Moroccan Spiced Lentil and Vegetable Soup
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Ingredients
- 200 g red lentils, rinsed
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 400 g chopped tomatoes
- 800 ml vegetable stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 262 kcal
- Protein
- 14.8 g
- Carbohydrate
- 38.8 g
- of which sugars
- 9 g
- Fat
- 4.8 g
- of which saturates
- 0.6 g
- Fibre
- 6 g
- Salt
- 1.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and cook the onion, carrots and celery for 8 minutes until softened.
- 2
Add the garlic, ground cumin and ground turmeric and cook for 1 minute.
- 3
Stir in the red lentils, chopped tomatoes and vegetable stock. Cover and simmer for 20-25 minutes, until the lentils and vegetables are tender.
- 4
Blend half the soup until smooth, then stir it back in for a thick, textured finish.
- 5
Check the seasoning and serve hot.
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