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John Gregory-Smith ON Jun 15, 2009 AT 4:24 pm

Moroccan Lentil Soup

Moroccan Lentil Soup

Our regular food columnist John Gregory-Smith founder of The Mighty Spice Company (www.mightyspice.com) gives us a healthy recipe.

A hearty lentil soup which is full of flavour and perfect for cold winter nights.

Moroccan Lentil Soup
Serves 4-6

• 500g green lentils
• 4 pints chicken stock (1 cube)
• 2 cloves garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 large onion, roughly chopped
• 1 large carrot, roughly chopped
• 2 sticks celery, roughly chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dry chilli
• Juice of a lemon
• 2 tablespoons olive oil


1. Heat the oil in a large saucepan and fry the onion, carrot, celery, ginger and garlic until golden
2. Add all the spices and stir continuously for 30 seconds
3. Add the hot chicken stock and bring to the boil
4. Stir in the lentils and simmer on a low heat for 30 minutes, until the lentil are soft
5. Liquidise the soup in batches or using a hand held blender and return to the pan
6. Season to taste with salt and pepper and stir in the lemon juice
7. Serve the soup with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley

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