Lentil Vegetable Soup Lentil Vegetable Soup

Author: Canadian Living

This traditional hearty soup features lentils, chickpeas, pasta and vegetables with aromatic yet mild spices. In Morocco its name is harira, and it serves to break the Ramadan fast in Muslim homes.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2004



In large skillet, heat oil over medium heat; fry celery, onions, cinnamon, cumin, ginger, pepper and turmeric until onions are softened, about 5 minutes. Scrape into slow-cooker.

Add vegetable stock, tomatoes, squash, lentils and 4 cups (1 L) water. Cover and cook on low until squash is tender, about 6 hours.

Stir in chickpeas, pasta and zucchini. Increase heat to high; cover and cook until pasta is hot and zucchini is softened, about 25 minutes. Stir in parsley, coriander and lemon juice.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 487 mg
  • Protein 7 g
  • Calories 161.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 30 g


  • Iron 22.0
  • Folate 49.0
  • Calcium 6.0
  • Vitamin A 23.0
  • Vitamin C 32.0
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Lentil Vegetable Soup