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Moroccan red lentil soup

A warm and hearty meal using staple ingredients.
Allergen free. Vegan.

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Ingredients

Vegetable oil – 30ml
Onion, diced – 85 grams
Celery, diced – 2 stalks
Carrots – 75 grams
Garlic, crushed – 10 grams
Coriander, ground – 1/2 teaspoon
Cumin, ground – 1/ teaspoon
Turmeric, ground – 1/2 teaspoon
Paprika, ground – 1/2 teaspoon
Cinnamon, ground – pinch
Black pepper, cracked – pinch
Red lentils (soaked for 1 hour) – 100 grams
Vegetable stock (salt reduced) – 600ml
Crushed tomatoes – 275 grams
Lemon juice – 10ml
Chilli, dried – pinch
Continental parsley, chopped – 1 tablespoon
Coriander, chopped – 1 tablespoon

This recipe was developed by chefs at Western District Health Service.

Method

Heat the oil in a large pot and add the onion, celery and carrot, cook for 5-10 minutes.
Add the garlic, ground coriander, cumin, turmeric, paprika, cinnamon and pepper, cook for 5 minutes or until the spices are fragrant.
Add the lentils, stock, tomato, lemon juice and the chilli. Cook for 1-1 ½ hours or until the lentils are soft.
Finish the soup with the fresh parsley and coriander. Serve.

Recipe tips

Slow cooker tip: Reduce the stock to 450mL. Add ingredients to slow cooker at step 3. Cook on high for ~4h or on low for ~8hr.

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