Moroccan Lentil and Pumpkin Soup Crockpot
Moroccan cuisine is known for its rich flavors and unique combination of spices.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 255 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 1 cup Red lentils
- 2 cup Pumpkin
- 1 medium Onion
- 3 clove Garlic cloves
- 1 medium Carrot
- 2 stalk Celery stalks
- 4 cup Vegetable broth
- 1 can Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
- 2 tablespoon Lemon juice
Instructions
- Rinse the lentils and set aside.
- Cut the pumpkin into small cubes.
- Chop the onion, garlic, carrot, and celery.
- In a crockpot, combine the lentils, pumpkin, onion, garlic, carrot, celery, vegetable broth, diced tomatoes, cumin, coriander, turmeric, cinnamon, salt, and black pepper.
- Cook on low heat for 4 hours or until the lentils and vegetables are tender.
- Stir in the fresh cilantro and lemon juice.
- Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.