Moroccan Lentil & Pumpkin Soup (Crockpot)

6
Servings
10m
Prep Time
6h
Cook Time
6h 10m
Ready In


"can use veggie stock if not eating meat"

Original recipe yields 6 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (408.3 g)
  • Calories 314.6
  • Total Fat - 3.5 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 499.5 mg
  • Total Carbohydrate - 50 g
  • Dietary Fiber - 21.4 g
  • Sugars - 6.2 g
  • Protein - 22.5 g
  • Calcium - 83.8 mg
  • Iron - 6.4 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.7 mg

Step 1

Saute the onion, garlic ,ginger and jalapeno until soft.

Step 2

Heat spices and tomato paste. Add with rest of ingredients into crockpot. Cook on low.

Tips & Variations


No special items needed.

Related

Karen E

Such good soup!!! In fact, I didn't make it in a crockpot, I had red lentils which cook very quickly, so I made this on the stove top, for a delicious dinner, with garlic bread. I liked the addition of carrot, adds to the already good flavour. Lacking coriander, I sprinkled with fresh parsley. Thanks for sharing a good recipe! Made for Susies World Tour 2019, Morocco, FeedBags

review by:
(23 Aug 2019)

Dreamer_in_Ontario

This soup was a big hit. I was told to hang on to this recipe so that I could keep making it. Made for SWT 2019

(17 Aug 2019)