Fall’s arrival is an automatic shift in eating for me. As it gets colder outside, I tend to crave comfort foods. I love warm, savoury dishes. I love these during the summer as well, but there is just something special about keeping warm wrapped in a cozy blanket, cuddled up with a hot tea or fresh soup. The house has that fall smell spreading through it and it’s just truly intoxicating.
I have to be careful though, because come fall, the cravings for heavier, unhealthier foods start to set in. I’m not sure why – maybe my body wants to add more layering to keep warm during the winter? That’s what I tell myself, anyways. My solution for these cravings are soups. Lots and lots of soups. Soup is one of those food groups that can encompass so very much. So many flavours and types of soups can be made – sweet, savoury, salty – you name it. More than anything, for me, soup provides me with a way to still eat healthy without sacrificing those savoury cravings.This soup came from a recipe originally given to my family by my childhood friend. I had spent many days at her house after school throughout elementary school and high school, and had grown to love the soup which they made quite frequently. Over the years, my family has adapted and changed the ingredients to cater to our gastronomical loves and tastes. 
This Moroccan Lentil Soup only lasts a couple days in my house. It’s great fresh and can be frozen, as well. It is perfection. It is so easy to make! There is very little preparation for it and it takes about an hour to cook. Just throw everything in a pot and you’re ready to rock! It’s hearty, filled with tons of nutrition and protein and completely vegan, gluten free and low fat! There is absolutely no oil added.
If you decide to make this recipe, We’d love to see how it turns out! Please tag us in your photos and use #theveganjetsetter.
- 1 16 oz sized can of chick peas, drained
- 2 cups dried red lentils, rinsed
- 4 cups white onions, diced
- 1 large can diced tomatoes in juice (796 ml approx)
- 8 cups water
- 6 to 10 cloves garlic, diced
- 1 tbsp minced fresh ginger (or 2 flat tbsp dried ground ginger)
- 2 thumbs fresh turmeric
- 1/2 tsp ground cayenne pepper or less if too strong
- 2 tbsp salt
- Bunch cilantro, washed, leaves removed and chopped (optional)
- 3-4 tbsp lemon juice (optional)
- Add all ingredients into a large pot.
- Bring ingredients to a boil.
- Reduce heat and simmer for 1-1 ½ hours, or until fully cooked and soft.
- Add lemon juice and cilantro before serving. (optional)
- Stir and serve.
- Only 6.77 grams of fat in the entire pot.
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