Moroccan Carrot & Lentil Soup
Although Winter may be coming to an end, carrots will still be in season and I think we’ve got a few cold days still to come for enjoying a warm bowl of nourishing soup. This is a really tasty soup that’s full of lentils which are a fantastic source of fibre and plant protein. Don’t be afraid to mix in some other vegetables if you wish also - pumpkin, fennel, cauliflower and even broccoli would all go well.
*I have roasted the carrots for a bit more flavour but you could dice the carrots and add in with the spices and lentils if you wish instead.
Serves 4
Ingredients
1 large bunch dutch carrots (or 4 regular carrots), roughly chopped
1 x brown onion, diced
2 x garlic cloves, crushed
1 tablespoon ras el hanout (or any type of Moroccan spice)
2 cups red lentils, washed
6 cups broth/stock
1 tablespoon tomato paste
To serve: coriander and greek yoghurt
Directions
Preheat the oven to 180’C. Season the carrots, drizzle with some extra virgin olive oil and roast until just browned. Meanwhile, place a soup pot on medium heat and saute the onion and garlic with some extra virgin olive oil for 2-3 minutes. Add the spices and lentils and stir well. Add the broth/stock and tomato paste, turn to low heat, and leave partly covered to cook for 20-30 minutes. Lastly stir in the roast carrots. Serve with Greek yoghurt and coriander.
