Moroccan Lentil and Vegetable Soup

By Adapted from Wegmans.com

Warm intoxicating spices make this vegetable filled Moroccan Lentil and Vegetable Soup perfect for cold Autumn nights.

Ingredients

• 2 Tbsp olive oil ($0.26)
• 1 yellow onion ($0.32)
• 4 cloves garlic, minced ($0.32)
• 4 ribs celery ($0.75)
• 1/2 Tbsp ground cumin ($0.15)
• 1 tsp turmeric ($0.10)
• 1 tsp cinnamon ($0.10)
• 1/4 tsp cayenne pepper ($0.02)
• 1 15oz. can chickpeas ($0.69)
• 1 28oz. can diced tomatoes ($0.89)
• 1/2 lb. frozen cauliflower florets ($0.70)
• 6 cups vegetable broth ($0.78*)
• 1 cup brown lentils, dry ($0.70)
• 1 bay leaf ($0.15)

Instructions

1. 1

   Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.

2. 2

   Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.

3. 3

   Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.

4. 4

   Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup simmer on low, with the lid, for 30 minutes.

5. 5

   After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the soup a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.