Dinner Tonight: Vegan Moroccan Soup

dinner tonight vegan moroccan soup multip img 0 5c54f01c
dinner tonight vegan moroccan soup multip img 0 5c54f01c



Dinner Tonight: Vegan Moroccan Soup

Ingredients:
1 Tbsp. olive oil
2 cloves garlic, finely chopped
a handful of fresh cilantro, finely chopped
1/3 cup cauliflower, cut into florets
1 large parsnip, peeled and chopped 3 medium-sized carrots, sliced
19 fl oz. vegetable stock (made with 1 organic stock cube)
14 oz can chopped tomatoes
1/2 cup red lentils, rinsed
1 bay leaf
1 tsp. ground cumin
2 tsps. ground turmeric
a large pinch of ground black pepper 1/2 tsp. cayenne pepper
1 tsp. sea salt

SERVES 3
PER SERVING:
229 Calories
42g Carbs
13g Protein
1g Fat

Instructions:
Heat the oil in a large saucepan over a medium heat. Add the garlic and cilantro and sauté for 3 minutes, stirring frequently.
Add the cauliflower, parsnip and carrots and cook for 4 minutes, stirring occasionally.
Add the stock, canned tomatoes, lentils, bay leaf, cumin, turmeric, black pepper and cayenne pepper. Stir well and simmer for 20-25 minutes or until the lentils are tender. Top up with more stock or boiling water if the stew becomes too thick.
Add the salt, stir well and cook for 2 minutes. Remove the bay leaf and discard. Serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

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