Name: Lentil Soup with Cumin
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1½ rounded teaspoons cumin seeds, roughly ground; 250 g lentils (brown, green or yellow); 4 garlic cloves, thinly sliced; 250 g spinach braised with olive oil, roughly chopped; 1 lemon, quartered, or 150 g yoghurt spiced with ¾ teaspoon ground cumin and salt; 4 tablespoons olive oil; sea salt and black pepper; 1.75 litres cold water; ½ large Spanish onion, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The first meal we ate on Moroccan soil was lentil soup. We had just taken the ferry from Algeciras to Tangiers and had arrived slightly weary and hungry from the day’s travelling. We soon stumbled across a dark room filled with a few tables and a few people who kept one eye on their food, the other on us. There was only one thing on offer – lentil soup. We sat down and were immediately presented with a bowl of this steaming soup, a dish of harissa, some juicy, oily black olives and a couple