH!

Reply
Jill Dalton September 24, 2018 - 9:06 am

Thank you Darryl and good luck on your journey!

Reply
Dana Kolka October 12, 2018 - 11:58 pm

Wow!! This soup was fantastic! I used cauliflower instead of red peppers. So flavorful!!

Reply
trailscientist October 24, 2018 - 6:44 pm

That looks awesome. And I love Moroccan food, so I’ll be trying this today. Thanks.

Reply
Kim McDonald November 30, 2018 - 6:07 pm

The Morocaan vegetable soup is absolutely delicious. I have been on a wfpb life style for awhile. I love to see new recepies to make. I watch your videos all of the time. Thank you for this delicious recepie.

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.