Moroccan Lentil Soup Recipe

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Moroccan Lentil Soup
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  1. In a large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.45 Kcal (705 kJ)
Calories from fat 25.74 Kcal
% Daily Value*
Total Fat 2.86g 4%
Sodium 37.84mg 2%
Potassium 448.64mg 10%
Total Carbs 26.41g 9%
Sugars 2.99g 12%
Dietary Fiber 11.6g 46%
Protein 9.62g 19%
Vitamin C 6mg 10%
Vitamin A 0.1mg 4%
Iron 2.9mg 16%
Calcium 66.1mg 7%
Amount Per 100 g
Calories 46.28 Kcal (194 kJ)
Calories from fat 7.07 Kcal
% Daily Value*
Total Fat 0.79g 4%
Sodium 10.4mg 2%
Potassium 123.27mg 10%
Total Carbs 7.26g 9%
Sugars 0.82g 12%
Dietary Fiber 3.19g 46%
Protein 2.64g 19%
Vitamin C 1.6mg 10%
Iron 0.8mg 16%
Calcium 18.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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