Mo­roc­can Len­til Soup

Post - - RECIPES -

THIS soup is pure com­fort food in colder weather. To en­sure op­ti­mal di­ges­tion, soak the lentils overnight, then rinse and drain them well be­fore adding them to the soup. They are won­der­ful food for your mi­crobes and have plenty of pro­tein.

1 tsp ghee or but­ter (use co­conut oil for a ve­gan op­tion)

1 yel­low/brown onion, peeled and diced 4 large car­rots, peeled and diced

4 cloves gar­lic, peeled and minced

4 cups chicken broth (or veg­etable stock for a ve­gan op­tion)

1 cup black or brown lentils, soaked overnight

1¼ cup fresh, chopped to­ma­toes or 250ml tomato pas­sata

3 tsp tomato paste

1 tsp ground cumin

1 tsp turmeric

½ tsp ground cin­na­mon 1 tsp gin­ger, freshly grated (or ground) 1 pinch cayenne pep­per juice of one fresh le­mon or lime salt and black pep­per to taste

¼ cup fresh co­rian­der leaves, chopped olive oil for driz­zling

Heat the ghee or but­ter in a large soup or stock­pot over medium-high heat. Add the onion and car­rots, and sauté for 5 min­utes, stir­ring oc­ca­sion­ally, un­til the onion is soft and translu­cent.

Add the gar­lic and sauté for a fur­ther minute, then add the broth or veg­etable stock, drained lentils, to­ma­toes/pas­sata, tomato paste, cumin, turmeric, cin­na­mon, gin­ger, cayenne pep­per and le­mon/lime juice.

Sea­son well with salt and black pep­per and then al­low to cook on a low heat for at least 60-80 min­utes.

Serve gar­nished with fresh co­rian­der leaves and freshly ground black pep­per and a gen­er­ous driz­zle of olive oil. Serves 4-6.

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