Autumn Comfort Meal: Moroccan Lentil Soup

As the days get shorter and the weather grows crisp, nothing beats curling up with a bowl of warm, nourishing soup. If you are looking for the perfect autumn comfort meal, this phenomenal Moroccan Lentil Soup is guaranteed to become a staple in your fall rotation.

You might expect a recipe combining sweet, sour, savoury, and warm spices to taste chaotic, but somehow they balance together seamlessly to create a deeply rich and mouth-watering dish. Amazingly, it tastes even better the next day after the flavours have had time to meld together, so making a double batch for leftovers is highly recommended!

let’s get cooking!

Servings: 2

Macros (per serving)

436 kcal, protein 26g, carbs 82g, fat 3g

Ingredients:

• 2 medium onions, chopped

• 2 carrots, chopped

• 4 cloves of garlic, minced

• 2 tsp cumin

• 1 tsp ground coriander

• 3⁄4 tsp smoked paprika

• 3⁄4 tsp turmeric

• 3⁄4 tsp cinnamon

• 3⁄4 tsp ground ginger

• ½ litres vegetable stock

• 1 can chopped tomatoes

• 180g dried red lentils

• 100g spinach

• 3 tbsp coriander, chopped

• 3 tbsp parsley, chopped

• 1⁄2 lemon, juiced

• Salt and pepper to taste

METHOD:

1. Steam fry the onions and carrots for 6 minutes, or until soft.

2. Add the garlic and cook for a further 2 minutes.

3. Add the cumin, ground coriander, smoked paprika, turmeric, cinnamon, and ginger and cook for a further 1 minute.

4. Add the vegetable stock, tomatoes and lentils. Bring to the boil, then simmer uncovered until the lentils are soft, around 15-20 minutes. Stir often to avoid the lentils sticking to the bottom of the pan.

5. Add the spinach, fresh coriander, fresh parsley, lemon juice, salt and pepper and cook for a further 2 minutes.

6. Serve and enjoy

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