Moroccan Lentil and Spinach Soup

Name: Moroccan Lentil and Spinach Soup
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 120 g Green lentils; 150 g Fresh spinach; 1 piece Onion; 200 g Crushed tomatoes; 1 tsp Ras el hanout; 1 quarter Preserved lemon; 1 tbsp Olive oil

Temps

33 min

Difficulté

facile

Ingrédients

Budget

~3-4 €

Eating anti-inflammatory?

This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.

Discover Calerys

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Excellent · /100

300 kcal

par portion

23 gProtéines

8 gLipides

32 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

Free · No sign-up · Reply in seconds

2pers.

Vous avez besoin de

What about you — what’s your goal?

Etapes

1
Thinly slice the onion. Rinse the lentils. Finely chop the preserved lemon.
5 min
2
Sauté the onion in olive oil for 3 minutes. Add the ras el hanout and stir for 30 seconds.
4 min
3
Add the lentils, crushed tomatoes and 600 ml of water. Bring to a boil then simmer for 20 minutes.
20 min
4
Add the spinach and chopped preserved lemon. Cook for 3 minutes, season with salt and serve.
4 min