Moroccan Lentil Soup

• Total time: – min
• Cook time: – min
• Prep time: – min

• 1 small onion, diced
• 2 whole garlic cloves, minced
• 3 cups vegetable broth
• ½ cup red lentils
• 14 ounces diced tomatoes
• ½ cup baby carrots, sliced
• ½ cup celery ribs, sliced
• 1 tsp garam masala
• 1 tsp paprika
• 1 tsp ground ginger
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp mild curry powder

Line a medium pot with a thin layer of water. Over hight heat, saute onions and garlic until water has absorbed, about 3 minutes. Add remaining ingredients and bring to a boil. Continue to cook about 15 minutes, or until lentils are fully cooked (they have expanded and are orange). Add salt to taste. Transfer 1/2 of soup to blender and puree or use an immersion blender and puree until smooth. Return to pot and mix with remaining soup. Turn off heat, cover and let rest 5-10 minutes, allowing flavors to merge before serving.

Servings per batch: 4

• Calories: 124
• Fat: 0.70g
• Carbohydrate: 22.90g
• Dietary Fiber: 9.80g
• Sugars: 4.20g
• Protein: 7.80g