Moroccan Tomato and Lentil Soup
Moroccan tomato and lentil soup is an interesting spin on a traditional tomato soup, with a delicious kick of ras el hanout, a Moroccan spice mix.
Servings: 6 people
Ingredients
- 1 medium brown onion, peeled and chopped
- 2 sticks celery, washed and chopped
- 1 red capsicum, seeds removed, washed and chopped
- 2 fat cloves of garlic peeled and chopped
- 1/2 cup red lentils, rinsed and drained
- 1 L vegetable or chicken stock I used vegetable stock
- 750 mL tomato passata substitute with the same amount of tinned tomatoes
- 2 tbsp olive oil
- 1 tbsp maple syrup optional
- 1 tsp ras el hanout substitute with 1/4 tsp each of 4 c's: cardamom, cinnamon, coriander & cumin
- flaked sea salt and freshly ground black pepper
Instructions
- Heat olive oil in a medium saucepan and sauté onion, garlic and celery over a mediem, partially covered, for 15 minutes.
- Add the ras el hanout and capsicum and cook another few minutes, then stir in the lentils.
- Add the tomato passata and the stock, bring to the boil, then lower to a simmer. Cook for about 30 minutes.
- Remove from heat. Cool for about 10 minutes, then puree with a handheld blender. Season to taste. If the soup tatses a little bitter, add the maple syrup. Serve immediately.
Notes
The soup will keep in an airtight container in the fridge for up to 3 days. it is suitable to freeze.