Moroccan Lentil Soup
- 40 g onion, chopped
- 100 g celery, chopped
- 110 g carrots, chopped
- 300 g sweet potatos, peeled, chopped
- 490 g cauliflower, chopped
- 144 g green or brown lentils
- 1.5 l vegetable stock
- 1 tbsp olive oil
- 1/2 tbsp fresh ginger, grated
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
- pinch of pepper
- coriander leaves, to serve
Heat a large soup pan over a medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water). Add in onions and sauté for 5 minutes until lightly browned on the edges.
Add in the remaining vegetables, along with the lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger. Sauté for 1 minute and then pour in the vegetable stock.
Bring the soup to the boil then reduce the heat to a simmer. Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.
If the soup is too thick, add in a little more vegetable or water to loosen. Serve with a sprinkle of freshly chopped coriander.
- Full nutrition/serving: 305Kcal/5g Fat/55g Carbohydrate/14g Protein
- Recipe from our February Plant Based Recipe Pack
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