Moroccan Carrot and Lentil Soup

Moroccan Carrot and Lentil Soup

The weather has been so up and down lately and I’m battling with a congested ear that I wanted to give us a real vitamin boost coupled with a nice bit of warming spice, so what more could I do other than the Moroccan Carrot and Lentil soup.  Not only is it packed full of goodies, but it is easy to make and tasty to boot! (I can certainly tell you that I am looking forward to the leftovers for lunch today!)

The great thing about this soup is that it is packed full of goodies – a whopping 19,9 g protein (not too shabby for a soup!), 34% Iron, 31% Vitamin C and a HUGE 103% Vitamin A.  So this is definitely one for the cold and flu season!

Moroccan Carrot and Lentil Soup

 

One thing that I noticed yesterday, which I hadn’t really thought about before is how you can use the same spices in different measures and they give a completely different flavour.  It was because (as you know we LOVE Indian flavours in our house) making curry spiced things a lot, using the spices that are in the Moroccan dish yet, the flavour is insanely different in both of them. Saying that, many of the flavours are what I use in my BBQ sauce too – so clever!

Anyway, I digress.  I’m putting it down to be congested and under the weather (and it is absolutely FREEZING in my studio today, so I think my brain might need defrosting a bit.  I promise to make sense in the recipe though 😉

Moroccan Carrot and Lentil Soup

Ingredients:

1 tsp cumin seeds

1 tsp turmeric

2 tsp coriander seeds

1/2 tsp ground cinnamon

1/2 tsp paprika

1/4 tsp ground ginger

3 tbsp olive oil

1 large onion, diced

4 garlic cloves, finely diced (or crushed if it’s easier!)

7 carrots, topped and roughly chopped

1.5 litre vegetable stock (I use Kallo)

1 tin of chopped tomatoes

1.5 cups of red lentils

fresh coriander

Moroccan Carrot and Lentil Soup

Method:

Add all the spices to a pestle and mortar and grind into a rough blend (you don’t have to be too precise, just break down the seeds so that the essential oils can be released on cooking)

Heat 3 tbsp olive oil in a large stock pot, medium heat

Add the onions and garlic to the pan and stir to coat in oil, cook for 5-6 minutes until the onions are cooked and transparent

Pour the spice blend into the pan and stir to combine the spices with the onions and releases the essential oils from the seeds

Now add the carrots to the pan and stir to combine with the mixture, saute for 8 minutes, stirring occasionally

Make up the stock and get your tinned tomatoes open and ready

Add the lentils to the pan and stir to combine, heat for around 2 minutes

Pour in the stock and tomatoes, stir to combine and bring to the boil

Reduce the heat and simmer, half covering the pan with the lid, for 20 minutes, giving it an occasional stir to prevent the mixture from sticking

Once cooked through, use a stick blender or blender to blitz the soup into a smooth(ish) thick blend

Scatter over some chilli flakes and coriander leaves and serve with some warmed bread rolls

*confession…I didn’t make the rolls for this meal!  Mr Saisbury in town did the work for me as I am poorly! lol!

Moroccan Carrot and Lentil Soup

Moroccan Carrot and Lentil Soup

If you have succumbed to the germs that are flying about I certainly recommend you get onto making some of this Moroccan Carrot and Lentil soup to help you recover.  You know how bowl foods just seem to bring comfort into your life, well this one has an extra hug inside it to get you well on the road to recovery!

Get well soon from me and my congested ears! lol!

Sarah sig

label (28)

 

Moroccan Carrot and Lentil Soup
Recipe Type: Soup
Cuisine: Moroccan
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
When you need a nice thick warming and spiced soup packed with vitamins and goodies, look no further than the Moroccan Carrot and Lentil Soup.
Ingredients
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 2 tsp coriander seeds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp ground ginger
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 4 garlic cloves, finely diced (or crushed if it’s easier!)
  • 7 carrots, topped and roughly chopped
  • 1.5 litre vegetable stock (I use Kallo)
  • 1 tin of chopped tomatoes
  • 1.5 cups of red lentils
  • fresh coriande
Instructions
  1. Add all the spices to a pestle and mortar and grind into a rough blend (you don’t have to be too precise, just break down the seeds so that the essential oils can be released on cooking)
  2. Heat 3 tbsp olive oil in a large stock pot, medium heat
  3. Add the onions and garlic to the pan and stir to coat in oil, cook for 5-6 minutes until the onions are cooked and transparent
  4. Pour the spice blend into the pan and stir to combine the spices with the onions and releases the essential oils from the seeds
  5. Now add the carrots to the pan and stir to combine with the mixture, saute for 8 minutes, stirring occasionally
  6. Make up the stock and get your tinned tomatoes open and ready
  7. Add the lentils to the pan and stir to combine, heat for around 2 minutes
  8. Pour in the stock and tomatoes, stir to combine and bring to the boil
  9. Reduce the heat and simmer, half covering the pan with the lid, for 20 minutes, giving it an occasional stir to prevent the mixture from sticking
  10. Once cooked through, use a stick blender or blender to blitz the soup into a smooth(ish) thick blend
  11. Scatter over some chilli flakes and coriander leaves and serve with some warmed bread rolls

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