Moroccan Lentil Soup

Ainekset

16 oz (2 cups) of green lentils (you can use brown interchangeably) washed and boiled until tender

4 tablespoons Extra Virgin Olive Oil

1 onion diced

3-5 cloves of garlic smashed in a mortar and pestle or grated

1 large carrot diced

2 stalks of celery diced

4 cups of stock (vegetable or chicken)

1 diced tomato

1/2 sweet potato chopped

1 large (28oz) can of diced tomatoes

1 tablespoon of dried oregano

1 teaspoon turmeric

1 heaping teaspoon cumin

1/2 teaspoon dried chilli flakes

1 cup of chickpeas

1 bunch or handful of chopped cilantro

1 bunch or handful of chopped parsley

Extras for bulk :

1 handful of baby spinach or chopped kale chopped roughly

1 medium potato diced

Ohjeet

1. Cook the washed lentils in the broth. The broth can be a chicken or vegetable broth that is either homemade or store bought. If using a diced potato, add to the stock with the lentils.

2. In a non-stick skillet heated on med- high. Sauté the onions in the olive oil until soft then add the garlic, diced carrots and celery. Add 1/4 teaspoon of salt to the vegetables (remember your stock has salt). Continue cooking and stirring for another 7-10 minutes until all the vegetables are soft but not taking on any colour. Add the fresh tomatoes and cook another 3-5 minutes.

3. Add the spices; oregano, turmeric, cumin, dried chilli flakes, canned tomatoes, chick peas, cilantro and parsley. Taste and add another teaspoon of salt if need be.

4. Once the soup base looks stewy and the lentils are soft, combine. More water may be added if you prefer a looser soup as this soup will be thick and rich.

5. This delightful recipe has now completed its journey - if you are adding some spinach, do it here and allow the soup to simmer for 2 minutes longer. Taste and add sait to taste.

Muistiinpanot

Substack