Moroccan Style Red Lentil Soup
1 onion, finely diced
2 garlic cloves, finely sliced
1 carrot, diced
2 celery sticks, finely diced
1 small red chilli
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp sweet paprika powder
1 cinnamon stick
400g tinned tomatoes
2 cups uncooked red lentils
8 cups of liquid vegetable stock
1 handful parsley, finely chopped
1 handful mint, finely chopped
1 lemon, juiced
salt and pepper to taste
Heat a saucepan over a high heat and saute the onion, garlic, carrots and celery. Then add the chilli and saute for a couple of minutes. Add the cumin, coriander, turmeric, sweet paprika powders and the cinnamon stick.
Add the diced tomatoes, uncooked red lentils and eight cups of vegetable stock. Cover with a lid and bring to the boil. When boiling, remove the lid, stir, reduce the heat. Recover with a lid and then continue to simmer for about 20 minutes, stirring regularly.
Once the lentils are softened, remove the cinnamon stick and add half of the soup to a blender and puree until smooth. Add the pureed half of the soup back to the soup in the saucepan and stir well. Test for seasoning. Squeeze in the juice of one lemon, the chopped parsley and mint and stir, then serve.
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