30-Minute Moroccan Brown Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion (finely diced)
• 1/2 celery stalk (finely diced)
• 1/2 large carrot (finely diced)
• 2 tablespoons tomato paste
• 3 garlic cloves (finely diced)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons kosher salt
• 1.5 cups brown lentils ((300g), washed and drained)
• 8 cups chicken broth or water ((2 litres))
• 1/2 cup parsley (roughly chopped)
• 1/2 cup cilantro (roughly chopped)

Instructions

1. 1

   In a soup pot, add the olive oil and heat it on medium heat.

2. 2

   Add the diced onions, carrots and celery and soften the vegetables for 5-6 minutes until the onions are translucent.

3. 3

   Add the tomato paste and garlic and stir for 30 seconds. Add all of the spices and salt and continue to stir for a few more seconds to toast the spices.

4. 4

   To the pot, add the drained brown lentils and stir to coat in the spices. Then, add all of the water or chicken broth (whichever one you are using).

5. 5

   Stir the ingredients together, the bring to a boil on medium heat. Once boiling, cover with a lid and keep it at a rapid simmer for 20 to 30 minutes until the lentils are soft.

6. 6

   Taste and adjust for salt, then add the freshly chopped cilantro and parsley. Stir them in, then serve in bowls alongside bread.