MOROCCAN VEGETABLE SOUP

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.