MO­ROC­CAN VEG­ETABLE SOUP

Diabetic Living - - MAINS -

PREP TIME: 15 MINS COOK TIME: 50 MINS SERVES 2 (AS A MAIN)

1 Tbsp olive oil

1 large brown onion, finely

chopped

2 cloves gar­lic, chopped

1 tsp ground turmeric

1 tsp cu­min

1⁄4 tsp ground cin­na­mon 1 small red chilli, de­seeded,

thinly sliced

500ml (2 cups) wa­ter

250ml (1 cup) pas­sata

250ml (1 cup) salt-re­duced or

gluten free veg­etable stock 90g dried green lentils 1 car­rot, chopped 200g orange sweet potato,

finely chopped

2 cel­ery sticks, chopped

½ bunch co­rian­der, leaves picked, few sprigs re­served, re­main­ing chopped

2 lemon wedges, to serve

1 Heat the oil in a large, deep non-stick fry­ing pan over medium heat. Add the onion and gar­lic. Cook, stir­ring of­ten, for 3-4 min­utes or un­til the onion starts to soften. Add the turmeric, cu­min, cin­na­mon and chilli. Cook, stir­ring, for 1 minute.

2 Add the pas­sata, wa­ter and stock. Bring to the boil. Add the lentils, car­rot, sweet potato and cel­ery and re­turn to the boil. Cover the pan and sim­mer over low heat for 30 min­utes. Sim­mer, un­cov­ered, for a fur­ther 5-10 min­utes or un­til the veg­eta­bles and lentils are ten­der. 3 Stir in the chopped co­rian­der. Serve with lemon wedges and re­served co­rian­der sprigs.

Adding co­rian­der af­ter cook­ing helps pro­tect its ben­e­fi­cial oils and flavour.

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