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Moroccan Lentil Soup

Name: Moroccan Lentil Soup
Prep time: 10 min
Yield: 6–8
Ingredients: 2 tbsp extra-virgin olive oil; 1 large onion diced; 2-3 cloves garlic crushed; 1 tbsp finely grated fresh ginger; 2 tbsp tomato paste; 1 tbsp ground cumin; 2 tsp ground coriander; 1/2 tsp cinnamon; 1/2 tsp smoked paprika; 1/2 tsp ground turmeric; 1 tsp chilli flakes; a pinch of saffron (optional); 2 carrots peeled and grated; 2 stalks celery finely diced; 250 g pumpkin grated; 1 x 400g can crushed tomatoes; 2 cups puy lentils washed; 9-10 cups water

There's something about the combination of spices and textures that makes this heart-warming soup deeply comforting.

Prep Time

10 mins

Cook Time

1 hour

Serves

6–8

Vegan

Gluten Free

Dairy Free

Nut Free

Soup

Healthy

Dinner

Lunch

Ingredients

2 tbsp extra-virgin olive oil

1 large onion, diced

2-3 cloves garlic, crushed

1 tbsp finely grated fresh ginger

2 tbsp tomato paste

1 tbsp ground cumin

2 tsp ground coriander

1/2 tsp cinnamon

1/2 tsp smoked paprika

1/2 tsp ground turmeric

1 tsp chilli flakes

a pinch of saffron, (optional)

2 carrots, peeled and grated

2 stalks celery, finely diced

250 g pumpkin, grated

1 x 400g can crushed tomatoes

2 cups puy lentils, washed

9-10 cups water

Method

STEP 1

Heat oil in a medium-large saucepan and gently fry onion, garlic, ginger, tomato paste and spices until aromatic and onion has softened without browning.

Add vegetables, lentils and water and simmer on lowest heat for 1 hour.

Season to taste.

STEP 2

When ready to serve, mix in coriander or parsley.

NOTES

Delicious served with crusty bread topped with hummus.

Soup reheats well.