>>>> Moroccan Lentil Soup: Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can.
Total: 1 hr 30 mins
Servings: 12
➖Ingredients
▪️2 teaspoons extra-virgin olive oil.
▪️2 cups chopped onions.
▪️2 cups chopped carrots.
▪️4 cloves garlic, minced.
▪️1 teaspoon ground cumin.
▪️1 teaspoon ground coriander.
▪️1 teaspoon ground turmeric.
▪️¼ teaspoon ground cinnamon.
▪️¼ teaspoon ground pepper.
▪️6 cups vegetable broth or reduced-sodium chicken broth.
▪️2 cups water.
▪️3 cups chopped cauliflower. (about 1/2 medium)
▪️1 ¾ cups lentils.
▪️1 28-ounce can diced tomatoes.
▪️2 tablespoons tomato paste.
▪️4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed.
▪️½ cup chopped fresh cilantro.
▪️2 tablespoons lemon juice.

➖Directions
Step 1: Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
Step 2: Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
Step 3: Just before serving, stir in cilantro and lemon juice.