Name: Moroccan vegetable and lentil soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup cooked green lentils (or rinsed, drained canned lentils); 3 clove garlic, crushed; 5 small sprigs thyme; 2 bayleaves; 1 tablespoon oil; 1/2 teaspoon dried chilli flakes; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 onion, chopped; 2 large stalks celery, finely chopped; 2 small zucchini, finely diced; 1 capsicum, finely chopped; 1 cup kumara or pumpkin, peeled and chopped into smallish pieces; 1 litre good-quality vegetable stock or chicken stock; 400 gram can of chopped tomatoes; 400 gram can of chickpeas, drained and rinsed; chopped fresh parsley or mint, to garnish; plain yoghurt, to serve

Ingredients

1 cup cooked green lentils (or rinsed, drained canned lentils)

3 clove garlic, crushed

5 small sprigs thyme

2 bayleaves

1 tablespoon oil

1/2 teaspoon dried chilli flakes

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1 onion, chopped

2 large stalks celery, finely chopped

2 small zucchini, finely diced

1 capsicum, finely chopped

1 cup kumara or pumpkin, peeled and chopped into smallish pieces

1 litre good-quality vegetable stock or chicken stock

400 gram can of chopped tomatoes

400 gram can of chickpeas, drained and rinsed

chopped fresh parsley or mint, to garnish

plain yoghurt, to serve

Method

1.Place the lentils in a bowl with the crushed garlic, thyme and bayleaves, stir and set aside.

2.In a large saucepan heat the oil, add the spices and cook gently for a minute or two then add the chopped onion, celery, zucchini, capsicum and kumara or pumpkin, stir well and cook gently for around 4-5 minutes.

3.Stir in the stock and tomatoes and simmer for 10 minutes. Then add the lentils (along with the garlic, thyme and bayleaves) and the drained chickpeas. Simmer for approximately 10 more minutes until the vegetables are tender.

4.Serve with a generous handful of chopped parsley or mint and a dollop of yoghurt. If you prefer a thinner soup, simply add more stock.

Check label of stock if eating gluten-free.
Note

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Ingredients

Method

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