This Moroccan Lentil Cauliflower Soup is a delicious winter Vegetarian soup to serve for lunch or dinner!
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Moroccan Lentil Cauliflower Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 6

Ingredients

  • 2 cups chopped onion
  • 2 cups chopped carrots
  • 4 cloves garlic minced
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth non-vegetarian
  • 2 cups water
  • 3 cups chopped cauliflower
  • 1 17 oz. package of steamed lentils I buy at Trader Joe’s
  • 1 28- ounce can diced tomatoes
  • 2 Tbsp. tomato paste
  • 4 cups chopped fresh spinach
  • 1/2 cup chopped fresh cilantro
  • 2 Tbsp. lemon juice
  • Sour cream optional

Instructions

  • In a large sauté pan, heat the oil on medium-high and cook the onions for 2-3 minutes. Add carrots, garlic, oil, cumin, turmeric, cinnamon and pepper; cook for another 2-3 minutes. Add broth, water, cauliflower, cooked lentils, tomatoes and tomato paste, and stir until well combined.
  • Heat to a boil; turn down to simmer and cook, covered, for 30 minutes.
  • Just before serving, stir in spinach, cilantro and lemon juice. Cook for 5 minutes.
  • Refrigerate up to 3 days, or freeze for up to 6 months.