Moroccan lentil soup
Ingredients
- 1 white onion large, finely chopped
- 2 garlic cloves minced
- ¼ cup fresh coriander finely chopped
- 2 cups green lentils
- 1 cup passata
- 4 cups vegetable broth
- ½ tsp smoked sweet paprika
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp chili flakes
- salt & pepper
Instructions
- Wash the green lentils and chop finely the onion, garlic and fresh coriander.
- Add the olive oil to a large pot and fry the onions for 3 to 5 minutes until they are soft. Then, add the garlic and coriander and fry for 30 seconds.
- Add the turmeric, ground cumin, paprika and chili flakes and fry for 30 seconds, then add the passata, lentils, and vegetable broth. Add salt and pepper.
- Bring to a boil and let it simmer uncovered for 4-5 minutes. Then, reduce to medium heat and cover the pot. Simmer for 40 minutes and check regularly: if the soup is getting dry, add some water.
- Once the green lentils get soft, the soup is ready! Serve and garnish with fresh coriander.
Notes
- Soak the lentils overnight if you wish to reduce the cooking time.