Moroccan Lentil Soup
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.