Moroccan Lentil Soup

Name: Moroccan Lentil Soup
Cuisine: Moroccan
Ingredients: 1 large onion; 1 large red pepper; 2 tbsp olive oil; 3 large cloves of garlic; 280 g (10 oz) red or orange lentils; 280 g (10 oz) red or orange lentils; 4 cm (1½ ”) piece fresh ginger; 1 rounded tsp ground coriander; 400 g tin chopped tomatoes; 1 tsp sea salt; 15 grinds black pepper; 2 litres (3½ pints) vegetable stock made with 3-4 cubes; extra virgin olive oil; 1-2 tsp roasted cumin seeds; 1-2 tsp roasted cumin seeds; fresh parsley

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A vibrant Sephardi-inspired soup, fragrant with warm spices and fresh ginger. Lentils are great for heart health, lowering your cholesterol, and stabilising blood sugar levels. They’re also incredibly high in protein and fibre. Tomatoes are rich in lycopene that may help reduce the risk of cancer and osteoporosis.

Ingredients

1 large onion
1 large red pepper
2 tbsp olive oil

Africa
Israel
Morocco
Lunch
Soup
Gluten-free
Vegan
Jewish

Method

Halve, peel then finely chop the onion and the trimmed, seeded red pepper. Heat the oil in a soup pan with the onion, pepper, cumin and a pinch of salt, followed by the garlic, crushed in a press. Cook gently, covered, for 8-10 minutes, stirring once or twice.

Meanwhile, rinse the lentils in a large sieve until the water runs clear (this makes them easier to digest). Peel and grate the