Moroccan Lentil Soup

I created this Moroccan Lentil Soup last week because I wanted something that was light in general, but full of flavor and still filled me up. The secret? Keeping it simple. The split pea lentils with the spice profile made for this perfect creation that was satisfying without being too much. It was the perfect lunch. And with all of this blustery, cooler weather, it warmed me up from the inside out.

The reason it is so filling is the lentils. Full of protein, they are a great substitute for meat in a soup. Mix it up! While I’m not vegan or vegetarian, it doesn’t mean I can’t enjoy that food too. Pair this soup with one of my Brekkie Biscuits or Salads as it will make the perfect combo. If you like this flavor profile you will LOVE my Morrocan Chicken for a bit heartier meal. 

Last week I also hosted a cooking class for a family who wanted meal prep tips. The couple, along with their teenage daughter, found it easy to make the Moroccan Chicken and soup. We paired the chicken with a side of quinoa and Balsamic and Bacon Brussels. All were a hit and ready for the week.