Moroccan Spiced Lentil Soup – just the thing for an Autumnal weekend lunch …… this is also a favourite of mine to have for lunch at work …I can take some in along with any leftover veggies from dinner the night before and it keeps me full throttle till teatime.
Its also pretty darn cheap to make – which is always a bonus in our house.
- Half a cauliflower
- One medium onion
- 2 carrots
- 2 cloves garlic
- 1.5 tsp tagine spices (Make your own HERE)
- 1.5 cups yellow lentils (or hulled mung dal)
- 1 litre water (or veggie or chicken or lamb stock)
- Salt and pepper to taste
Chop all you veggies into quite small dice – I don’t blend this soup as I like to have little nuggets of veggies in the lentil base.
Pop everything into your pressure cooker – although you can do this on the hob or in the slow cooker .. just give it a stir occasionally as lentils have a horrible habit of sinking to the bottom of the pot and scorching.
Up to pressure and set your timer for ten minutes. After the time turn off the heat and allow the pot to depressurise naturally (about 10 – 15 minutes). The residual heat will keep cooking everything to perfection.Lid off and give it a through stir – you may see the yellow lentils as whole when you pop the lid off but when you stir they fall apart into the broth to give you a real thick base to your soup.
TADA … Moroccan Spiced Lentil Soup – smells so gorgeous!! It reminds me of one of those posh carton soups from someone like the Covent Garden Soup Co ….. YUM!
This is not a “delicate and refined” soup .. its thick, chunky and lightly spiced. Some days when I am in the mood for something a little punchier I chop a tomato, a spring onion, a tiny piece of fresh chilli and a splash of lime juice and use it to top my bowl – the warming Moroccan spices combined with the cold acidic tomatoes and hear from the chilli is just to job on a chilly lunchtime.
And it freezes perfectly … in fact once a month or so I cook up a few soups to add to my freezer stash .. that way my “packed Lunch” is throwing a block of soup in my bag in the morning and I am off. Which means of course no temptation to hit the shops at lunchtime and spend any money.
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I love having a full freezer stash of soups in the chilly months .. it takes all the pressure of the question of “what is for lunch?” off the table… and these are a pretty healthy option too as long as you watch the salt levels when cooking your own.
So ….. how would you “pretty up” a bowl of Moroccan Spiced Lentil Soup ??? Always looking for more suggestions to make lunchtime go with a zing!