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
  1. 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.

  2. 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.

  3. 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.

  4. 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
Dairy Free, Gluten Free, Vegetarian