Moroccan Carrot, Lentil and Prune Soup

Prep Time15 Minutes

Cook Time45 Minutes

Calories per seving 310

Fat 9g

Cholesterol 5mg

Sodium 1390mg

Carbohydrates 45g

Fiber 10g

Sugar 14g

Protein 13g

2 tbsp canola oil
1 onion, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
3 carrots, diced
2 cloves garlic, minced
3/4 cup dried red lentils
1/2 cup Sunsweet^® Pitted Prunes, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
2 tbsp lemon juice
1 tbsp chopped cilantro
1 tbsp chopped parsley
Pinch each salt and pepper

Heat oil in large saucepan set over medium heat. Stir in onions and reduce to medium-low. Cook, covered, for 5 to 7 minutes or until softened.

Increase heat to medium, add cumin, coriander, turmeric and cinnamon. Cook for 1 minute. Add carrots, garlic and 1/3 cup water. Cook, covered, for 5 minutes. Check after a couple of minutes, and if they are starting to stick to the bottom of the pan add a splash of water to loosen.

Add lentils and prunes; mix well. Stir in tomatoes; bring to a boil. Stir in stock and reduce heat; simmer for 30 minutes or until vegetables and lentils are tender. Stir in lemon juice, coriander, parsley, salt and pepper. Ladle into warmed soup bowls and serve immediately.

Tip: This soup can be pureed but it’s more of a meal when left chunky.