Moroccan Lentil Soup Recipe from the Abundance Diet. Book Review

veganricha.com

Laura Jean

6 cups ( 1410 ml) vegetable broth

2 cups ( 320 g) onions chopped into ¼-inch dice

2 medium carrots sliced into ¼-inch rounds

2 large cloves garlic minced or pressed

1 teaspoon ground coriander

1 ½ ( 1.5) heaped teaspoons ground cumin

¾ teaspoon ( 0.75 teaspoon) ground turmeric

¾ teaspoon ( 0.75 teaspoon) smoked paprika

¾ teaspoon ( 0.75 teaspoon) ground cinnamon

¾ teaspoon ( 0.75 teaspoon) ground ginger

28 oz ( 793.79 g) can crushed tomatoes

1 ½ cups ( 288 g) split dry red lentils picked over and rinsed

⅓ cup ( 20 g) chopped parsley

⅓ cup ( 20 g) chopped cilantro

Juice of 1 large lemon

1 teaspoon sea salt or to taste

⅓ teaspoon ( 0.33 teaspoon) ground black pepper

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