Moroccan Spiced Red Lentil + Carrot Soup

Rich, warm + spicy comfort

Ingredients

• 1 cup red lentils

• 1 1b carrots, peeled and cut into 1” pieces

• 1-2 Tbs olive oil

• 4 cups vegetable broth

• 1 small or 1/2 large onion, chopped

• 3 garlic cloves, minced

• 1 400g can of chopped tomatoes*

• 4 tsps coriander

• 2 tsps cumin

• 2 tsps turmeric

• 1 tsp smoked paprika

• 1 tsp cinnamon

• salt + pepper to taste

instructions

• Preheat oven to 400ºF. Place carrots on a baking sheet and bake for 20 minutes - this caramelized the carrots and adds flavor

• Meanwhile sauce onions in olive oil until translucent. Add garlic and spices and cook for another 2 minutes

• Add broth, lentils and canned tomatoes. Season well with salt and pepper. Bring to a boil and then simmer for 30 minutes.

• Add cooked carrots in the last 5 minutes of the cooking.

• Blend the soup - either in a blender of with an immersion blender.

• If the soup is too thick add more stock or water

• Serve with a swirl of (plant-based) yogurt

Notes

• Serves 6

• *I use canned whole Italian tomatoes

Adapted from and thanks to Heather Gilley for the recipe