Moroccan Spiced Carrot & Lentil Soup

I have been craving a big hearty red lentil soup recently and was tossing up between making a Moroccan Spiced Carrot and Lentil Soup or a Indian Coconut and Lentil Soup, let’s break out the spices because we are heading to Marrakesh for tonight’s recipe.

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Moroccan Spiced Carrot and Lentil soup has been done a million times over but let’s be honest, the stock standard recipe really is the best and that is what I am going with tonight. This recipe is also created with out added oils but if you where wanting to indulge then just sub the saute water for oil.

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Moroccan Spiced Carrot & Lentil Soup

  • Servings: 4
  • Difficulty: easy
  • Print

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A beautiful, spicy and protein packed winter soup that will transport you to a vibrant world of spices.

Ingredients

  • 1 cup red lentils
  • 4 cups vegetable stock
  • 1/2 onion diced
  • 2 cloves garlic diced
  • 4 carrots chopped
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 pinch cinnamon
  • 3 tomatoes diced
  • 1 tsp tomato paste
  • 1 tbsp water for frying
  • light coconut milk for garnish
  • fresh parsley for garnish
  • squeeze of lemon juice and lemon zest for garnish

Directions

  1. In a strainer rinse the lentils under cold water until the water runs clear.
  2. Place a large pot on medium heat and saute the diced garlic, onion, tomatoes, cumin, coriander powder, paprika, turmeric, cinnamon and carrot with water until everything begins to soften and the tomatoes break down, around 5 minutes.
  3. Pour in the stock, lentils and tomato paste then stir.
  4. Bring the stock to a boil then reduce to a low heat and leave to simmer for 30 minutes.
  5. Once the lentils are soft, remove the pot from the stove and leave to cool for a few minutes. Once cooled blitz soup with a stick blender until creamy.
  6. Place the pot back on the stove on a low heat to warm the soup back up.
  7. Divide evenly between 4 bowls, top with a swirl of coconut milk, chopped parsley, lemon zest and a squeeze of lemon juice.

This soup is best eaten immediately but does also keep well and is perfect for lunch the next day too.

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Well there you have one of my favourite all time soup recipes, it serves 4 but honestly its so delicious I could quite easily eat half the recipe at one sitting.

What do you think of my recipe?

Do you have a red lentil soup I should try?

LoveTheHunts-1 (2)

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