Moroccan Lentil soup

moroccan-soup.jpg

Try this soul-warming soup on a colder day. It's packed with good energy from the lentils.

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Ingredients:

  • 2 T olive oil
  • 1 lg onion, diced
  • 2-3 cloves garlic, chopped
  • 1 T grated fresh ginger
  • 2 T tomato paste
  • 1 T ground cumin
  • 2 t ground coriander
  • 1/2 t each ground cinnamon, smoked paprika, and ground tumeric
  • 1 t chilli flakes
  • 2 stalks celery, finely diced
  • 1 carrot or 250g pumpkin, peeled & grated
  • 400g can tomatoes in juice
  • 2 C puy lentils, washed
  • 8-9 C water
  • fresh black pepper
  • 1 t salt
  • optional: pinch of saffron
  • 1/2 C fresh coriander or parsley, chopped

Instructions:
1. Heat oil in large saucepan and gently fry onion, garlic, ginger, tomato paste and all spices until aromatic, and onion has softened without browning. 2. Add veg and all other ingredients (except salt & coriander). Simmer at low heat for 1 hour. 3. When ready to serve mix in salt and coriander.