Moroccan lentil soup
Nutrition Info.(per serve)
1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, crushed
2 carrots, peeled and finely chopped
1 large stalk celery, sliced
1 teaspoon each coriandercilantroX, cumin and curry powder
1/2 teaspoon each smoked paprika, ground cinnamon and turmeric
400g can no-added-salt lentils, drained and rinsed
1 red capsicum, seeds removed and diced
300g kumara, peeled and cut into small cubes
3 cups reduced-salt vegetable stock plus 3 cups water
ground black pepper to taste
2 1/2 cups baby spinach, roughly chopped
1/4 cup lemon juice
1/2 cup coriandercilantroX, to serve
1 cup plain unsweetened yoghurt
3 wholemeal pita breads, toasted and halved
Total fat 4g
Saturated fat 1g
Dietary fibre 9g
- In a large pot, heat oil over medium. Add onion, garlic, carrot and celery and cook until vegetables are softened, about 5 minutes.
- Increase heat, add spices and stir. Cook for 1 minute before adding lentils, capsicum, kumara, stock and water. Bring to the boil, then reduce heat and simmer until kumara is tender, about 25-30 minutes.
- Transfer half of the soup to a blender and puree. Add back to the pot, season and stir through spinach and lemon juice.
- Divide soup among 6 bowls. Garnish with coriander and serve with yoghurt and crisp pita breads.
Make it gluten free: Use gluten-free flat bread instead of pita. Check ground spices and vegetable stock are gluten free.
Make it vegan: Check vegetable stock is vegan and use a vegan coconut yoghurt.
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