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Moroccan Lentil Soup
2 tbsp olive oil 1 large onion, diced 2-3 cloves garlic, chopped 1 tbsp grated fresh ginger 2 tbsp tomato paste 1 tbsp ground cumin 2 tsp ground coriander ½ tsp ground cinnamon ½ tsp smoked paprika ½ tsp turmeric 1 tsp chilli flakes pinch of saffron (optional) 2 carrots, peeled and grated 2 stalks celery, finely diced 250g pumpkin, grated 400g can tomatoes in juice 2 cups puy lentils, washed 9-10 cups water 1 tsp salt ground black pepper ½ cup chopped fresh coriander or parsley
© Annabel Langbein Media
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.
When ready to serve, mix in coriander or parsley. Delicious served with crusty bread topped with hummus. Soup reheats well.
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