Recipes
Recipes
Moroccan inspired Lentil soup
This Moroccan inspire soup has it all, protein, flavour and toppings! Turn a kitchen basic into a fast seller with a soup that warms the soul.
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Ingredients
- 15ml Olive oil
- 100g Onions, finely chopped
- 100g Celery, finely chopped
- 100g Carrot, finely chopped
- 150g Potato, small dice
- 5g Garlic, minced
- 5ml Salt
- 5ml Black pepper
- 15ml Turmeric
- 15ml Ground Cumin
- 10ml Ground Ginger
- 15ml Smoked Paprika
- 5ml Ground Cinnamon
- 10ml Harissa spice blend
- 250g Lion Brown Lentils (soak overnight)
- 250g Lion Red Lentils (soak overnight)
- 2 Sachet Benny stock powder
- 1500ml Water
- 100g Tomato paste
- 400g Coconut cream
Toppings:
Coconut yogurt or Greek yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices.
Method
- Heat the oil in a large stockpot.
- Add onions, celery, carrot, potato and garlic and sauté for about 5 minutes until everything softens slightly.
- Season with salt, pepper and the spices and cook about 2 minutes.
- Add lentils and sauté 1 - 2 minutes, then add the Benny stock powder with water and tomato paste.
- Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 60 minutes.
- Remove from heat and stir in coconut cream, and stir until the combined.
- Serve and garnish with Greek yoghurt or sour cream, jalapeno's and fresh coriander
