Moroccan Lentil and Carrot Soup

Moroccan Lentil and Carrot Soup
Moroccan Lentil and Carrot Soup
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  1. 2 tablesps olive oil
  2. 1 onion, chopped
  3. 1 garlic clove, crushed
  4. 6 med. carrots, peeled & chopped
  5. Half teasp. cumin
  6. 1 teasp. turmeric
  7. 1 teasp. paprika
  8. Pinch cinnamon
  9. 250 grams red lentils, rinsed
  10. 1 tin chopped tomatoes
  11. 3 pints vegetable stock
  1. Heat the oil in a large pan over medium heat.
  2. Sauté the onion and garlic until soft.
  3. Add the carrots and sauté until carrots are tender about 10-12 minutes.
  4. Add the spices and sauté for an additional 2 minutes.
  5. Add the vegetable stock, diced tomatoes and lentils.
  6. Bring to the boil and then simmer gently until the lentils are cooked and soft. Around 20 minutes.
  7. At this stage the soup can be served either as it is or blended to make it thick and creamy.
  8. Or, you can add a large handful or two of greens - spinach, chard or kale etc - cook just long enough to wilt them.
  1. I added Cavolo Nero to the soup and cooked it for 5 minutes.
  2. Serve with crusty bread.
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