This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Want more high protein recipes? Try Chicken Street Tacos, Vanilla Protein Shake, Sheet Pan Chicken Fajitas, or Hot Honey Salmon Bowls!

How to make Protein Waffles:

Make Batter: Blend oats and flour into a powder. Add remaining ingredients and blend until smooth.

Cook: Pour batter in a waffle iron and cook until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Freezing Instructions:

Make a big batch of high protein waffles and cool completely before transferring to a freezer safe. Freeze for up to 2 months. Warm in toaster, microwave or air fryer.

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Protein Waffles

This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 waffles

Calories 260kcal

Author Lauren Allen

Ingredients

• 3/4 cup old-fashioned rolled oats
• 1/4 cup whole wheat flour
• 1 cup cottage cheese
• 3 eggs
• ½ cup Vanilla Protein Powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon baking soda

US Customary – Metric

Instructions

• Blend oats and flour into a powder.
• Add remaining ingredients and blend until smooth.
• Cook batter in a waffle iron until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Video

Notes

Makes 4 waffles

Freezing Instructions: Make a big batch and let cool completely. Transfer to a freezer safe bag and keep in the freezer for up to 2 months. Take out and reheat in toaster or air fryer.

Nutrition

Calories: 260kcal | Carbohydrates: 24g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 438mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 252IU | Calcium: 171mg | Iron: 2mg

This cajun Pastalaya recipe is a fun twist on Jambalaya, made with pasta instead of rice. It’s delicious and comforting, and the best part is it’s made in just 30 minutes.

Looking for more pasta recipes? Try this Harissa Pasta, Baked Ziti, or Short Rib Ragu.

Why I love this recipe:

• 30-Minute Meal – You can’t beat a hearty, flavorful, homemade meal for your family in just 30 minutes! Perfect for a busy weeknight or when you don’t feel like cooking.
• Comforting – This easy pasta jambalaya recipe is such a perfect comfort meal on a chilly day. It will become one of your staples.
• Family Favorite – This is a huge favorite of my kids. I substitute Polska Kielbasa sausage since it’s less spicy, and they eat it up!

How to make Pastalaya:

Brown Meat: Add oil to a large skillet (minimum 12×2’’) or Dutch oven over medium high heat. Once hot, add the chicken and cook, flipping once or twice to brown on all sides (don’t cook chicken through). Remove to a bowl then add sausage and cook until browned on both sides. Add to the bowl with the chicken.

Sauté Vegetables: Reduce heat to medium then add remaining oil to the pan, scraping up any leftover browned bits from the pan. Add onions, celery, bell pepper, and garlic then sauté for 3 minutes.

Combine: Add basil, Cajun seasoning, diced tomatoes, salt, and pepper then stir well to combine. Add chicken broth, water, and dry pasta then bring mixture to a gentle boil. Add reserved meat to the pan. Reduce heat, cover pan with fitted lid, and cook for about 11 minutes. Remove lid to stir once or twice during cooking.

Serve: Serve this creamy pastalaya recipe with a side salad or some crusty bread. If you love this recipe, try my Jambalaya, Instant Pot Jambalaya, and Gumbo!

Make Ahead and Storage Instructions:

To Make Ahead: Chop the veggies, chicken, and sausage in the morning. It will make this jambalaya pasta recipe such a breeze.

To Store: Keep leftovers in an airtight container in the fridge and reheat in the microwave.

More 30-Minute Meals:

• Pad Thai
• Taco Salad
• Crispy Southwest Wrap
• Sun-dried Tomato Pasta
• Southwest Egg Rolls

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Pastalaya

This cajun Pastalaya recipe is a fun twist on Jambalaya, with delicious and bold flavors, and on the table in about 30 minutes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 757kcal

Author Lauren Allen

Ingredients

• 2 Tablespoons oil , vegetable or canola
• 1 lb andouille sausages* , cut into coins
• 1 1/2 pounds boneless skinless chicken breasts , cut into bite-size pieces
• 1 yellow or white onion chopped
• 4 green onions , chopped
• 3 ribs celery , chopped
• 1 green bell pepper , chopped
• 4 cloves garlic , finely minced
• 1 1/2 teaspoon dried basil
• 1 1/2 teaspoon Cajun seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper , optional, for hotter spice, if desired.
• 14.5 ounce can petite diced tomatoes
• 2 1/2 cups low-sodium chicken broth
• ½ cup water
• 1 lb penne pasta , or Banza chickpea penne

US Customary – Metric

Instructions

• Add oil to a large skillet (minimum 12×2’’) or dutch oven over medium high heat. Once hot, add the chicken and cook, flipping once, to brown on all sides (don't cook chicken through). Remove to a bowl. Add sausage and cook until browned on both sides. Add to the bowl with the chicken.
• Reduce heat to medium and add remaining oil to the pan, scraping up any leftover browned bits from the pan. Add onions, celery, bell pepper, and garlic then sauté for 3 minutes. Add basil, Cajun seasoning, diced tomatoes, salt and pepper then stir well to combine.
• Add chicken broth, water, and dry pasta and bring mixture to a gentle boil. Add reserved meat to the pan. Reduce heat, cover pan with fitted lid, and cook for about 11 minutes. Remove lid to stir once or twice during cooking.

Video

Notes

Servings size: about 2 cups pastalaya serving.

Sausage: I substitute Polska Kielbasa sausage when cooking for my family, because it’s less spicy for my kids.

To Add Shrimp: Add cooked shrimp at the end, or add jumbo, uncooked shrimp during the last couple minutes of cooking.

Instant Pot Jambalaya

Jambalaya with rice

Macro Friendly: If you want more protein you can substitute the whole wheat pasta for Banza Chickpea Penne Pasta.

Nutrition

Calories: 757kcal | Carbohydrates: 69g | Protein: 52g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 1279mg | Potassium: 1298mg | Fiber: 5g | Sugar: 8g | Vitamin A: 740IU | Vitamin C: 28mg | Calcium: 88mg | Iron: 4mg

Our favorite Matzo Ball Soup recipe is healthy, flavorful, and made with easy homemade matzo balls. It can be prepped ahead of time, and is freezer friendly.

Looking for more yummy soups? I recommend Lentil Soup, Roasted Cauliflower Soup, Chicken and Dumplings, and Potato Leek Soup.

Why I love this recipe:

• The Real Deal – if you want really traditional, amazing matzo ball soup, start with a whole raw chicken, cooked to make the broth for the soup. It’s an easy step that makes all the difference in flavor. (If you have to use store-bought chicken broth as a short-cut, I have those instructions too).
• Cold-Buster – it’s the most comforting soup on a chilly night, and some people say the broth can cure any cold!
• Matzo Balls are so easy to make from scratch and are the star of this soup.

How to make Matzo Ball Soup:

Make Broth: Add chicken to a large stock pot with celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover ingredients with about 3.5 quarts (14 cups) cold water. Bring to a simmer, then reduce heat to medium low and cook, uncovered, for about 2 hours. Skim off foam that rises to the surface.

Remove chicken pieces to a large bowl and set aside until cool enough to handle and remove the meat from the bones.

Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. (You want at least 10 cups of broth, so if the broth reduced more than that, add additional water + bouillon, to the soup). If time permits, refrigerate stock for a few hours or overnight, so you can skim off any fat (schmaltz) to use to make the matzo balls.

Flavor: Return broth to a pot and add carrots and celery. Taste the broth and season broth with chicken bouillon base, salt and pepper, to taste, as needed to make a flavorful broth.

Make Matzo Balls: In a medium mixing bowl mix eggs and schmaltz (chicken fat) (or oil or melted butter) together with a fork. Add Matzo Meal, salt, pepper, garlic powder, and onion powder and mix until combined. Mix in seltzer water (or broth or water) until well combined. Cover bowl and refrigerate for 30 minutes, or up to overnight.

Form Matzo Balls: Line a baking sheet with parchment paper. Scoop matzo mixture into 15 golf-ball sized portions–about 1 1/2-tablespoon size–and gently, loosely roll into balls. Place on baking sheet. (Tip: wet hands will help keep the batter from sticking to them).

Cook Matzo Balls: Heat a large pot of boiling water. Drop matzo balls into boiling water, cover, reduce heat to a simmer, and cook for 30 minutes, flipping balls once or twice during cooking.

Finish and Serve: When matzo balls are halfway through cooking, start warming the chicken broth. Add cooked matzo balls to the hot broth, along with cooked chicken. Ladle chicken matzo ball soup into bowls and garnish with fresh dill and cracked black pepper.

Make Ahead and Freezing Instructions:

To Make Ahead: I recommend making matzo ball soup over the course of 2 days. Day 1: make the broth and the matzo ball dough. Day 2: cook matzo balls and finish soup.

To Freeze: Freeze soup broth (without matzo balls) in a freezer safe bag or container for up to 3 months. To freeze matzo balls (cooked or uncooked) but them in a single layer on a lined baking sheet and “flash freeze” for 1 hour. Then place them in a freezer safe container and freeze for up to 3 months. Matzo balls can be added to soup and simmered until cooked/warmed without the need to be thawed.

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Matzo Ball Soup

This easy Matzo Ball Soup recipe is healthy, flavorful, and served with homemade matzo balls. The broth and matzo balls can be made ahead of time, and both are freezer friendly.

Course Soup

Cuisine Jewish

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Refrerigerate 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 5

Calories 639kcal

Author Lauren Allen

Cost 20

Ingredients

Broth:

• 1 whole chicken* , cut into pieces
• 3 ribs celery , with leaves, cut into chunks
• 3 large carrots , cut into chunks
• 2 medium onions , cut into chunks
• 2 bay leaves
• 1/2 bunch fresh chopped parsley , about 10 sprigs
• 1 teaspoon whole peppercorns
• 1 Tablespoon kosher salt
• better than bouillon chicken flavor base , to taste, as needed

Matzo Balls:

• 4 large eggs
• ¼ cup schmaltz* , or use vegetable oil or melted butter
• 1 cup matzo meal* , Manischewitz brand
• 2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ cup seltzer water or club soda* , or Chicken Broth or water

Soup:

• 2 ribs celery , diced
• 2 medium carrots , diagonally sliced
• 1 clove garlic , minced
• salt and pepper , to taste
• 2 Tablespoons chopped fresh dill , for garnish

US Customary – Metric

Instructions

• Make Broth: (Can be made ahead*) Add chicken to an 8-quart or larger stock pot. Add celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover the ingredients with about 3.5 quarts (14 cups) cold water. Bring to a simmer, then reduce heat to medium low and cook, uncovered, for about 2 hours. Skim off foam that rises to the surface.
• Remove chicken pieces to a large bowl and set aside until cool enough to handle and remove the meat from the bones.
• Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. (You want at least 10 cups of broth, so if the broth reduced more than that, add additional water + bouillon, to the soup). Return hot broth to the pot and add carrots and celery.
• If time permits, refrigerate the stock for a few hours or overnight, until you can skim off any fat (schmaltz) that rises to the top. We use the schmaltz in the matzo balls, but oil or melted butter could be substituted.
• Taste and season broth, as needed, with chicken bouillon base, salt and pepper, to make a flavorful broth.
• Matzo Ball dough: (can be made ahead*). In a medium mixing bowl mix eggs and schmaltz/chicken fat (or oil or melted butter) together with a fork. Add Matzo Meal, salt, pepper, garlic powder, and onion powder and mix until combined. Mix in seltzer water (or broth or water) until well combined. Cover bowl and refrigerate for 30 minutes or up to overnight.
• Form Matzo Balls: Line a baking sheet with parchment paper. Scoop matzo mixture into 15 golf-ball sized portions (about 1 1/2-tablespoon size) and gently/loosely roll into balls (don’t densely roll them). Place on baking sheet. (Tip: wet hands will help keep the batter from sticking to them).
• Cook Matzo Balls: Heat a large pot of boiling water. Drop matzo balls into boiling water, cover, reduce heat to a simmer, and cook for 30 minutes, flipping balls once or twice during cooking.
• Finish and Serve: When matzo balls are halfway through cooking, warm the pot of chicken broth. Add cooked matzo balls and shredded chicken to the soup. Ladle into bowls and garnish with fresh dill and cracked black pepper.

Video

Notes

Serves 5 (3 matzo balls + 2 cups broth)

Pro Tip: I recommend making matzo ball soup over the course of 2 days. Day 1: make the broth and the matzo ball dough. Day 2: cook matzo balls and finish soup.

Chicken: You could use 3lbs of chicken pieces, like bone-in thighs, legs, breasts.

Matzo Meal: We recommend the Manischewitz brand. Do not use matzo ball “mix”. 

Schmaltz: If time permits, refrigerate homemade chicken stock overnight to allow the rendered chicken fat (schmaltz) from the stock to rise to rise to the top and harden. Scrape it off to use in the matzo balls. Or, use melted butter or oil.

Seltzer: Using seltzer or club soda will make fluffier matzo balls, but broth or water will also work.

Freezing Instructions: Freeze soup broth (without matzo balls) in a freezer safe bag or container for up to 3 months. To freeze matzo balls (cooked or uncooked) place them in a single layer on a lined baking sheet and “flash freeze” for 1 hour. Then add them to a freezer safe container and freeze for up to 3 months. Boil matzo balls as instructed and then add to broth, or add cooked matzo balls to the broth and cook until warmed through.

Nutrition

Calories: 639kcal | Carbohydrates: 37g | Protein: 37g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 254mg | Sodium: 2569mg | Potassium: 807mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12366IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 4mg

This easy and healthy Buffalo Chicken Meatballs recipe is served with a homemade bleu cheese dip and is ready in less than 20 minutes. Make it in the air fryer or oven and it will be a hit at your next game day or party.

Looking for more appetizers? Try Air Fryer Chicken Wings, Pepper Jelly, or Whipped Goat Cheese!

Why I love this recipe:

• Healthy – you can feel good about serving these Buffalo Chicken Meatballs as an appetizer, or even main course because they’re loaded with veggies and protein and served with a yogurt based bleu cheese sauce.
• Bleu Cheese Dip – makes the perfect partner to these meatballs. Plus, it’s healthier made with Greek yogurt, and comes together in just 5 minutes.
• Air Fryer – My preferred way of cooking meatballs is in the air fryer. I love the texture and slight crisp on the outside, while keeping them moist inside.

How to make Buffalo Chicken Meatballs:

Make Meatballs: Combine all ingredients except chicken, in a bowl and mix until combined. Add chicken and gently mix until combined, being careful not to overwork the meat. Form into 30 small meatballs (about two teaspoons size).

Air Fry (recommended): Preheat air fryer to 350 degrees. Spray air fryer basket with non-stick cooking spray and cook chicken meatballs in a single layer (may need to in batches) for 5-7 minutes, until cooked through (165 degrees).

To Bake: Preheat oven to 400 degrees F. Place meatballs on a baking sheet ½ inch apart and bake for 8-10 minutes or until cooked through (165 degrees).

Make Bleu Cheese Dip: Make the homemade bleu cheese yogurt dip by combining all the ingredients together in a bowl.

Serve: Enjoy the best buffalo chicken meatballs with blue cheese for game day, a party, or just for an elevated snack!

Make Ahead and Freezing Instructions:

To Make Ahead: These air fryer buffalo chicken meatballs can be made and shaped one day ahead of time (depending on the freshness of the meat). Keep in an airtight container in the fridge then cook when you’re ready.

To Freeze: For uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge, then cook or reheat in the air fryer.

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Buffalo Chicken Meatballs

This easy Buffalo Chicken Meatballs recipe is served with a homemade bleu cheese dip and is ready in less than 20 minutes! Make it in the air fryer or oven and it will be a hit at your next game day or party.

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 226kcal

Author Lauren Allen

Ingredients

• 1 lb ground chicken , or ground turkey
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup panko bread crumbs
• 1 large egg
• 1/4 cup minced celery
• ¼ cup shredded carrot
• ½ teaspoon garlic powder , or 1 clove minced garlic
• ½ teaspoon onion powder , or 2 Tablespoons diced onion
• ¼ – 1/3 cup Frank's Hot Sauce (depending on desired heat level)

Bleu Cheese Yogurt Dip:

• 1 cup plain Greek yogurt
• 4 ounces blue cheese , crumbled
• 2 tablespoons lemon juice
• 1 tablespoon chives , finely chopped
• 1 clove garlic , minced
• freshly ground black pepper , to taste
• ½ teaspoon fine salt , to taste

US Customary – Metric

Instructions

• Meatballs: Combine all ingredients except chicken, in a bowl and mix until combined. Add chicken and gently mix until combined, being careful not to overwork the meat.
• Form into 30 small meatballs (about two teaspoons size).
• Air Fry (recommended): Preheat air fryer to 350 degrees. Spray air fryer basket with non-stick cooking spray and cook meatballs (may need to in batches) for 5-7 minutes, until cooked through (165 degrees).
• To Bake: Preheat oven to 400 degrees F. Place meatballs on a baking sheet ½ inch apart and bake for 8-10 minutes or until cooked through (165 degrees).
• Bleu Cheese Yogurt Dip: Mix ingredients together in a bowl.

Notes

Serving size: 5 meatballs and 2.5 Tablespoons sauce.

Make Ahead Instructions: These meatballs can be made and shaped one day ahead of time (depending on the freshness of the meat). Keep in an airtight container in the fridge then cook when you’re ready.

Freezing Instructions: For uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge, then cook or reheat in the air fryer.

Nutrition

Calories: 226kcal | Carbohydrates: 6g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1011mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 1mg

This easy Slow Cooker Chicken Tikka Masala recipe is packed with flavor, but couldn’t be easier to make with simple ingredients like tomato sauce, coconut milk, spices, and chicken.

If you’d like to make a more traditional version, try my traditional Chicken Tikka Masala.

Why I love this meal:

• Quick – This simplified version for slow cooker chicken tikka masala takes only 5 minutes for prep. !
• Delicious – The sauce has a rich, creamy, and mildly spicy tomato flavor. It is perfect served over rice, with a side of garlic naan.
• Crowd Pleaser – Everyone in my family cheers when this is for dinner! I love to make a big batch because the leftovers are delicious.

How to Make Slow Cooker Chicken Tikka Masala:

Mix sauce ingredients in a bowl.

Crockpot: Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for about 4-6 hours.

Shred chicken (discard any bones). Stir in coconut milk. Add cilantro.

Serve over basmati rice.

Storing and Freezing Instructions:

To Store: leftover crockpot chicken tikka masala will keep in the refrigerator for 3-5 days, depending on the freshness of the chicken.

To Freeze: Place in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving. For a slow cooker freezer meal, freeze raw chicken and sauce ingredients (not coconut milk) in a freezer safe bag, then thaw overnight before adding to crockpot to cook.

More Slow Cooker Recipes:

• Slow Cooker Lasagna
• Hawaiian Meatballs
• Pork Carnitas
• Beef Gyros
• Crock Pot Baked Ziti
• Slow Cooker Chicken Tacos

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Slow Cooker Chicken Tikka Masala

This easy Slow Cooker Chicken Tikka Masala recipe is packed with flavor, but couldn't be easier to make with simple ingredients like tomato sauce, coconut milk, spices, and chicken.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 5

Calories 386kcal

Author Lauren Allen

Cost 7

Equipment

• Slow Cooker

Ingredients

• 2 lbs skinless chicken thighs (about 8 thighs)
• 2 Tablespoons olive oil
• 2 cloves garlic , minced
• 1/4 of a large onion , diced
• 3 teaspoons garam masala
• 1/2 teaspoon salt
• 2 8 oz cans tomato sauce
• 1 15oz can diced tomatoes
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/4 fresh jalapeño pepper , optional, seeds removed, finely chopped
• 1 cup canned unsweetened coconut milk
• 1/4 cup fresh cilantro , chopped (optional)
• 4 cups Hot cooked basmati rice, for serving

Instructions

• Mix sauce ingredients together in a bowl. 
• Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for 6-7 hours. 
• Shred chicken (discard any bones). Stir in coconut milk. Add cilantro. Serve over hot cooked basmati rice.

Video

Notes

Serving size is about 1 cup chicken tikka masala. 

Chicken: You could substitute chicken breasts, but only cook for 2-3 hours on LOW. 

Low Carb or Macro Variation: Serve the chicken over cauliflower rice or cooked spaghetti squash.

Storing Instructions: leftover crockpot chicken tikka masala will keep in the refrigerator for 3-5 days, depending on the freshness of the chicken.

Freezing Instructions: Place in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving. For a slow cooker freezer meal, freeze raw chicken and sauce ingredients (not coconut milk) in a freezer safe bag, then thaw overnight before adding to crockpot to cook.

Nutrition

Calories: 386kcal | Carbohydrates: 4g | Protein: 36g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 405mg | Potassium: 597mg | Fiber: 2g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg

I originally shared this recipe January 2016. Updated January 2021 and February 2024.

This easy Moroccan Lentil Soup recipe is packed with vegetables, lentils, and chickpeas. It’s flavorful, healthy, and naturally vegetarian.

Looking for more soup recipes? Try this Clam Chowder, Lasagna Soup, and Creamy Tortellini Soup!

Why I love this recipe:

• Flavor packed – I don’t often crave soup, but I could eat this Lentil Soup every single day. It’s warm, comforting, and packed with flavor. We like to serve it with homemade pita bread or in a bread bowl.
• Healthy – Packed with vegetables and protein, the best lentil soup recipe will leave you energized and feeling great.
• Vegetarian – It’s naturally vegetarian, and high protein. Here are all my Vegetarian recipes.

How to make Lentil Soup:

Sauté Vegetables: Add olive oil to a pot over medium heat. Once hot, sauté onion for 5 minutes. Add carrots, celery, garlic, and ginger and sauté a few more minutes.

Simmer: Add lentils, chickpeas, tomatoes, spices and vegetable broth. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 30-35 minutes, or until lentils are tender.

Thicken: Use an immersion blender to puree the soup just a little bit, to add a thick and creamy texture (or blend half of the soup in a food processor or blender). Stir in vinegar and season with salt and pepper, to taste.

Serve this traditional lentil soup recipe garnished with fresh chopped cilantro, crushed red pepper flakes then feta cheese.

Make Ahead and Freezing Instructions:

To Make Ahead: Chop the veggies in the morning to help this soup come together even quicker. Store leftovers in the fridge for up to 5 days, making it a great meal prep soup!

To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to three months. Thaw in the fridge before reheating on the stove.

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Moroccan Lentil Soup

This easy Lentil Soup recipe is packed with vegetables, lentils, and chickpeas. It's flavorful, healthy, and naturally vegetarian and vegan.

Course Main Course

Cuisine international

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 355kcal

Author Lauren Allen

Cost 12

Ingredients

• 2 Tablespoons olive oil
• 2 medium yellow onions , chopped
• 4 cloves garlic , minced
• 1 teaspoon freshly grated ginger
• 2 carrots , diced, about 1 ¼ cups
• 2 ribs celery , chopped about 1 ¼ cups
• 1 cup dry lentils , brown or red
• 1 15 oz can garbanzo beans , drained
• 1 14.5 oz can petite diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• ½ teaspoon sweet paprika (or regular)
• 6 cups low-sodium vegetable broth
• 1 Tablespoon balsamic vinegar
• salt and freshly ground black pepper , to taste

Garnish:

• 6 oz feta cheese crumbles
• 1 cup fresh cilantro , chopped
• crushed red pepper flakes
• pita bread , optional, for serving with

US Customary – Metric

Instructions

• Sauté veggies: Add olive oil to a pot over medium heat. Once hot, sauté onion for 5 minutes. Add carrots, celery, garlic, and ginger and sauté a few more minutes.
• Add lentils, chickpeas, tomatoes, spices and vegetable broth. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 30-35 minutes, or until lentils are tender.
• Thicken: Use an immersion blender to puree the soup just a little bit, to add a thick and creamy texture (or blend half of the soup in a food processor or blender).
• Stir in vinegar and season with salt and pepper, to taste.
• Garnish with fresh chopped cilantro, crushed red pepper flakes and feta cheese when serving. Serve with pita bread, if desired.

Video

Notes

Yield: about 8 cups. Serving size: 1 ⅓ cups

Make Ahead Instructions: Chop the veggies in the morning to help this soup come together even quicker. Store leftovers in the fridge for up to 5 days, making it a great meal prep soup!

Freezing Instructions: Allow to cool completely then place in a freezer safe container and freeze for up to three months. Thaw in the fridge before reheating on the stove.

To make it Vegan: the lentil soup is naturally vegan, just leave off the feta cheese topping.

Nutrition

Calories: 355kcal | Carbohydrates: 44g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 1512mg | Potassium: 756mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4452IU | Vitamin C: 14mg | Calcium: 239mg | Iron: 5mg