TLC Cooking "Moroccan Lentil & Vegetable Soup"

Moroccan Lentil Vegetable Soup

Moroccan Lentil & Vegetable Soup

YIELD Makes 6 servings
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Not only do lentils taste good, but they are also high in soluble fiber, which lowers blood cholesterol.

INGREDIENTS

1	tablespoon olive oil
1	cup chopped onion
4	medium cloves garlic, minced
1/2	cup dried lentils, sorted, rinsed and drained
1‑1/2	teaspoons ground coriander
1‑1/2	teaspoons ground cumin
1/2	teaspoon black pepper
1/2	teaspoon ground cinnamon
3‑3/4	cups fat-free reduced-sodium chicken broth
1/2	cup chopped celery
1/2	cup chopped sun-dried tomatoes (not packed in oil)
1	medium yellow summer squash, chopped
1/2	cup chopped green bell pepper
1/2	cup chopped fresh parsley
1	cup chopped plum tomatoes
1/4	cup chopped fresh cilantro or basil

PREPARATION:

Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered, 25 minutes.
Stir in squash, bell pepper and parsley. Continue cooking, covered, 10 minutes or until lentils are tender.
Top with plum tomatoes and cilantro just before serving.

This recipe appears in: Middle Eastern

NUTRITIONAL INFORMATION:

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