Ahhhh the smell of fragrant spices, nothing beats it on a cold wintery day and smelling this soup is almost like being transported  to the far away lands of Morocco. This soup is surprisingly filling and accompanied with a beautiful crusty roll and some natural yoghurt this dish is simply delightfully exotic.

Serve it up with my Plain Bread Rolls or Olive and Chia Bread Rolls or in my new eBook make the deliciously light French Baguettes and make it an International affair!
Ingredients 
1-2 cloves garlic
1 onion, quartered
30g Olive oil
900g Water
Pinch of saffron – ( optional – add to water 10 mins before cooking soup )
50g Vegetable Stock 
30g Tomato Paste ( make your own – recipe in my new eBook )
2 cans of crushed tomatoes
150g Red Lentils ( washed until water runs clear – I soak them for 10 minutes or so and rinse through )  
Juice of 1/2 lemon

Spices 
2 tsp coriander
1 tsp cumin
1 tsp smoked paprika
1 and 1/2 tsp tumeric
1/4- 1/2 tsp chilli flakes
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp all spice ( can sub for just nutmeg )
1/4 tsp ground black Peppercorns

 

Method

  • Using the ultra blade place onion and garlic into CC bowl and blitz  at speed 12 for 10 seconds
  • Scrape down and repeat for 5 seconds then scrape down again.
  • Change to mixer
  • Add oil and sauté on the Auto Slow cook programme P1 for 4 minutes
  • Add all the spices and cook on the Slow Cook P2 for 1 minute , stopper out.
    ( minimum is 10 minutes on programme so watchplease note you may get a slight browning on the bottom of the bowl,  do not worry it will all be gone when the soup is cooked  )
  • Add vegetable stock, tomato paste, diced tomatoes, lentils and water, and cook on speed 4 at 100 degrees for 25 minutes .
  • At 5 minutes to go to the end of the programme add the juice of half a lemon and continue cooking for the last 5 minutes.
  • Serve with natural yoghurt and crusty rolls

This soup, whilst having a lot of spices  is not too ” chilli”  hot . You can adjust the Chilli and Paprika up or down by 1/4 – 1/2 teaspoon to your liking.

 

Spicy Moroccan Lentil Soup

Ingredients 
1-2 cloves garlic
1 onion, quartered
Spices 
2 tsp coriander
1 tsp cumin
1 tsp smoked paprika
1 and 1/2 tsp tumeric
1/4- 1/2 tsp chilli flakes
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp all spice ( can sub for just nutmeg )
1/4 tsp ground black Pepper

30g Olive oil
850g Water
Pinch of saffron – ( optional add to water 10 mins before cooking soup )
50g Vegetable Stock 
30g Tomato Paste ( make your own – recipe in my new eBook )
2 cans of crushed tomatoes
150g Red Lentils ( washed until water runs clear – I soak them for 10 minutes or so and rinse through )
Juice of 1/2 lemon

Using ultra blade place onion and garlic into CC bowl and blitz  at speed 12 for 10 seconds, scrape down and repeat for 5 seconds. Scrape down. Change to mixer
Add oil and sauté on the Auto Slow cook programme P1 for 4 minutes
Add all the spices and cook on the Slow Cook P2 for 1 minute ( minimum is 10 minutes on programme so watch – please note you will get a slight browning on the bottom of the bowl , do not worry it will all be gone when the soup is cooked  )
Add water , vegetable stock , tomato paste,  tomatoes and red lentils and cook on speed 4 at 100 degrees for 25 minutes .
At 5 minutes to go to the end of the programme add the juice of half a lemon and continue cooking for the last 5 minutes.

Serve with Natural Yoghurt and Crusty Rolls.

Makes nearly 2 Litres