Ingredients
- Olive oil
- 1 onion
- 2 cloves garlic
- 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
- 1 bunch of silverbeet
- 400g chopped tomatoes
- 9 cups liquid (water or veg stock depending on preference)
- 1 ½ cups brown lentils washed
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 cooked.
- 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.
