Ingredients
- Olive oil (Dunford Grove)
- 1 onion
- 2 cloves garlic (Ettrick Gardens, Rosedale)
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tomato paste
- 1 tbsp fresh ginger grated
- 2 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp cinnamon
- 2 carrots (Caithness Farm, Ettrick Gardens)
- 1 bunch of silverbeet (Ettrick Garden, Oamaru Gardens)
- 400g chopped tomatoes
- 9 cups liquid (water or veg stock depending on preference)
- 1 ½ cups brown lentils washed
Vendors
Tags
Vegetarian
Vegan
Soup
Moroccan Lentil and Silverbeet Soup
Method
- Heat a pot and add a splash of olive oil Peel and dice the carrots into cubes, finely chop the garlic and onion and sautee all together in the pot until softened
- Add the spices and cook for 1 minute until fragrant, add the tomato paste and cook for a further minute before adding the stock, chopped tomatoes and lentils Bring the soup to the boil and then reduce to a simmer Cook until the lentils and carrots are co
- Wash and finely chop the silverbeet, add to the soup and continue to cook for a few minutes Check the seasoning and add salt and pepper to taste
